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Maa Ki Dal
Serves 4
60 mins
211 Kcal
Maa Ki Dal, or more commonly known as Dal Makhani is a favourite and rich lentil preparation that originates from North India but is popularly relished in Punjabi food. It is mostly prepared using whole black lentils, also called urad dal, and red kidney beans, also called rajma. The versatility of the dish is all that matters, in terms of staying creamy and rich, hence accomplished with slow-cooked lentils and the necessary spices and ingredients. Maa Ki Dal preparation is just like any other labour of love - it involves the overnight soaking of lentils and beans for a softening. Then they have to be brought to a simmer over hours that allows all the flavours to come together perfectly. It's all about slow cooking, and that's how the lentils break down perfectly, resulting in such a thick, velvety sauce that's full of body and satisfaction. The great, aromatic spice mix is one of the qualities Maa Ki Dal will be known for. Cumin, ginger, and garlic along with green chillies are saut ed into the dish with ghee or butter, creating that warm warmth. Tomatoes bring in a slight sourness, and towards the end, either cream or butter enhances it further in richness and silky mouthfeel. Maa Ki Dal is typically garnished with fresh cilantro and a drizzle of cream for that pleasing look. Traditionally served hot with naan, rice, or roti, you'll be able to scoop up this simply deliciously thick dal. Not just a dish-it's a warm hug in a bowl-and for many, it's the best comfort food. Whether it's being dished out as a celebratory fare or a simple meal that's relished at home, Maa Ki Dal very well embodies the spirit of Indian cooking: rich, nourishing, and satisfyingly delicious.
Ingredients required for Maa Ki Dal
- 1 cup urad dal
- 1 onion
- 1 cup tomato
- 3 garlic clove
- 1 inch ginger
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp cumin seeds
- Salt
- 2 tbsp coriander leaves
- 1 tbsp oil
- 1/4 tsp garam masala
Cooking steps for Maa Ki Dal
- 1To begin making the Maa Ki Dal recipe, you should select the whole black lentils - whole urad dal. Clean them under running water for at least 2-3 times. Let it soak in water for 30 to 40 minutes.
- 2For optimum output, you should soak the lentils in water for 4 to 5 hours or even overnight if the lentils are old and very dried out.
- 3Drain the water after the lentils have been soaked in and set it aside.
- 4Add 2 tablespoons of ghee, oil or butter to a 3-litre pressure cooker. Put on low flame. When hot, add cumin seeds. Let them crackle and splutter for some seconds.
- 5Now, add the chopped onions to the cooker. Saute the onions by stirring them occasionally so that they take on a light brown or golden colour from the sides. Flame must be kept low to medium-low so that the onions do not get burnt.
- 6Add the pureed tomatoes to the pan after the onions turn golden, and mix everything. Get it ready for a few minutes until it becomes thick. Then add the crushed ginger-garlic mixture or ginger-garlic paste. Mix all together allowing all flavours to come in.
- 7Now put coriander powder, turmeric powder, red chilli powder, and garam masala into the pot. Mix all spices very well, add chopped green chillies, then saut masala on low to medium-low heat. This way, oil will begin to separate from the mixture. Take care not to let the spices burn while saut ing.
- 8Add the soaked whole urad dal (black gram) to the masala in the pressure cooker. Add 3 to 3.5 cups of water according to your desired consistency. Add salt according to your taste and mix everything well.
- 9Put the lid on the pressure cooker.
- 10Pressure cook for about 15 to 18 whistles or 18 to 20 minutes on high pressure, or until the lentils are soft and buttery. If the lentils are not soft, let them get some more whistles in the pressure cooker.
- 11At the time you feel that the time is over for the natural pressure release of your pressure cooker, open the lid. This way, the lentils will be soft.
- 12Open the cooker. Upon checking the consistency of your dal, it should not be watery. Let the dal boil uncovered until it reaches the right consistency.
- 13Garnish Maa Ki Dal with coriander leaves before serving.
- 14One should serve Maa Ki Dal hot along with naan, kulcha, rotis, plain paratha, or boiled rice to fulfil the meal. This is not only a staple dish in Indian homes but also a favourite in restaurants. Maa Ki Dal is such a comforting food that it can be enjoyed at any time of the day.