Maa Ki Dal Recipe
Maa Ki Dal, a comforting Punjabi classic, is a dish that many households in Punjab cherish for its heartiness and deep, soulful flavor. Made with a combination of black urad dal (black lentils) and rajma (kidney beans), this dish is simmered over a long period, allowing the spices and ingredients to meld into a creamy, flavorful base. The addition of tomatoes and ginger imparts a refreshing tang and aromatic zest, while the tempering of ghee with cumin seeds, dried red chilies, and garam masala elevates the dish to new heights. Maa Ki Dal is not just a meal; it’s a culinary tradition that connects families over hearty dinners, offering warmth and nourishment in every bite.
Cuisine: Punjabi
Course: Dinner
Diet: High Protein, Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black urad dal | 1 cup |
| Rajma (kidney beans) | 1 tbsp |
| Tomatoes | 4, finely chopped |
| Ginger | 1 inch, finely grated |
| Ghee | 1 tbsp |
| Cumin seeds | 1 tsp |
| Kashmiri red chili powder | 1 tsp, dry |
| Coriander powder | 1 tbsp |
| Garam masala powder | 1/2 tsp |
Preparation Time: 10 minutes
Cooking Time: 2.5 hours (150 minutes)
Instructions
Step 1: Preparing the Lentils and Rajma
- Rinse and Soak: Begin by thoroughly washing the black urad dal and rajma in cold water. Repeat the process 2 to 3 times to remove any impurities. Soak them in water for at least 8 hours, or if you prefer, soak them for up to 24 hours for a deeper texture and flavor absorption.
Step 2: Cooking the Lentils and Rajma
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Boil the Lentils: In a large pot, add 5 cups of water and a pinch of salt. Bring it to a boil over medium-high heat. Once the water is boiling, add the soaked lentils and rajma. Let it simmer gently for about 2 to 3 hours, or until the lentils and beans are completely softened and tender. If you’re in a hurry, you can use a pressure cooker to cook them faster.
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Mash the Mixture: Once the lentils and rajma are cooked, add the chopped tomatoes and grated ginger to the pot. Stir well and let this cook for another 2 minutes. Then, use a wooden spoon or masher to gently mash the cooked mixture, blending the tomatoes and lentils together into a smooth consistency. Let this mixture cook for an additional 3 to 4 minutes, allowing the flavors to infuse.
Step 3: Tempering the Dal
- Prepare the Tadka: In a separate small pan (a tadka pan works best), heat the ghee over medium heat. Once hot, add the cumin seeds and sauté them until they turn light brown and release their aroma, about 1 to 2 minutes. Add the dried red chilies, followed by the coriander powder and garam masala powder. Stir well and cook for another minute, being careful not to let the spices burn.
Step 4: Combining and Simmering
- Combine the Tadka with the Lentils: Pour the prepared tempering into the cooked lentils and mix thoroughly. Reduce the heat to low and allow the dal to simmer gently for an additional 10 to 15 minutes, letting the spices integrate with the lentils for a rich and flavorful finish.
Step 5: Serving
- Serve: Maa Ki Dal is best enjoyed hot. Serve it with freshly made Phulkas (Indian flatbread), Baingan Bharta (roasted eggplant curry), and a refreshing Boondi Raita (yogurt with crispy fried chickpea flour balls) on the side. This combination makes for a satisfying, wholesome meal that will leave you feeling nourished and content.
Tips and Variations
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Cooking the Lentils Faster: If you don’t have the luxury of time, you can cook the soaked lentils and rajma in a pressure cooker for about 25-30 minutes. This reduces the overall cooking time significantly.
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Consistency: If you prefer a thinner dal, you can add a little extra water while it’s simmering. For a thicker consistency, mash the dal more thoroughly.
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Flavor Boost: For a richer flavor, you can increase the amount of ghee used in the tadka or add a splash of cream just before serving.
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Serving Suggestions: Maa Ki Dal is a versatile dish and can be paired with steamed rice for a more traditional Punjabi meal or even enjoyed with naan for an indulgent dinner.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Dietary Fiber | 9g |
| Fat | 7g |
| Saturated Fat | 3g |
| Sodium | 150mg |
| Potassium | 500mg |
| Vitamin C | 12% of the Daily Value (DV) |
| Iron | 15% of the DV |
Maa Ki Dal is more than just a dish—it’s a celebration of flavors and textures that are cherished in Punjabi cuisine. The slow cooking process ensures the dal absorbs the full depth of spices, while the creamy texture of the lentils combined with the subtle sweetness of rajma creates a perfect harmony. Try this simple yet satisfying dish, and bring a taste of Punjab into your home today!
