Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe

Monika Manchanda

September 16, 2022

16144 Ratings

Time:Prep: 10 M|Cook: 2h 30m|Total: 2h 40min

Makes:4 Servings

Meal:Dinner

Cuisine:Punjabi

Maa Ki Dal Recipe which is a Punjabi style slow cooked Black Urad dal is similar to Dal Makhani in many ways, as it uses the same lentils — whole urad dal with skins and some rajma .

But Maa Ki Dal has a much lighter preparation and gets its classic taste from being slow cooked over hours, which lends depth of flavour. A typical specialty in Punjabi Cuisine, this dal is often preferred over the popular Dal Makhani which is usually savoured at restaurants or a thing for celebration meals.

Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.

If you like this recipe, you can also try other Dal recipes which you can make for your everyday meals:

Maa Ki Dal Recipe which is a Punjabi style slow cooked Black Urad dal is similar to Dal Makhani in many ways, as it uses the same lentils — whole urad dal with skins and some rajma .

Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.

If you like this recipe, you can also try other Dal recipes which you can make for your everyday meals:

Ingredients

1 Black Urad Dal (Split)

1 Rajma (Large Kidney Beans)

4 Tomatoes

1 Ginger

1 Ghee

1 Cumin seeds (Jeera)

1 Kashmiri dry red chillies

1 Coriander Powder (Dhania)

1/2 Garam masala powder

Instructions for Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe

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.

The longer you soak the better it is for the texture of the dal. Traditionally, the dals are soaked for 24 hours, changing water every 8 hours.

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.

Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft. This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process. However, if you are in a hurry you can use the pressure cooker to hasten the process.

Next, add the tomato and ginger to the dal. Once the dal is cooked, mash the dal and tomatoes a little bit. Take care not to make it mushy, but just achieve a thick consistency. Cook the dal for more 3 to 4 minutes.

In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown. Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them.

Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes and serve hot.

Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.