Maa Ki Dal Recipe – Punjabi Style Black Urad Dal Recipe

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 . Course : Dinner Ingridients : 1 cup Black Urad Dal (Split) 1 tablespoon Rajma (Large Kidney Beans) 4 Tomatoes 1 inch Ginger 1 tablespoon Ghee 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Kashmiri dry red chillies 1 tablespoon Coriander Powder (Dhania) 1/2 teaspoon Garam masala powder Instructions 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.