Maa Ki Dal (Kaali Dal) is a delicious Punjabi recipe with whole black gram or sabut urad dal. This is known as maa ki dal or mah di dal or manh di dal or kali dal. This preparation is not only delicious but nutritious and healthful also. Maa Ki Dal is cooked often but relished more during harsh winters in Punjab and northern India.
Although the same black lentil is used to make both Maa Ki Dal and Dal Makhani, but both the dishes taste different. Maa Di Dal is more rustic, simple, lighter and easy to digest. It has homemade butter in less quantity and so has less calories. Whereas Dal Makhani has Kidney beans (Rajma), lots of cream and butter in it, making the dish very rich and heavy.
Apart from having many nutrients like potassium, calcium and magnesium, black lentils are rich source of fiber. Inspite of all the goodness black lentils have a tendency of causing bloating in the stomach. To avoid this lots of ginger is used. Also asafoetida and fenugreek seeds are used in this recipe for better taste and to avoid any discomfort.
Serve with chapatti, tandori roti and rice,for a comforting hearty meal. Here is how to make best maa ki dal recipe at home. You may like to try our other similar dal recipes like Dal Palak (Spinach Dal), Moth Moong Ki Dal (Mat Bean and Moong Bean lentil) and Dal Drumstick (Munga, Sahjan Ki Phali, Moringa).
Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 55 minutes
Ingredients for Maa ki Dal
1 cup sabut urad (black lentil)
2 tablespoon channa dal (optional)
1 medium sliced onion
1 tablespoon garlic smashed
1 tablespoon ginger juliennes
1/3 teaspoon fenugreek seeds
1 green chilli split into 2
1 teaspoon mustard oil
1/2 teaspoon turmeric powder
2 teaspoon salt or to taste
2 medium tomatoes puree
A pinch of asafoetida
For the seasoning
1 tablespoon chopped garlic
1 tablespoon ginger juliennes
1 sliced green chilli
1 tablespoon chopped coriander
1 teaspoon degi mirch
1/3 teaspoon pepper powder
1 teaspoon Punjabi garam masala
1 tablespoon ghee
2 tablespoon butter (homemade butter)
Directions for Maa ki Dal
- Wash both the dals thoroughly by rubbing between hands to remove all the dirt.
- Soak the dals for at least 2 to 4 hours.
- Now transfer the dals into a pressure cooker, add 6 cups water and place on the stove on high heat.
- Add onion, ginger, garlic, green chilli, mustard oil, fenugreek, asafoetida, salt and haldi. Give a quick mix. Close the lid and cook on high till the first whistle and then reduce the heat and cook for 20 minutes.
- Now open the lid and check the dal weather it is cooked. Now add the tomato puree and add more water if required. Cook without covering on low heat for 20 minutes till the daal becomes creamy.
- Prepare the tempering by heating a small pan on medium heat.
- Add jeera, garlic and green chilli. Fry for 30 seconds.
- Now add the ginger, red chilli powder, coriander, garam masala and mix.
- Add the tempering mixture over the cooked daal and add the homemade butter. Give a good stir.
- Serve with tandoori roti, chapatti or rice.