Josper Roasted Kali Dal Recipe

Soak the dal

Rinse 1 cup whole urad dal under cold water until water runs clear. Place in a bowl, cover with 2–3 cups fresh water and soak for 6–8 hours or overnight to reduce cooking time and improve texture. Drain and set aside.

Roughly chop the onion, tomatoes and green chilies. Peel garlic. Trim and slice the ginger into thin pieces (or grate).

Initial simmer

In a heavy-bottomed pot or pressure cooker, add drained soaked urad dal and 3 cups water plus 1 cup stock (total 4 cups). Add 1 tsp salt and 1 tsp turmeric. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. If using a pressure cooker, cook 15–18 minutes on medium after the first whistle and allow natural release; for stovetop simmering, cook 60–75 minutes until dal is tender but still holds shape.

Adjust consistency

Check liquid as it cooks; add extra hot water 1/4 cup at a time if it reduces too much. Aim for a thick but spoonable stew — slightly looser than a dry dal because the Josper roasting step will evaporate additional moisture.

Char aromatics (Josper method)

Preheat the Josper oven or a very hot grill to the highest setting. Lightly brush onion, tomatoes, whole garlic cloves (unpeeled or peeled on a tray) and ginger with the neutral oil. Place them on the Josper grill or over very high heat and char until the skins are blackened and the flesh soft — about 8–12 minutes, turning for even charring. If you don't have a Josper, char under a broiler or directly on a gas flame and optionally use a small smoking packet of charcoal for additional smoke.

Remove charred vegetables and let cool slightly. Peel tomatoes and garlic if desired; roughly chop tomatoes, squeeze roasted garlic, and thinly slice or mince the roasted ginger.

Temper spices and aromatics

Heat 2 tbs oil or ghee in a wide sauté pan over medium heat. Add the chopped roasted onion and sauté 3–4 minutes until softened and fragrant. Add roasted garlic, roasted ginger, and slit green chili and sauté another 1–2 minutes.

Add ground spices

Stir in 1 tsp ground coriander, 1/2 tsp cumin, 1/2 tsp red chili powder, and 1/2 tsp garam masala. Cook the spices for 30–60 seconds until aromatic, taking care not to burn them. Add the roughly chopped roasted tomatoes and cook 2–3 minutes to integrate flavors.

Combine with dal

Ladle 1–2 cups of the cooked dal (with some cooking liquid) into the pan with the spiced roasted vegetables and mix thoroughly. Then add the remainder of the dal to the pan and stir to combine. Simmer gently 8–12 minutes so flavors meld and consistency thickens; add up to 1/2 cup hot water or stock if it becomes too thick.

Finish in Josper

Transfer the combined dal to an ovenproof pan suitable for the Josper. Dot the top with 1 tbs butter and sprinkle 1 tsp kasuri methi (if using). Place the pan in the Josper at high heat for 6–8 minutes to get a light roasted crust and smoky char note. Watch closely so it doesn't dry out; remove when the top shows caramelized blistering and a faint char.

If you don't have a Josper: preheat broiler or very hot oven (500°F / 260°C). For extra smoke, place a small foil packet with 1/4 cup charcoal chips, heat until smoking and quickly place the smoking packet in a deep pan with the dal and cover for 2–3 minutes to infuse smoke, then uncover and broil for 4–6 minutes to brown the top.

Final seasoning

Remove dal from the Josper or oven. Stir in 1 tbs butter and 1 tbsp lemon juice. Taste and adjust salt, black pepper, and lemon as needed. Sprinkle chopped cilantro over the dal.

Serve hot with steamed rice, naan, or roti. Leftovers keep in the refrigerator for up to 4 days; reheat gently with a splash of water or stock.