Kali Dal – Creamy Black Lentils & Kidney Beans
A soul-warming, deeply satisfying dal made with whole black lentils and red kidney beans, slow-cooked with ripe tomatoes, warming spices, a swirl of double cream, and finished with fragrant melted ghee. This is comfort food at its most luxurious.
Prep time: 10 minutes (+ overnight soak) | Cook time: 45 minutes | Total time: 55 minutes | Spice level: Medium 🌶️🌶️
Ingredients (Serves 4)
What You'll Need:
- 400g red kidney beans, drained and rinsed with cold water
- 100g whole black lentils, soaked overnight and drained
- 3 tbsps oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger and garlic paste
- 3 large ripe tomatoes, finely chopped
- ¼ tsp ground turmeric
- 1 tsp red chili powder
- 1 tsp ground coriander
- 1 tsp ground garam masala
- ¾ tsp salt
- A pinch of asafoetida (hing)
- 4 tbsp double cream
- 2 tbsp chopped coriander
- 1 tbsp ghee, melted
- 800ml water
Method
- Heat oil in a pan. Add the cumin seeds and chopped onion. Fry until the onions turn golden brown.
- Add the ginger and garlic paste. Fry well to cook.
- Add the chopped tomatoes. Mix well and cook on low-medium heat until the tomatoes are soft and pulpy.
- Toss in the kidney beans and black lentils. Combine well.
- Add all the powdered spices, salt, and water. Mix well and bring to a boil.
- Reduce the heat, cover, and cook until the lentils are cooked and the beans are tender (about 30 mins).
- You may need to add water to thin down the mixture to achieve a 'soupy' consistency.
- Simmer for a further 10 mins. Turn off the heat and stir in the cream and melted ghee.
- Sprinkle with chopped coriander and serve.
Tips for the Perfect Kali Dal
✓ Soak overnight – soaking the black lentils is essential for even, thorough cooking
✓ Low and slow – the longer it cooks, the creamier and more flavourful it becomes
✓ Don't skip the hing – asafoetida adds a subtle depth that makes all the difference
✓ Add cream off the heat – stir it in after turning the hob off to keep it silky
✓ Make it ahead – Kali Dal tastes even better the next day as the flavours deepen overnight!
Serving Suggestions
🍚 Steamed basmati rice or Perfect Pulao Rice
🫓 Warm naan, paratha, or chapati
🌿 Extra fresh coriander and a drizzle of cream to garnish