Himachali Maah Dal
Veg
Vegan
Whole black urad dal slow-cooked overnight on low heat with mustard oil and minimal spices until the dal breaks down to a thick, intensely flavoured consistency — the Himachali version of maa ki dal, without butter or cream, allowing the natural creaminess of urad to shine.
Cuisines
Himachali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | black gram lentils (whole maah dal) |
| 3 cups | water |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash the black gram lentils thoroughly under running water and soak them in water for at least 2 hours.
- 2 Drain the soaked lentils and set aside.
- 3 Heat ghee in a pressure cooker over medium heat.
- 4 Add cumin seeds and let them splutter.
- 5 Add the chopped onions and sauté until they turn golden brown.
- 6 Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 7 Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- 8 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 1-2 minutes.
- 9 Add the drained lentils and mix well with the masala.
- 10 Pour in 3 cups of water and stir everything together.
- 11 Close the pressure cooker lid and cook on medium heat for about 3-4 whistles or until the lentils are soft and cooked.
- 12 Once the pressure releases naturally, open the lid and add garam masala.
- 13 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a dollop of butter or cream while serving.