Authentic Nagaland Style Black Urad Dal Recipe with Panch Phoran Tadka

Nagaland Style Kali Dal (Black Urad Dal) Recipe

Cuisine: Nagaland
Course: Lunch
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 25 minutes
Serving Size: 2–3 servings

Ingredients

Nutritional Information (per serving)

Instructions

1. Soak the Dal
   Wash the black urad dal (split) thoroughly under cold water. Soak it in enough water for 30 minutes to soften the lentils and reduce cooking time.

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2. Cook the Dal
   In a pressure cooker or a large pot, add the soaked dal along with 1 cup of water. Add the slit green chillies, a pinch of baking soda, and salt to taste.
   Close the lid of the pressure cooker, and cook for 4-5 whistles or until the dal is cooked but not completely melted. If cooking in a pot, bring it to a boil, reduce heat, and let it simmer for 20-25 minutes, adding water as necessary.

3. Prepare the Tadka (Tempering)
   While the dal is cooking, heat oil in a small tempering pan. Add the bay leaves, dry red chillies, and panch phoran masala to the hot oil.
   Let the spices splutter and release their aromas. Once the tempering is done, remove the pan from heat.

4. Combine Dal and Tempering
   Once the dal is cooked and the water has reduced, pour the prepared tempering (tadka) over the dal. Stir gently to combine the flavors.

5. Garnish and Serve
   Garnish the dal with fresh ginger slices for an added zing. Serve the Nagaland Style Kali Dal hot with a side of steamed rice.

6. Perfect Pairings
   For a complete and satisfying meal, serve the Kali Dal with Jeera Pulao and Boondi Raita on the side. This combination will bring out the earthy flavors of the dal and provide a perfect balance to your lunch.

Tips

• Adjust the consistency of the dal by adding more water if needed, but remember that the dal should retain some texture and not be overly watery.
• Panch Phoran Masala is a blend of five spices – mustard seeds, fennel seeds, cumin seeds, nigella seeds, and fenugreek. If you don’t have it, you can make your own or substitute with a simple cumin-mustard seed tempering.
• The green chillies can be left whole or slit depending on your preference for spice. Adjust the number of chillies to suit your taste.

Enjoy this Nagaland Style Kali Dal as a warm, hearty meal that reflects the flavors of the Northeast Indian cuisine. It’s a delightful vegetarian dish that’s not only comforting but also packed with health benefits, thanks to the high protein content of black urad dal and the aromatic spices used for tempering. Perfect for a wholesome lunch with a side of Jeera Pulao and Boondi Raita.