Ingredients

Black Lentils: ½ cup
Water: 3 cups
Ginger: 1 slice
Turmeric: ¼ tsp
Salt: 1 tsp
Maas ko dal is also known as Kalo dal in Nepali. This is one of my favorite dal during winter season. I like the rich and thick texture of Kalo...

Instructions

1.Wash black lentils.
2.Soak for 15 minutes or overnight for best results.
3.In a pressure cooker add black lentils with water, turmeric, ginger and salt.
4.Boil on medium heat.
5.Once the whistle blows, cook the dal on low heat for 10 more minutes. It should be soft and mushy.
6.Yummy Kalo dal is ready to serve.

Maas ko dal is also known as Kalo dal in Nepali. This is one of my favorite dal during winter season. I like the rich and thick texture of Kalo dal specially with tempered with jimbu (Himalayan herb).


Tips

  1. Kalo dal goes amazing with white rice and pumpkin leaf curry if it is pumpkin season.  Otherwise, I usually prepare it with fried potatoes with Golveda ko achaar on the side. 
  2. This recipe is the simplest way to make quick and plain Kalo dal. I recommend adding some veggies like carrot, pumpkin or potato to create a tasty soup.
  3. Sometimes I temper some Jimbu (Himalayan Aromatic Herbs) in a teaspoon of coconut oil and add to boiled dal. It has a unique Nepali taste that I love. You can usually find Jimbu in Nepali or Indian stores.