Kali Dal

Rinse the Black Urad Dal thoroughly and soak it in 750 grams of Water for at least 4-6 hours, or preferably overnight.

Drain the soaked Black Urad Dal and transfer it to a pressure cooker. Add 750 grams of fresh Water and Salt. Pressure cook for 5-6 whistles or until the dal is very tender and well-cooked. Allow the pressure to release naturally.

While the dal is cooking, prepare the tempering (tadka). Heat Ghee in a separate heavy-bottomed pan or kadai over medium heat.