Maas Ko Daal is unique from other daals because of the way it is cooked and finished at the end. Traditionally, an iron pot is used for cooking Maas Ko Daal (Nepali Kalo Daal) which imparts a black color as well as the rich flavor to the daal. Additionally, a Himalayan herb called “jimbu” is used to finish off the daal, which makes this daal very special.
Ingredients 1 cup split black lentils (split urad daal, kalo daal), with skin on 3 cups water 1 tablespoon finely chopped fresh ginger 1 tablespoon ghee (use oil if vegan/dairy-free) 1/2 teaspoon turmeric powder Salt to taste
To temper: 2 tablespoons ghee 1/2 teaspoon Jimbu optional: small pinch of asafoetida, thinly sliced cloves
Rinse and soak split black lentils for 15-20 minutes.
Drain the split black lentils and add it to the Instant Pot with 3 cups of water, chopped ginger, ghee, salt, and turmeric powder. Set the Instant Pot to manual setting for 15 minutes. Allow the Instant Pot to naturally release the pressure, which may take 10-15 minutes. Alternatively, you can also cook Maas Ko Daal (Nepali Kalo Daal) using a heavy bottom pot or pressure cooker but the timing will vary.
In a medium pot, melt ghee over medium heat. Add Jimbu and fry until it’s light brown and fragrant, 5-7 seconds. Add a small pinch of asafoetida and thinly sliced cloves if using. Saute everything for 8-10 seconds.
Pour the split black lentils mixture from the Instant Pot into the medium pot with ghee and Jimbu. Stir everything well and cook for 10-15 minutes covered until daal is slightly thickened. **If you have a small cast-iron pan, you can add the cast-iron pan to the pot to impart the black color and flavor to the daal.
Add water to adjust the consistency and bring it to a simmer. Taste and adjust the salt level accordingly.
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