Creamy Coconut Kali Masoor Daal

Its surprising to see how the same daal can give you such a wide pallet of taste and aroma. Try This Creamy Coconut Kali Masoor daal and Discover a new taste today. #HappyCookingToYou #FoodFusion

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  • Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
  • Water 1 litre
  • Cooking oil 3-4 tbs
  • Zeera (Cumin seeds) 1 tsp
  • Tez patta (Bay leaf) 1
  • Darchini (Cinnamon stick) 1
  • Pyaz (Onion) chopped 1 medium
  • Pureed tomatoes 2-3 large
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) 1 tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Zeera powder (Cumin powder) 1 tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Water 200ml
  • Coconut milk powder 50g Substitute: Coconut milk 1 & ½ Cup
  • Hara dhania (fresh coriander) chopped 1-2 tbs
  • Cream 2-3 tbs
  • Hara dhania (fresh coriander) chopped


In a pot,add black lentil gram,water & bring it to boil,cover & boil on medium flame until tender (20-25 minutes),cook until reduced to 1 cup of water & set aside.

In a pot,add cooking oil,cumin seeds,bay leaf,cinnamon stick & mix well.

Add onion,mix well & sauté until translucent.

Add pureed tomatoes & mix well.

Add ginger garlic paste,mix well & cook for 1-2 minutes.

Add salt,turmeric powder,coriander powder,red chilli powder,cumin powder,black pepper powder,mix well & cook until oil separates (2-3 minutes).

Add cooked black lentil with water,mix well & bring it to boil.

In water,add coconut milk powder and whisk well.

Add prepared coconut milk and mix well,cover & cook on low flame for 8-10 minutes.

Remove bay leaf,turn off the flame & mash with the help of wooden masher.

Turn on the flame,add fresh coriander,cover & simmer on low flame for a minute.

Garnish with cream,fresh coriander & serve!

Recipe By: Kanwal Mohsin

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