Maa ki Dal

Maa ki Dal

Maa ki Dal

Veg

Whole black urad dal slow-cooked overnight — whole sabut urad (black gram with skin intact) soaked for hours, then set to cook on a wood fire or low flame overnight until the lentils have broken down into a thick, dark, intensely earthy dal. No butter, no cream — the Dogri and Himachali version is finished only with a tempering of ghee, garlic, and dried red chilli. The flavour is deep, slightly nutty, and pleasantly bitter from the intact lentil skins. Distinct from Delhi's dal makhani in its complete absence of cream and its longer, slower cook.

Cuisines

Haryanvi Himachali Dogri Punjabi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

Black Gram Lentil 1/2 cup Black Gram Lentil
Kidney Bean 1/4 cup Kidney Bean
water 3 cups Water
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
Onion 1 medium Onion , finely chopped
Ginger 1 inch Ginger , finely chopped
Garlic 2 cloves Garlic , finely chopped
Tomato 1 medium Tomato , finely chopped
turmeric powder 1/2 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
garam masala 1/2 teaspoon Garam masala
salt — Salt , to taste
Cream 2 tablespoons Cream , fresh
Cilantro 1 tablespoon Cilantro , fresh, chopped

Instructions

  1. 1 Wash and soak the black gram lentils and red kidney beans in water for at least 6 hours or overnight.
  2. 2 Drain the soaked lentils and beans, then add them to a pressure cooker with 3 cups of water and a pinch of salt.
  3. 3 Pressure cook for 15-20 minutes or until the lentils and beans are soft and cooked through.
  4. 4 In a separate pan, heat ghee over medium heat and add cumin seeds. Allow them to splutter.
  5. 5 Add the chopped onions and sauté until golden brown.
  6. 6 Add ginger and garlic, and sauté for another minute until fragrant.
  7. 7 Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates.
  8. 8 Add the cooked lentils and beans along with their cooking liquid to the pan. Mix well.
  9. 9 Simmer on low heat for 10-15 minutes, stirring occasionally to prevent sticking.
  10. 10 Stir in the garam masala and fresh cream. Mix well and cook for another 2-3 minutes.
  11. 11 Garnish with chopped fresh coriander before serving.

Tips

For a richer taste, you can add a dollop of butter on top before serving.