How to make Dal Kali Mirch -

A spicy toovar dal preparation served garnished with crushed black peppercorns.

Sanjeev Kapoor

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 Sindhi Dal Aamras Ki Kadhi Dal Kababi Sprouted Moong Kadhi

Dal Kali Mirch

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


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.

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MasterChef Sanjeev Kapoor

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 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.