How to Make Kali Kalka Masur – A Traditional Black Masoor Dal Recipe

 

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Introduction

Kali Kalka Masur, also known as black masoor dal, is a humble yet hearty Indian lentil dish made from black-skinned masoor lentils. It’s a staple in many Indian households, particularly in Northern and Central India, loved for its earthy taste, rich texture, and comforting warmth.

The word "Kali" refers to the dark colour of the dal (black), while "Kalka" often implies a tempering or paste-like masala base made with onions, garlic, and other aromatics. This dish is simple to prepare, highly nutritious, and pairs beautifully with rice or roti.

In this blog post, we’ll explore how to make traditional Kali Kalka Masur at home using British English, with a focus on authentic flavour, simple ingredients, and easy steps.

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What is Kali Kalka Masur?

Kali Kalka Masur is a dish made from whole black masoor dal (whole red lentils with skin). Unlike split lentils, these retain their shape and texture even after cooking, resulting in a thicker, more rustic dal. It's cooked with spices, onions, and garlic to create a rich and satisfying one-pot meal that can be enjoyed on any day of the week.

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Why You’ll Love This Recipe

Wholesome and filling – Packed with plant-based protein and fibre.

Naturally vegan and gluten-free – No dairy or wheat-based ingredients.

Perfect for meal prep – Tastes even better the next day.

Budget-friendly – Uses pantry staples and seasonal ingredients.

Customisable – Can be made spicy, mild, or even creamy.

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Ingredients You’ll Need

Here’s a basic list of ingredients for making kali kalka masur for 3–4 servings.

For the Dal:

1 cup whole black masoor dal (sabut masoor)

3 cups water (for pressure cooking)

Salt to taste

½ tsp turmeric powder

For the Masala (Kalka):

2 tbsp oil or ghee (for richer flavour)

1 medium onion, finely chopped

4–5 garlic cloves, finely chopped or crushed

1 green chilli, slit (optional)

1 medium tomato, chopped (optional but recommended)

½ tsp cumin seeds

½ tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala

Fresh coriander leaves for garnish

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Optional Ingredients:

1-inch piece of ginger, grated

A pinch of asafoetida (hing)

½ tsp black pepper powder

Lemon juice or amchur (dry mango powder) for tang

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How to Make Kali Kalka Masur – Step-by-Step Guide

Step 1: Rinse and Cook the Dal

1. Rinse the black masoor dal 2–3 times under running water.

2. Soak for 30 minutes if you have time (optional, but reduces cooking time).

3. In a pressure cooker or Instant Pot, add dal, turmeric powder, salt, and 3 cups of water.

4. Pressure cook for:

Traditional cooker: 3–4 whistles on medium heat.

Instant Pot: Manual pressure cook for 10 minutes, natural release.

> The dal should be soft but not mushy. Set aside.

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Step 2: Prepare the Kalka (Masala Base)

1. Heat oil or ghee in a kadhai or frying pan.

2. Add cumin seeds and let them crackle.

3. Add garlic and sauté until lightly golden.

4. Add chopped onions and cook until soft and golden brown.

5. Add ginger and green chilli (if using) and cook for 1 minute.

6. Now add chopped tomatoes. Cook until tomatoes break down and oil starts to separate.

7. Add red chilli powder, coriander powder, and black pepper. Mix well.

> You’ve now made the kalka—a fragrant masala base packed with flavour.

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Step 3: Combine and Simmer

1. Add the cooked dal to the pan (or transfer the masala to the dal pot).

2. Mix well and simmer on low heat for 5–7 minutes.

3. Adjust salt and spices as needed.

4. Finish with a pinch of garam masala and a squeeze of lemon juice or amchur.

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Step 4: Garnish and Serve

Top with fresh coriander leaves.

Serve hot with plain rice, jeera rice, or warm roti/chapati.

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Serving Suggestions

Dal-Chawal Combo – Serve with steamed rice, pickle, and papad.

With Roti or Paratha – Perfect for a hearty Indian dinner.

Side Dish – Pair with vegetables or a dry sabji for a full thali.

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Tips for the Best Kali Kalka Masur

Don’t skip the garlic – It’s essential for that earthy, rustic flavour.

Adjust consistency – Add more water for a thinner dal, or simmer longer for a thicker version.

Use ghee – For a traditional taste, use ghee in the tadka (tempering).

Smoky flavour twist – Add a piece of coal with ghee for dhungar (smoke) flavour.

Meal prep friendly – Stays good in the fridge for 2–3 days. Flavours deepen over time.

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Variations

Creamy Version: Stir in a spoon of cream or butter for richness.

Spicier Version: Add more green chillies or a pinch of garam masala.

South Indian Twist: Add curry leaves and mustard seeds in the tempering.

Punjabi Style: Add kasuri methi (dried fenugreek leaves) at the end.

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Nutritional Information (Per Serving)

> Estimated values. Will vary depending on oil and serving size.

Calories: ~190 kcal

Protein: 13g

Carbohydrates: 28g

Fats: 4g

Fibre: 10g

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Frequently Asked Questions (FAQs)

Q1: Can I make this without a pressure cooker?

Yes, you can cook the dal in a pan with 3–4 cups of water. Simmer for 35–40 minutes or until soft.

Q2: Is kali masoor the same as urad dal?

No. Kali masoor is black-skinned red lentils, while urad dal (black gram) is entirely different in texture and flavour.

Q3: Can I freeze kali kalka masur?

Yes, you can freeze it in airtight containers for up to a month. Thaw and reheat with a splash of water.

Q4: How do I reduce the gas/bloating effect of dal?

Soaking the dal and adding a pinch of asafoetida (hing) during cooking can help.

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Conclusion

Kali Kalka Masur is a wonderful dish that brings together comfort, simplicity, and nutrition in every bite. It's a perfect weeknight recipe and a staple that never goes out of style in Indian kitchens. Whether paired with rice, roti, or eaten on its own like a stew, this dal offers warmth, flavour, and satisfaction.

If you're looking to explore traditional Indian recipes using lentils, this is one dish you absolutely must try.

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--- write ✍️ by foodie Parmod.