Kali Dal (Traditional whole black gram)

Kali Dal (Traditional whole black gram)

No ratings yet
Servings: 2
Calories: 566


  • 9 oz Whole black gram sabut urad daf
  • 1 Ginger adrak, 1 inch piece
  • 1 tsp Cumin jeera seeds
  • Salt to taste
  • 2 tbsp Ghee
  • a pinch Asafoetida hing
  • 1/2 tsp Jimmu sec p. 9, optional
  • 2 tsp Garlic lasan, chopped
  • 4 Dry red chillies sookhi lal mirch, halved


  • Pick, clean, wash the whole black gram. Soak in water for an hour. Grind the ginger and cumin seeds together. Keep aside.
  • Cook the whole black gram in an iron pan with ginger-cumin seed paste and salt. Add just enough water to cover the whole black gram.
  • When the whole black gram is cooked, mash with the back of a ladle till well mixed. Remove from heat.
  • Heat the ghee in a pan; add asafoetida, jimmu, garlic, and dry red chillies. When the chillies turn brown, pour this spice mixture over the whole black gram and cover. Serve hot.
Calories: 566 kcal
Carbohydrates: 74 g
Protein: 33 g
Fat: 17g
Saturated Fat: 9 g
Cholesterol: 38 mg
Sodium: 19 mg
Potassium: 334 mg
Fiber: 27 g
Sugar: 5 g
Vitamin A: 876 IU
Vitamin C: 136 mg
Calcium: 104 mg
Iron: 11 mg
Dishes Curries
Cuisine Indian
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating