Enjoy a warm bowl of Nepali Kalo Dal, a simple yet flavorful black lentil soup that’s a staple in Nepali cuisine. This kalo dal recipe is easy to make and the perfect side dish for rice.
Kalo Dal
Kalo Dal, also known as black lentil soup, is made from black gram lentils (whole or split black gram) and is a typical side dish in many South Asian households.
Black lentil dal soup is an everyday recipe in our Nepali cuisine, often served alongside rice and curries.
It is mainly cooked in a stovetop pressure cooker, but you can easily make it in an electric pressure cooker or instant pot as well. At home, I often alternate it with red lentils (rato dal) to serve with rice.
One of the unique features of Nepali Kalo Dal is the use of “jimbu” while tempering. It adds a burst of flavor to the dish, which is the best part.
Jimbu is a special dried Himalayan herb that we love using in Nepali cooking. It adds a unique flavor to our dal soup—it’s like a secret ingredient that really enhances the taste!
Ingredients
To make a delicious Nepali Kalo Dal, you will need a few simple key ingredients. Here is a list of what you will need:
Black Gram: The main ingredient in Kalo Dal is black gram (also known as urad dal).
Tempering: Ghee and jimbu are needed for the Kalo Dal.
Seasoning: Fresh ginger garlic paste and salt.
Spice: Ground turmeric
Instructions
Making Kalo Dal is easy. Here are the steps to follow:
Step 1: Take black gram dal and rinse it under running water. Repeat this process until the water runs clear. Drain the water from the soaked dal and transfer it to a pressure cooker.
Step 2: Add water, ginger garlic paste, and turmeric to the pressure cooker.
Note: If you have time, soak the dal for an hour. This will help soften the dal and reduce cooking time. If not, you can cook it straight after washing it.
Step 3: Securely close the lid of the pressure cooker. Place it on the stove over medium-high heat. Let the cooker whistle three times for a medium-soft texture.
Step 4: Once the dal is cooked, turn off the flame and let the pressure release naturally.
Note: It’s important to let the pressure release naturally before opening the cooker. Wait for the cooker to cool down and the pressure to drop on its own, which can take about 10-15 minutes. Quick-release methods (like running the cooker under cold water) are not recommended for dal, as they can affect the texture.
Step 5: Add the water to the cooked dal and mix well. Cook for 5-10 minutes on medium-low heat until the dal becomes thick and creamy. You can adjust the amount of water depending on your preference.
Step 6: Heat ghee in a pan, add jimbu, and let it splutter for a minute.
Note: I like my dal mildly thicker, so I add less water. However, if you prefer a thin, soupy texture, add more water and let it simmer until your required consistency is met.
Step 7: Then pour it into the cooked dal.
Combine well and serve it hot with any white or brown rice or even with roti.
Serving & Storage
Here are some serving suggestions to help you enjoy this delicious dish:
Rice
Kalo Dal goes exceptionally well with steamed rice. The combination of dal and fluffy rice is a match made in heaven, alongside chicken or cauliflower curry.
Roti or Naan
If you prefer bread over rice, try serving Kalo Dal with roti or naan. The bread’s soft and chewy texture perfectly complements the dal.
Storing and Reheating
Storing
To store your Kalo Dal, first let it cool to room temperature. Next, transfer it to an airtight container and store it in the fridge for up to 3-4 days.
If you want to store it for longer, you can freeze it for up to 2-3 months. Make sure to label the container with the date so you know when it was made.
Reheating
When you’re ready to enjoy your Kalo Dal again, reheat it on the stove. Transfer the Kalo Dal to a saucepan and heat, stirring occasionally, until it’s heated through. Kalo dal tends to be thicker once you store it. Add a small amount of water to achieve the desired consistency.
Variations
Spices: We use fewer spices in Nepali Kalo Dal. But feel free to experiment with different spice blends, such as garam masala or curry powder.
Oil: Ghee is commonly used; however, if you don’t have ghee or prefer not to use it, you can substitute it with vegetable oil or coconut oil.
Galric: Jimbu is mainly used in Nepali kalo dal while tempering, but you can also temper it with chopped garlic or cumin seeds.
Other Nepali Recipes
Equipment
- Soup Ladle
- Mini frying pan
Ingredients
Dal
- 1 cup black lentils (split black gram)
Spice
- ¼ tsp round turmeric
Seasoning
- Salt to taste
- ½ tsp ginger garlic paste
Tempering
- ½ tbsp Ghee or vegetable oil
- 1 tsp jimbu
Water
- 3 cups Water (while cooking dal)
- 3 cups hot water
Instructions
- Rinse the black lentils with cold water until the water runs clear.1 cup black lentils (split black gram)
- Then, add the turmeric powder, lentils, ginger garlic paste and water to a pressure cooker.¼ tsp round turmeric, ½ tsp ginger garlic paste, 3 cups Water (while cooking dal)
- Cover the lid and let it cook for 8-10 minutes on medium heat until you hear three whistles.
- Let it cool down for 10-15 minutes until it release naturally and remove the lid. You will see the thick texture of the dal.
- Add hot or warm water and bring it to a boil for 3-4 minutes on medium-high heat. Let it simmer, and turn off the heat.3 cups hot water
Tempering
- Heat ghee in a pan. Add one teaspoon of jimbu and let it splutter for a minute.½ tbsp Ghee or vegetable oil, 1 tsp jimbu
- Finally, pour it into the dal. Add salt to taste and mix everything well.Serve hot with rice or roti.Salt to taste
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!