Maa Ki Dal, a comforting dish from the heart of Punjabi cuisine, is known for its rich, creamy texture and hearty flavors. Traditionally served with Lacha Paratha and a side of Sew Tomato Vegetable, this dish is a favorite among families and brings back fond memories of home-cooked meals. In this recipe, we’ll guide you through each step to recreate this delicious dish that is perfect for a cozy dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black urad dal (split) | 1 cup |
| Kidney beans (rajma) | 1 tablespoon |
| Tomatoes (chopped) | 4 |
| 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 |
| Water | 5 cups |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approx. 320 |
| Protein | 15g |
| Carbohydrates | 50g |
| Dietary Fiber | 12g |
| Fat | 10g |
| Saturated Fat | 5g |
Instructions
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Soak the Lentils and Beans: Begin by thoroughly washing the black urad dal and kidney beans. Soak them in ample water for 8 hours or overnight. This soaking process is crucial as it softens the legumes and enhances their digestibility.
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Cook the Lentils and Beans: In a large pot, heat 5 cups of water. Once the water is boiling, add the soaked lentils and kidney beans. Allow them to simmer on a low flame for about 2 to 3 hours, stirring occasionally. The long cooking time is essential for developing the deep flavors and achieving a creamy consistency.
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Add Tomatoes and Ginger: Once the lentils and beans are soft, add the chopped tomatoes and grated ginger to the pot. Gently mash the mixture with a ladle to combine the ingredients, allowing the tomatoes to break down and infuse their flavor into the dish.
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Prepare the Tempering: In a separate tempering pan, heat the ghee over medium heat. Once hot, add the cumin seeds and sauté them until they turn golden brown, releasing their aromatic oils. Next, sprinkle in the Kashmiri red chili powder, coriander powder, and salt, cooking the spices for about a minute to enhance their flavors.
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Combine and Simmer: Pour the prepared tempering into the pot with the dal and rajma mixture. Stir well to incorporate all the flavors. Let it boil for another 10 to 15 minutes, allowing the spices to meld perfectly with the lentils and beans.
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Serve: Once done, serve your Maa Ki Dal hot, garnished with a drizzle of ghee or a sprinkle of fresh coriander if desired. Pair it with Lacha Paratha and Sew Tomato Vegetable for a complete and satisfying meal.
Serving Suggestions
Maa Ki Dal is best enjoyed with:
- Lacha Paratha: A flaky, layered bread that complements the creamy dal beautifully.
- Sew Tomato Vegetable: A tangy and refreshing side dish that balances the richness of the dal.
Final Thoughts
Maa Ki Dal is more than just a meal; it’s a nostalgic reminder of home and the love that goes into cooking for family and friends. This recipe not only nourishes the body but also the soul, making it a wonderful addition to your dinner table. Whether you’re preparing it for a special occasion or a simple weeknight dinner, this delightful dish is sure to impress and satisfy everyone. Enjoy the warmth of this Punjabi classic, and let it bring a touch of home to your dining experience.