Healthy Foodist
MAA KI DAL
Difficulty:
Preparation Time:
20 Minutes + 8 hours soaking time
Cooking Time:
20 Minutes
Total Time:
40 Minutes
Servings:
3
Maah Ki Dal, very commonly known as Maa Ki Dal, is a Punjabi style slow cooked kali dal recipe made using whole black gram (sabut urad). Lentils, in general are an indispensible part of the Indian cuisine since ages. They are a great source of protein for vegetarians. This particular lentil is widely used in North Indian meals and has a very distinct flavour compared to other dals. Black grams are high in protein, iron, folic acid, magnesium and are an excellent energy booster. They are also beneficial for skin, hair and bone health.
This Maa ki Dal is a lighter home style preparation using Whole Black Gram and Rajma Beans using lesser amount of butter (ghee) added to it. Although these same lentils are used in the Dal Makhani recipe as well, the primary difference is in the use of butter and cream added while preparing the dal which makes makhani more rich and creamy.
In this Dal recipe, it is very important to soak the lentils for a longer duration, a minimum of 8 hours or overnight. Soaking for a longer time helps dal to get cooked quickly. Also, I have slightly mashed the cooked lentils with the gravy which yields a beautiful texture to the recipe.
Do try out this Maa Ki Dal and relish it with some Rotis, Naan, Phulkas or Rice.
Ingredients:
- ½ cup whole black gram (sabut urad)
- 2 tablespoon rajma beans
- 1 teaspoon ghee
- 1 teaspoon cumin seeds
- 1-2 green chillies, slit
- Ginger garlic paste (2-3 garlic + ½ inch ginger)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- ½ teaspoon turmeric
- 1 teaspoon red chilli powder
- ¾ teaspoon garam masala
- Salt, to taste
- 1 tablespoon coriander, chopped
- 1 tablespoon lemon juice
Direction:
- Wash and soak the whole black gram (sabut urad) and rajma in sufficient water for at least 8 hours or overnight. After soaking well, the black gram and rajma will almost double up in size. Also, the sabut urad will get a slight greenish colour after soaking.
- Pressure cook the soaked whole urad and rajma for up to 4 whistles. Remove them after the cooker is depressurized.
- Meanwhile, heat ghee (clarified butter) in a pan. Once it is hot, add in cumin seeds, green chillies and ginger garlic paste. Sauté for a minute.
- Now add chopped onion and sauté till the onions turn soft.
- Then add in tomato puree and let everything simmer on low-medium flame for 4-5 mins.
- To it, add turmeric, red chilli powder and garam masala. Mix everything well and let the mixture thicken a bit.
- Next step is to add the boiled black gram (sabut urad) and rajma along with the water that was used for cooking. Add salt and give everything a good stir.
- Using a masher, slightly mash the dals with the gravy. Doing this will give a nice creamy texture to the dal. Let it simmer on medium flame for 5 mins. Also add more water if required.
- Once the dal becomes slightly thick, add chopped coriander and lemon juice. Combine everything and turn off the heat.
- Serve this delicious Maa Ki Dal with Rotis, Naan, Phulkas or Rice.
