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Tuesday, August 10, 2021

Comfy Food | Black Lentils Stew | Adad Ni Dal

Black Split Lentil Stew, Gujarati Dal recipe by The Hoggerz

Lately, I have tweaked my meal portions by inviting different kinds of lentils. I think its predominant to add various nutrients to balance the inner state of mind and body. As whatever we eat is directly proportional to the overall being of our body.

So today, I am going to share my most favorite type of lentil which is black lentils. I love the hue of white and black shade coming together displaying the funkiest look possible. I like the smoothness of its color – they look like the tiny pebbles on the beach, so soothing and calm and once cooked – they reflect the most amazing darker tint of olive. I like the simplicity of this dish, it demands plain sailing ingredients which are available at a quick pace in the kitchen.

This recipe is from my mama’s cookbook and it’s so effortless, elegant and fine in taste. Mama loves to cook lentils with various modus operandi and they were supposed to be our regular lunch meals especially during summers. The platter displayed with a nice tangy mango pickle, a bowl of steamed rice, mama used to immediately serve hot from griddle Indian flatbread rubbed well in ghee and a jumbo glass of refreshing chilled butter milk. Ghee is basically an Indian version of butter – but this butter is super rewarding. You will basically find a moderate amount of ghee in most of my recipes – be it veg and nonveg or sweet and savory. As adding a dash of ghee in daily eating habits not only provides nutriment, but it’s great for the skin too. Try this simple yet comforting dish and enjoy hogging with either pearl millet flatbread, wheat flat breads or with plain rice and don’t forget to add a scoopful of ghee before serving this delicious lentil gravy to witness its best taste possible.

 Black Lentils Stew

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 2-3 persons


2 tablespoons, cooking oil

100 gram black lentils, washed and boiled well

3 green chilies, paste form - For minimum spice add 1 green chili

1 tablespoon garlic paste

4-5 curry leaves 

1 teaspoon cumin seeds

½ teaspoon turmeric powder

1 large tomato, peeled and finely chopped

2 green chilies, whole

1 tablespoon ghee

Salt, to taste

A pinch of asafoetida 

1 cup water


  • Heat the pot over medium heat and add 2 tablespoons of cooking oil, 1 teaspoon cumin seeds, curry leaves and allow them to splutter for about a few seconds. Immediately, add chopped tomatoes and allow it to cook on a low heat until soft and saucy.
  • Once done, add ½ teaspoon turmeric powder, green chili paste, 1 tablespoon garlic paste and 1 teaspoon salt. Mix well and fry for a minute.
  • Add boiled black lentils, 2 whole green chilies, a pinch of asafoetida, lightly mash the lentils and stir well - add 1 cup water, and cover the pot. Allow it to simmer on a medium flame until the lentils team up well with the added elements and become thick in texture.
  • And the amazing aromatic lentil stew is ready to serve. While serving top it with a tablespoon of ghee. You can serve it as a soup as well by cutting down its spice level and enjoy during your diet days.