Kali Dal – Punjabi Black Lentils and the Golden Temple
Today I bring you a warm and comforting bowl of black lentils, called kali dal. These comforting black lentils are the mother of Dal Makhani.
Memories of Amritsar and Kali Dal
These lentils bring with them memories of our trip to Amritsar. The highlight of our trip was visiting the Golden Temple.A lesson in service and gratitude
What is Langar?
Sikh temples usually have community kitchens called langars. Meals are cooked community style and a available to all. This is magnified in this ultimate holy shrine.
What is Harmandir Sahib?
I had heard a lot about Harmandir Sahib (the formal name of the golden temple) and the magic of breaking bread in a setting where all are equal. Experiencing is the magic.
Walking through the temple are countless pilgrims of all walks of life, in this beautiful house of worship. All are treated equal.
The temple has four door and people can enter from all four directions, again this is a symbol of equality.
Working with an I-Phone
One of my disappointments was that I did not have my camera with me on this leg of the journey. Watching the beautiful Harmandir Sahib against the backdrop of water is a peaceful serene feeling. As you move through the disciplined throngs of pilgrims, a calm and peaceful feeling envelopes you.
Service and Gratitude
All across the temple were countless volunteers simple doing their designated role. A part of a process to keep things going. Everyone working in peace and harmony without any interruption. The langar or community kitchen is open 24 hours. With a purpose of serving and offering the same rustic meal to all. In the back is a giant chapati machine that mechanically makes countless chapatis.
This became a part of the simple soulful meal offered that consisted of chapatis, kali dal and a warm and mildly sweetened rice pudding. A basic comforting meal, shared on the floor with anyone who chose to join you. My son enjoyed the experience. In the memory of this meal, I offer you this kali dal. Another name for Punjabi black lentils that are made with whole urad beans.
The recipe I obtained from the guide taking us around had dried fenugreek leaves, but I imagine that these are optional. I used oil for tempering as I was in a rush, but you can use ghee if you wish, I served this with a stack of freshly made chapatis, some yogurt and lemon. A perfect soulful meal for these wintery nights.
A simple one-dish meal of comforting black lentils, cooked in the Punjabi manner.
Ingredients
- 3/4 cup black whole urad beans (soaked for 2 to 3 hours)
- 2 cups of water
- 1 large tablespoon finely chopped ginger
- 1 medium onion, finely diced
- 11/2 teaspoon salt
- 1 teaspoon red cayenne pepper
- 1/2 teaspoon asafetida
- 2 teaspoons dried fenugreek leaves (kasuri methi)
- 2 tablespoons oil
- 2 teaspoons whole cumin seeds (jeera)
- Chopped cilantro
- Lime or lemon
Instructions
- Place the black lentils in a pressure cooker and add in the water, ginger, onion, salt, cayenne pepper, asafetida and cook under pressure for 20 minutes. If you do not have a pressure cooker increase the water by another cup and simmer for about 2 hours, stirring occasionally. The objective is to get the lentils very soft but not completely mushy.
- Remove the lid, stir well add more water if needed, the objective is to have a soft porridge like consistency. Stir in the dried fenugreek leaves.
- Heat the oil and add in the whole cumin seeds and cook until the seeds sizzle and turn golden. Pour this seasoned oil over the lentils. Garnish with cilantro and squeeze in the lime or lemon and serve hot with rice or rotis.