Kalonji Dal - Nigella Seed Dal
Kalonji Dal - Nigella Seed Dal - This Bengali dal is simple and easy with just chillies, kalonji (black onion seed) and tomatoes. Just 20 minutes and you have dal to eat with all of your Indian meals.
Servings: 8 people
- 2 cups masoor dal red lentils
- 4 cups water
- 1 tablespoon mustard oil
- 1 1/2 teaspoons black onion seed/nigella black onion seed
- 1 tomato chopped
- 2 green chiles thinly sliced
- 2 tablespoon cilantro finely chopped
- salt to taste
Combine lentils and water. Bring to a boil. Reduce to a simmer and cook until lentils are tender, about 15 minutes.
Using one of my favorite kitchen gadgets - my trusty immersion blender, puree the cooked lentils about 75%.
In a skillet, heat oil. Add kalonji and chiles and cook for 1 minute. Add tomatoes and cook for about 3-4 minutes, until tomatoes turn soft and mushy.
Add to dal with cilantro and salt.
Stir to combine.