Maa Ki Dal Recipe - Punjabi Style Black Urad Dal
Maa Ki Dal Recipe is a Punjabi style slow cooked Black Urad dal which you can make for your everyday meals. Serve it with Baingan Ka Bharta, Boondi Raita and Phulka for an everyday meal.
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 thrown in.
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 speciality in Punjabi Cuisine, this dal is often preferred over the popular Dal Makhani which is left to be 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:
10 M
150 M
160 M
4 Servings
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
How to make Maa Ki Dal Recipe - Punjabi Style Black Urad Dal
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.
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.
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.
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.
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.
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.
Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes and serve hot.
Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.
Monika Manchanda
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.
