Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe
A high protein Punjabi recipe with black urad dal (split), rajma (large kidney beans), tomato. Ready in 2h 40m, serves 4.
Curated byHarpreet Singh🇮🇳
- 1
To begin making Maa Ki Dal Recipe, first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight
rajma (large kidney beans)(1 tablespoon) - 2
The longer you soak the better it is for the texture of the dal
- 3
Traditionally, the dals are soaked for 24 hours, changing water every 8 hours
- 4
When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it
- 5
Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft
rajma (large kidney beans)(1 tablespoon) - 6
This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process
- 7
However, if you are in a hurry you can use the pressure cooker to hasten the process
- 8
Next, add the tomato and ginger to the dal
tomato(4)inch ginger(1) - 9
Once the dal is cooked, mash the dal and tomatoes a little bit
tomato(4) - 10
Take care not to make it mushy, but just achieve a thick consistency
- 11
Cook the dal for more 3 to 4 minutes
- 12
In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown
ghee(1 tablespoon)cumin seeds (jeera)(1 teaspoon) - 13
Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them
kashmiri dry red chillies(1 teaspoon)coriander powder (dhania)(1 tablespoon)garam masala powder(1/2 teaspoon) - 14
Pour this tempering over the the dal and bring it to a boil
- 15
Simmer it for another 10-15 minutes and serve hot
- 16
Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal
Nutrition Facts
Per serving
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Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe
A high protein Punjabi recipe with black urad dal (split), rajma (large kidney beans), tomato. Ready in 2h 40m, serves 4.
Curated byHarpreet Singh🇮🇳
Directions
16 steps- 1
To begin making Maa Ki Dal Recipe, first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight
rajma (large kidney beans)(1 tablespoon) - 2
The longer you soak the better it is for the texture of the dal
- 3
Traditionally, the dals are soaked for 24 hours, changing water every 8 hours
- 4
When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it
- 5
Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft
rajma (large kidney beans)(1 tablespoon) - 6
This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process
- 7
However, if you are in a hurry you can use the pressure cooker to hasten the process
- 8
Next, add the tomato and ginger to the dal
tomato(4)inch ginger(1) - 9
Once the dal is cooked, mash the dal and tomatoes a little bit
tomato(4) - 10
Take care not to make it mushy, but just achieve a thick consistency
- 11
Cook the dal for more 3 to 4 minutes
- 12
In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown
ghee(1 tablespoon)cumin seeds (jeera)(1 teaspoon) - 13
Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them
kashmiri dry red chillies(1 teaspoon)coriander powder (dhania)(1 tablespoon)garam masala powder(1/2 teaspoon) - 14
Pour this tempering over the the dal and bring it to a boil
- 15
Simmer it for another 10-15 minutes and serve hot
- 16
Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal
About this recipe
A high protein Punjabi recipe with black urad dal (split), rajma (large kidney beans), tomato. Ready in 2h 40m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
