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Recipe- Maa Ki Dal


 
I had Maa Ki Dal in a restaurant in Singapore. I first thought this is Dal Makhani but it tasted different. It tasted good not buttery and went well with both roti and rice. I was eager to recreate this at home.

This is a Punjabi dish made with whole black lentils and tempered with onion and tomatoes. I like this with rice but it goes well with roti and naan.

In north Indian restaurants you would have generally ordered Dal Makhani, which is also made with black lentils. Traditionally this is made with black lentils, kidney beans and chana dal and loads of cream/ butter is added. So whenever at home I prefer making Maa Ki Dal but I will surely post restaurant style dal makhani recipe soon.

Ingredients

1 cup Whole black lentils (sabut kali urad dal)

3 cups Water

1 Medium sized chopped onions

2 Medium sized chopped tomatoes

2-3 Grated Garlic

1” Grated Ginger

2 Chopped green chillies

Salt to taste

1 TBSP Oil

1 TBSP Ghee (optional)

½ Stick of cinnamon (optional)

1 TSP Cumin seeds

½ TSP Turmeric

1 TSP Red Chili powder

1 TSP Coriander powder

A pinch of Garam masala

How to make Maa Ki Daal

1)      Rinse the dal with water 2-3 times. Soak in hot water for 30-60 mins. Alternatively you can soak lentils overnight. The longer you soak the dal, cooking time decreases.

2)      Drain the dal.

3)      In a pressure cooker, add the dal with 3 cups of water and salt to taste. The trick here for getting the salt right is to taste the water after adding salt, if it tastes as salty as sea then the amount of salt is right.)

4)      Cook the dal for 4-5 whistles on slow. Allow the pressure cooker to depressurize naturally.

5)      Take a kadhai/ pan, add oil, when the oil is hot add cinnamon stick. After 20-30 seconds add Cumin seeds, allow it to splutter, now add garlic, ginger and chillies cook it for 30 seconds.

6)      Add chopped onions, cook till it is golden brown.
 
7)   Add tomatoes and cook the mixture for a minute or two
 
8)      Add a turmeric, coriander, chilli powder and cook till the sides start leaving oil

9)      Add the dal to this mixture and cook for 20-25 mins or till dal is completely cooked. Add water as per your desired consistency

10)   Add garam masala and ghee, then cook for another two minutes.  

11)   Now taste. (If you feel salt, chillies is missing, just add as per your liking and cook for a min or so. This is complexly optional.)  

12)   Garnish this with fresh coriander leaves and serve piping hot with Roti, Pulao or just plain rice.

Variation

1)      If you don’t take onion garlic, just omit the garlic and onion. Rest steps remains the same.

2)      Try this recipe with other lentils and reduce the amount of tomatoes to one. You will have enjoy different dal every day or week.

3)      If you have guests, add a tadka of ghee and cumin just before serving. It gives a nice aroma.

4)      If you prefer less or more spicy adjust the chillies as per your taste 
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Location: Singapore

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