How to make Dal Kali Mirch -
A spicy toovar dal preparation served garnished with crushed black peppercorns.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Pigeon Pea, Black Peppercorns (काली मिर्च)
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Dal Kali Mirch checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Dal Dhokli - SK Khazana Recipe Sambhar-SK Khazana Tidali Dal - SK Khazana Dahi Ki Kadhi
Dal Kali Mirch Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dal Kali Mirch Recipe
Split Pigeon Pea 1/2 cup
Black Peppercorns
Green chillies slit 2
Onions finely chopped 2 medium
Garlic crushed 2-4 cloves
Tomatoes chopped 3 medium
Salt to taste
Pure ghee 1 tablespoon
Cumin seeds 1/2 teaspoon
Asafoetida a pinch
Whole dry red chillies broken into 2 1-2
Fresh coriander leaves finely chopped 2 tablespoons
Black peppercorns crushed 8-10
Method
Step 1
Soak toovar dal in one cup of water for an hour. Drain. Cook dal along with slit green chillies, onions, garlic, tomatoes, salt and four cups of water in a pressure cooker.
Step 2
Stir dal with a round spoon, mashing it slightly in the process. Heat ghee in a pan, add cumin seeds and asafoetida.
Step 3
As cumin seeds begin to change colour, add broken red chillies and sauté for a minute.Add this tempering to the dal. Mix in chopped coriander leaves.
Step 4
Sprinkle with crushed peppercorns and serve hot.
Nutrition Info
Calories : 665 Kcal
Carbohydrates : 95.9 gm
Protein : 29.1 gm
Fat : 18.3 gm
Other : Fiber- 21.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
