Ingredients:
* Black lentils (kali dal): The main ingredient, black lentils are small and have a slightly earthy flavor.
* Onions: Typically diced and sautéed to add flavor.
* Tomatoes: Chopped or pureed, they provide sweetness and acidity.
* Ginger-garlic paste: A common Indian spice paste that adds depth of flavor.
* Spices: Common spices include turmeric, cumin, coriander powder, chili powder, and garam masala.
* Oil: Typically ghee or vegetable oil is used for cooking.
* Salt and other seasonings: To taste.
Preparation:
1. Soaking: Black lentils are usually soaked in water for about 30 minutes to soften them.
2. Sautéing: Onions, ginger-garlic paste, and spices are sautéed in oil until fragrant.
3. Adding lentils and water: Soaked lentils are added to the sautéed mixture along with water and salt.
4. Simmering: The mixture is simmered until the lentils are cooked through and the sauce has thickened.
5. Finishing: Some cooks add a squeeze of lemon juice or chopped cilantro for garnish.
Variations:
* Kali dal with potatoes: Adding cubed potatoes to the dish adds another dimension of texture.
* Kali dal with spinach: Adding chopped spinach makes the dish more nutritious and flavorful.
* Spicy kali dal: Increasing the amount of chili powder or adding green chilies can make the dish spicier.
Health Benefits:
Kali dal is a rich source of:
* Protein: Lentils are an excellent source of plant-based protein.
* Fiber: Fiber is essential for digestion and helps control blood sugar levels.
* Iron: Lentils are a good source of iron, which is important for red blood cell production.
* Folic acid: Folic acid is essential for cell growth and development.
* Other nutrients: Lentils also contain vitamins, minerals, and antioxidants.
Cultural Significance:
Kali dal is a beloved dish in many cultures and is often served during special occasions and festivals. It represents a sense of comfort, tradition, and nourishment.