Assamese Black Dal
Assamese Black Dal is a popular lentil dish from the northeastern state of Assam, India. It is made with black urad dal, also known as black lentils, that are cooked until soft and tender. The dal is then seasoned with a blend of spices, including cumin, turmeric, and red chili powder, and garnished with fresh coriander leaves.
Equipment
- 1 Bowl
- 1 pressure cooker
- 1 Pan /Kadhai
Ingredients
- 1 cup black urad dal black lentils
- 3 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon ginger grated
- 1 tomato finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Coriander leaves for garnish
Instructions
- Rinse the black urad dal under cold running water and soak it in enough water for 4-5 hours, or overnight.
- Drain the water and transfer the dal to a pressure cooker. Add 3 cups of water and a pinch of salt. Pressure cook the dal on medium heat for 8-10 whistles, or until the dal is soft and tender.
- Heat oil in a pan over medium heat. Add cumin seeds and allow them to crackle.
- Add chopped onion, minced garlic, and grated ginger. Saute for 3-4 minutes, or until the onion is translucent.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chili powder, and salt. Mix well and cook for 1-2 minutes.
- Add the cooked black urad dal to the pan and mix well. If the dal is too thick, add some water to adjust the consistency.
- Cook the dal on low heat for 10-15 minutes, or until it reaches the desired consistency. Stir occasionally to prevent burning.
- Once the dal is cooked to your desired consistency, turn off the heat and garnish with fresh coriander leaves.
- Serve hot with steamed rice or roti. Enjoy!