Archana's Kitchen

Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe

September 16, 2022

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Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 2h 30m|Total: 2h 40min
Makes:4 Servings
Meal:Dinner
Cuisine:Punjabi

Maa Ki Dal Recipe which is a Punjabi style slow cooked Black Urad dal is similar to Dal Makhani in many ways, as it uses the same lentils — whole urad dal with skins and some rajma .

But Maa Ki Dal has a much lighter preparation and gets its classic taste from being slow cooked over hours, which lends depth of flavour. A typical specialty in Punjabi Cuisine, this dal is often preferred over the popular Dal Makhani which is usually savoured at restaurants or a thing for celebration meals.

Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.

If you like this recipe, you can also try other Dal recipes which you can make for your everyday meals:

  1. Panchmel Dal Recipe
  2. Urad Ki Sukhi Dal Recipe
  3. Banjara Dal Recipe

Ingredients

    1 cup Black Urad Dal (Split)
    1 tablespoon Rajma (Large Kidney Beans)
    4 Tomatoes
    1 inch Ginger
    1 tablespoon Ghee
    1 teaspoon Cumin seeds (Jeera)
    1 teaspoon Kashmiri dry red chillies
    1 tablespoon Coriander Powder (Dhania)
    1/2 teaspoon Garam masala powder

Instructions for Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe

    1

    To begin making Maa Ki Dal Recipe, first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight.

    2

    The longer you soak the better it is for the texture of the dal. Traditionally, the dals are soaked for 24 hours, changing water every 8 hours.

    3

    When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it.

    4

    Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft. This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process. However, if you are in a hurry you can use the pressure cooker to hasten the process.

    5

    Next, add the tomato and ginger to the dal. Once the dal is cooked, mash the dal and tomatoes a little bit. Take care not to make it mushy, but just achieve a thick consistency. Cook the dal for more 3 to 4 minutes.

    6

    In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown. Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them.

    7

    Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes and serve hot.

    8

    Maa Ki Dal can be served with Baingan Ka BhartaBoondi Raita and Phulka for a comforting Punjabi meal.



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