Dal Recipe: Make Tasty Maa Ki Dal

This Mother’s Day, cook for your ‘Maa’ or treat your taste buds with one of her best dal recipes. Read on!

mah ki dal

Maa ki dal, Mah ki dal or Maa choliyan di dal is one of the most famous recipes in Punjab. Many even call it Langar Waali Dal. A few people even call it a home-style version of Dal Makhani.

The dish is prepared using whole black gram pulse and chickpea lentil. Urad dal is popular for improving digestion, bone density and energy levels. It is considered a good option for diabetics. On the other hand, chana dal is rich in vitamin B-complex and boosts metabolism.

Method Of Preparation

  • In a bowl, take whole black gram dal or sabut urad dal.
  • Add some water, rub it between your hands and wash it nicely.
  • Repeat the rubbing and washing process three times.
  • Add one-third cup of split chickpea pulse or chana dal to the bowl.
  • Wash the pulses together again and keep them soaked for at least 6 hours.
  • Drain the water and wash them.
  • Pour the pulses into a pressure cooker, and add two tablespoons of ghee and salt to taste.
  • Add chopped onions, crushed green chillies and crushed ginger. Mix everything well and close the lid.
  • Let the pulses cook for about 10-15 minutes on a medium-high flame.
  • After some time, lower the flame.
  • Once the pressure is released, mash the lentils to make the mixture thick.
  • To a pan, add two tablespoons of ghee, cumin seeds, crushed garlic cloves and thinly sliced onions.
  • Once the onions are translucent, add chopped green chilli, red chilli powder, turmeric powder, salt to taste, coriander powder and roughly chopped tomatoes.
  • Add a dash of water and let everything cook well.
  • Pour the cooked and mashed dal into the pan.
  • Add water for consistency.
  • Add a pinch of garam masala, and let the dal simmer on low heat.
  • After 5 or 10 minutes, add fresh coriander leaves.
  • Garnish the dal with a tablespoon of fresh cream, butter or ghee.
  • Serve it hot with roti, phulka or any other kind of Indian bread.
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  • Total Time :45 min
  • Preparation Time : 15 min
  • Cooking Time : 30 min
  • Servings : 6
  • Cooking Level : Low
  • Course: Main Course
  • Calories: 150
  • Cuisine: Indian
  • Author: Krati Purwar

Ingredients

  • 1 Cup Sabut Urad Dal (Whole Black Gram Pulse)
  • 1/3 Cup Chana Dal (Chickpea Lentil)
  • 1 Tablespoon Ghee
  • 1 Medium Chopped Onion
  • 1 Tablespoon Crushed Ginger
  • 2 Small Crushed Green Chillies
  • Water
  • Salt To Taste
  • 2 Tablespoon Ghee or Butter (For Tadka)
  • 2 Tablespoon Crushed or Finely Chopped Garlic
  • 1/3 Teaspoon Turmeric Powder
  • 1.5 Teaspoon Cumin Seeds
  • 1 Sliced Onion
  • 1 Teaspoon Chopped Green Chillies
  • 1/3 Teaspoon Red Chilli Powder
  • 1 Tablespoon Coriander Powder
  • 1/4 Teaspoon Garam Masala Powder
  • 2 Chopped Tomatoes
  • 2 Tablespoon Chopped Coriander Leaves
  • Salt To Taste
  • 1 Tablespoon Ghee
  • Butter or Fresh Cream (For Garnishing)

Step

  • Step 1 :

    In a bowl, add a cup of sabut urad dal.

  • Step 2 :

    Add some water, rub it between your hands and wash it nicely.

  • Step 3 :

    Repeat the rubbing and washing process three times.

  • Step 4 :

    Add one-third cup of chana dal to the bowl.

  • Step 5 :

    Wash the pulses together and keep them soaked for at least 6 hours.

  • Step 6 :

    Drain the water and wash them.

  • Step 7 :

    Pour the pulses into a pressure cooker, and add two tablespoons of ghee and salt to taste.

  • Step 8 :

    Add chopped onions, crushed green chillies and crushed ginger.

  • Step 9 :

    Mix everything well and close the lid.

  • Step 10 :

    Let the pulses cook for about 10-15 minutes on a medium-high flame.

  • Step 11 :

    After some time, lower the flame.

  • Step 12 :

    Mash the lentils to make the mixture thick.

  • Step 13 :

    To a pan, add two tablespoons of ghee, cumin seeds, crushed garlic cloves and thinly sliced onions.

  • Step 14 :

    Add chopped green chilli, red chilli powder, turmeric powder, salt to taste, coriander powder and roughly chopped tomatoes.

  • Step 15 :

    Add a dash of water and let everything cook well.

  • Step 16 :

    Pour the cooked and mashed dal into the pan.

  • Step 17 :

    Add water for consistency.

  • Step 18 :

    Add a pinch of garam masala, and let the dal simmer on low heat.

  • Step 19 :

    After 5 or 10 minutes, add fresh coriander leaves.

  • Step 20 :

    Garnish the dal with a tablespoon of fresh cream, butter or ghee.

  • Step 21 :

    Serve it hot with roti, phulka or any other kind of Indian bread.