Black dal from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 215) by Meera Sodha

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Notes about this recipe

  • Hiker010 on December 26, 2025

    Pretty tasty! Best dal version I've made, but still not like restaurant Used mix of paprika + chile powder for kashmiri chile powder substitute 1 1/4 tsp salt, but prob could've used more Try ghee?

  • Ganga108 on September 18, 2024

    I made this in the Instant Pot. Cooked the dal in IP with salt and a little ghee (6 min HP, Full NR, perfect). I made the tadka/tomato mix separately and added to the dal, and then slow cooked it for some hours in the IP, to give the urad that slow-cooked urad style (yum). The dal is awesome, in a Punjabi, dark, urad dal sort of way. Dark and beautiful, it goes well with a light cucumber-capsicum salad and rice. NOTE Garam Masala is a finishing spice. Best added at the end (my preference of course) - perhaps 5 mins before you serve to allow flavours to develop.

  • snackbaby on February 23, 2023

    decent meal, but a bit underwhelming perhaps. not my favorite of meera's dals

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