Maa ki Dal | Kali Dal | Black Gram Dal

Enjoy the flavors of Punjab with this Maa Ki Dal recipe-creamy, comforting, and perfect with roti or rice. Simple and delicious!

Recipe Source Link:https://www.mygingergarlickitchen.com/maa-ki-dal/

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RECIPE INGREDIENTS

» For Boiling Dal

• 1 cup whole black gram (kaali urad dal)
• 1/4 cup split chickpeas (chana dal)
• 2 tablespoons sliced onion
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 teaspoon ghee

» For Tadka (Tempering)

• 3 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 2 tablespoons chopped ginger
• 2 tablespoons chopped garlic
• 1 large onion, sliced
• 2 green chilies, chopped
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 2 meidum-sized tomatoes, chopped
• 1 teaspoon cumin powder
• Hot water as required
• 1/2 teaspoon garam masala powder
• Salt, to taste
• 1 tablespoon fresh cilantro, chopped

» For Serving

• Fresh cilantro, chopped
• Ghee, for serving

RECIPE INSTRUCTIONS

» Soaking the Dal

1. Add whole black gram (urad dal) and split chickpeas (chana dal) to a large bowl. Rinse 3-4 times thoroughly under running water. Add 3 cups of water to the dal, cover, and let it soak for 4 hours or overnight.

» Boiling the Dal:

1. After soaking, rinse again with fresh water. In a pressure cooker, add the rinsed dals, enough water, sliced onions, salt, turmeric powder, and ghee.
2. Close the lid, and pressure cook for 5 whistles on medium heat, or until the dals are completely tender and cooked through. Once the pressure releases naturally, open the cooker and stir the dal to check the consistency. It should be thick and creamy. For a creamier texture, mash some of the cooked dal with a potato masher or the back of a spoon.

» Making the Tadka

1. In a separate pan, heat ghee or oil over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds. Add chopped garlic and ginger, and sauté until they start to brown.
2. Add sliced onions and green chilies, and cook for 2-3 minutes until the onions turn golden brown. Stir in coriander powder, red chili powder, and cumin powder. Mix well and cook for a few seconds until the spices are well roasted and fragrant.
3. Then add 1/4 cup of hot water, mix, and cook for 2 minutes or until oil starts oozing. Add chopped tomatoes and cook for 4-5 minutes or until they are tender and cooked through.

» Make Maa Ki Dal

1. Add the tadka (tempering) into the cooked dal, mix well to combine all the ingredients. If the dal is too thick, add hot water to adjust the consistency according to your preference. Add salt, to taste and mix well. Let the dal simmer for an additional 5-7 minutes.
2. Add garam masala and cook for 2 more minutes. Finish by stirring in chopped cilantro for freshness.
3. Garnish Maa Ki Daal with chopped cilantro and a dollop of ghee on top. Serve hot with paratha, roti, or rice.

RECIPE NOTES

1. It is highly recommended to soak the whole black gram and split chickpeas for at least 4 hours as it reduces the cooking time. You can even soak the dals overnight.
2. After adding tempering, make sure to simmer the dal for some time. Cooking this dal on low heat with spices gives this dal a beautiful flavor and creamy texture.