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:
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:
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.
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