1cupblack gram lentilsalso known as sabot masoor ki daal
1teaspoonred chilli powder
1/2teaspoonturmeric powder
1/2teaspooncoriander powder
2teaspoonsof garlic paste
For the Tadka (Tempering)
3tablespoonsoilfor the tadka aka tempering
2garlic clovesthinly sliced
1small onionthinly sliced
Instructions
For the Kaali Daal
Wash the lentils and soak for 2 hours. Drain the water in which the lentils were soaked.
Transfer the lentils to a pot and add about 3-4 cups water. The water level should be just above the lentils.
Add the spices (red chilli powder, turmeric powder, coriander powder, salt and garlic paste).
Cook the lentils on medium low heat, until tender and cooked through, while occasionally stirring. This will take about an hour.
Once the lentils are cooked, you can mash them a little bit with a wooden spoon, or using a hand blender, pulse a couple times. This will make the kaali daal creamy.
For the Tadka (Tempering)
Heat oil in a small fry pan, and add the onions. Fry for a 1-2 minutes until light golden, and then add the sliced garlic cloves. Fry for another 30 seconds or so, and then pour over the tadka onto the prepared daal.