Maa Ki Dal (Punjabi-Style Slow-Cooked Black Urad Dal)
Description:
Maa Ki Dal is a cherished dish in Punjabi cuisine, similar to the well-known Dal Makhani, but with its own distinct character. This recipe features a blend of black urad dal (split), rajma, and everyday spices, slowly cooked to perfection. The slow cooking process enhances the deep flavors, creating a creamy, aromatic dal that’s perfect for any festive or special occasion. This dish is often preferred over Dal Makhani due to its simplicity and unique taste, making it an ideal addition to your dinner table.
Cuisine: Punjabi
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black urad dal (split) | 1 cup |
| Rajma (kidney beans) | 1 tablespoon |
| Tomatoes (chopped) | 4 medium |
| Ginger (grated) | 1 inch |
| Ghee (clarified butter) | 1 tablespoon |
| Cumin seeds | 1 teaspoon |
| Kashmiri red chili powder | 1 teaspoon |
| Coriander powder | 1 tablespoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
Instructions
-
Soak Lentils and Rajma:
Begin by washing the black urad dal and rajma 2 to 3 times under running water. After that, soak them in plenty of water for 8 hours, or preferably overnight. Soaking helps soften the beans and speeds up the cooking process. -
Cook the Lentils:
After the soaking period, heat 5 cups of water in a large saucepan. Add the soaked black urad dal and rajma to the pan. Allow the lentils and beans to cook on a medium flame for 2 to 3 hours until they become soft and tender. The longer you cook them, the more flavorful the dal will be. -
Add Tomatoes and Ginger:
Once the lentils and beans are soft, add the chopped tomatoes and grated ginger. Mash the dal slightly with the back of your spoon to blend the ingredients and create a thicker texture. Let the mixture simmer for a few more minutes. -
Prepare the Tempering (Tadka):
In a small tempering pan, heat the ghee over medium heat. Add the cumin seeds and allow them to splutter and turn brown. Once the cumin seeds are roasted, add the Kashmiri red chili powder, coriander powder, and garam masala powder. Stir and cook for about 1 minute to release the aromas of the spices. -
Add Tempering to the Dal:
Pour this fragrant tempering into the cooked dal, giving it a good stir. Allow the dal to come to a boil again, and cook for an additional 10 to 15 minutes to let the flavors meld together. Adjust the salt according to your taste. -
Serve:
Maa Ki Dal is now ready to be served! Garnish with fresh coriander if desired. This hearty dal pairs wonderfully with Laccha Paratha and a side of Sev Tomato Sabzi, making for a delicious, satisfying meal.
Tips:
- For extra richness, you can add a dollop of butter or a splash of cream towards the end of cooking.
- If you prefer a smoother texture, you can blend part of the dal with a hand blender after cooking.
- This dal tastes even better the next day as the flavors continue to develop.
Enjoy this comforting Punjabi dish that captures the essence of home-cooked goodness and serves as a perfect dish for family gatherings or festive meals!
