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Maa ki Dal recipe with step-by-step photographs. At house all my of us are keen on black lentils (black gram or kali urad dal) or Punjabi kali dal recipe. This scrumptious and creamy Punjabi lentil dish is made with entire black gram (sabut urad dal), onions, tomatoes and the standard Indian spices. Comforting, filling and satisfying meal when served with phulka, roti, paratha or naan.

Punjabi maa ki dal served in a bowl with spoon in it

In Punjabi these lentils are known as Mah di dal or maa di dal or manh di daal. At house everyone known as entire black lentils as maa di dal.

whole urad dal ma dal

Maa ki dal is often known as kali dal, however it isn’t dal makhani. So let me let you know what’s the distinction between maa ki dal and dal makhani.

Maa ki dal or kali dal is comprised of entire black grams (black dal or kali urad dal or sabut urad dal) solely. There are lots of methods of creating this black gram dal recipe. It may be spicy or much less spiced as properly. It is usually not a really wealthy and heavy dish as no further cream, butter is added to it.

Whereas Dal Makhani is comprised of a mixture of entire black grams, kidney beans (rajma), and a few instances chana dal. It’s a wealthy dish as it’s made with butter, cream and generally yogurt too. It’s a makhani dish.

Makhani means buttery. The phrase makhani is derived from the Punjabi phrase Makhan which implies Butter. So dal makhani is a buttery creamy wealthy dish.

So kali dal or maa ki dal will not be dal makhani. They’re two completely different dishes. Simply to let there’s one other Punjabi dish known as maa chole di dal – that is comprised of black lentils and chana dal. It’s a staple at my house.

Normally, at house I cook dinner Dal fry, Dal tadka, varied sabjis, pulao, khichdi, idli, dosa, sambar. For me these are easy, comforting meals.

This recipe of kali dal is a lightweight recipe with a spicy contact to it. I’ve made this with sunflower oil and no butter or ghee. For a extra richer model you may make it with butter or ghee. You can additionally add some cream ultimately when you desire.

The principle substances of this star dish moreover entire black gram are onions, inexperienced chilies, tomato puree and crushed ginger-garlic sauteed with Indian spices.

Usually maa ki daal is cooked and simmered in a pot. In a modern-day life we don’t have the posh and leisure to let our dals cook dinner in pots. The black lentils take numerous time to cook dinner in a pot.

I’ve cooked the dal in a stovetop strain cooker. It’s a fast cooking methodology and what would possibly take hours, simply will get executed in 30 to 40 minutes. If in case you have On the spot pot then you may as well make this dish in it including water as wanted.

Additionally keep in mind to make use of contemporary lentils as they cook dinner quicker in comparison with aged lentils. I additionally suggest to soak the lentils for some minutes previous to cooking. Soaking lentils reduces the cooking time and in addition helps in eliminating the phytic acid in them.

kali dal served in a bowl with spoon

Maa ki dal goes very properly with roti, naan and even rice. So in case you are keen on Punjabi dishes, then do do that superior kali dal recipe. You and your loved ones are going to find it irresistible. You don’t must belief me. It’s important to make this at house and relish the maa di dal.

Step-by-Step Information

Methods to make Kali Dal or Maa ki dal

1: Choose the sabut urad dal (entire black gram with husks), rinse in water for two to three instances. Later drain the water and soak the lentils in sufficient water in a bowl for about 30 to 40 minutes.

The soaking time can range relying on the standard and age of the lentils. Typically even after soaking for an hour or so, these aged lentils take numerous time to cook dinner.

So you possibly can soak sabut urad dal in a single day or for some 4 to five hours. So if utilizing outdated lentils or lentils close to expiry date, soak them in a single day. Later, drain the soaked dal.

soaked whole black gram

2: Warmth 2 tablespoons of ghee or oil in a 3 litre stovetop strain cooker. As a substitute of ghee you may as well use butter.

Add ½ teaspoon cumin seeds. Hold the warmth to low. Once they sizzle and crackle, add 1 medium-sized chopped onion (about ⅓ cup chopped onions).

onions in a stovetop pressure cooker

3: Stirring at common intervals, fry the onions until gentle brown or golden on low to medium-low warmth.

frying onions

4: Now add the pureed tomatoes. Stir and blend properly. I’ve pureed or blended 2 medium sized tomatoes in a blender and this yields about 1 cup of tomato puree.

You possibly can simply swap contemporary tomato puree with canned tomato puree.

pureed tomatoes added

5: Add the crushed ginger and garlic – about 3 to 4 small to medium-garlic cloves and 1 inch ginger crushed in a mortar-pestle. Or add 2 teaspoons ginger-garlic paste as an alternative.

ginger garlic paste added

6: Add all of the dry spice powders. On this beneath photograph I’ve added the next floor spices one after the other:

  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon crimson chili powder
  • ¼ teaspoon garam masala powder
spice powders added

7: Stir the spice powders and blend properly.

mixing spice powders with masala

8: Then add 1 finely chopped inexperienced chili or ½ to 1 teaspoon chopped inexperienced chillies.

chopped green chili added

9: Sauté the masala stirring usually on a low to medium-low warmth until the oil begins to depart or separate on the sides. Take care the masala doesn’t burn whereas sautéing.

sauteing masala

10: Add the drained and soaked sabut urad dal (black gram).

whole black grams added

11: Add 3 to three.5 cups of water and salt as required. Stir and blend properly.

water added to pressure cooker

Cowl the strain cooker with its lid and strain cook dinner the dal for some 20 to 25 minutes on medium to medium-high warmth until the lentils are smooth, tender and completely cooked. When the strain falls down naturally within the cooker then solely open the lid.

Simmer the lentils on low to medium low warmth stirring usually. Mash some lentils with the spoon whiles the lentils are simmering. This helps to thicken the consistency of the dal.

Cook dinner and simmer until you get a creamy consistency. I saved the maa ki dal a bit skinny as we desire skinny dals in summer season. You possibly can preserve the consistency as per your desire.

Garnish it with coriander leaves and serve maa ki dal scorching or heat with naan, kulcha, rotis or plain paratha. It’s also possible to have it with steamed basmati rice.

Punjabi maa ki dal served in a bowl with spoon in it
maa ki dal recipe, kali dal recipe, black gram dal recipe, sabut urad dal recipe

Maa ki dal | Kali Dal | Black Gram Dal | Sabut Urad Dal

Black gram dal or kali dal or maa ki dal is a well-liked and scrumptious Punjabi lentil dish made with sabut urad dal, onions, tomatoes, herbs and spices.

Prep Time 35 minutes

Cook dinner Time 25 minutes

Complete Time 1 hr

Stop your display screen from going darkish whereas making the recipe

Soaking Lentils

  • Choose the sabut urad dal and rinse in water for two to three instances and soak it in water for 30 to 40 minutes. It’s also possible to soak the lentils for 4 to five hours or in a single day, relying on the standard of dal. If the lentils are outdated or close to expiry date, then soak in a single day.

  • Later drain the soaked sabut urad dal.

Making maa ki dal

  • Warmth ghee or oil in a 3 litre stovetop strain cooker. As a substitute of ghee you may as well use butter. Hold the warmth to low. Add the cumin seeds. Once they sizzle and crackle, then add chopped onions.

  • Fry the onions stirring usually until gentle brown or golden on low to medium-low warmth.

  • Add the pureed tomatoes. Stir and blend properly.

  • Subsequent add the crushed ginger-garlic or ginger-garlic paste.

  • Add the all of the dry spice powders – coriander powder, turmeric powder, crimson chili powder and garam masala powder. Stir the spice powders and blend properly.

  • Add chopped inexperienced chilies.

  • Saute the masala on a low to medium-low warmth until the oil begins to depart or separate on the sides. Be sure that the masala doesn’t burn whereas sauteing.

  • Add the soaked sabut urad dal (black gram). Add water and salt as wanted. Stir and blend properly.

Cooking maa ki dal

  • Cowl the strain cook dinner for about 15 to 18 whistles or 18 to twenty minutes or until the lentils have develop into smooth and buttery. If nonetheless they aren’t cooked properly, then proceed to strain cook dinner for just a few extra whistles.

  • When the strain falls down naturally within the cooker then solely open the lid.

  • If the dal seems to be skinny, then simmer with out the lid, until it reaches the specified consistency.

  • Garnish with coriander leaves.

  • Serve maa ki dal scorching with naan, kulcha, rotis, plain paratha or plain boiled rice.

  • You can also make this maa ki dal much less spicy or extra spicy by adjusting the proportion of crimson chili powder and inexperienced chilies.
  • Additionally this dal could be made thick or skinny relying on what you like.
  • It’s also possible to make Kali dal within the On the spot pot utilizing the identical recipe however including water as required.
  • Use contemporary lentils which might be of their shelf interval. 

Vitamin Info

Maa ki dal | Kali Dal | Black Gram Dal | Sabut Urad Dal

Quantity Per Serving

Energy 211
Energy from Fats 36

% Every day Worth*

Fats 4g6%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 3g

Sodium 640mg28%

Potassium 223mg6%

Carbohydrates 31g10%

Fiber 12g50%

Sugar 3g3%

Protein 13g26%

Vitamin A 706IU14%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 15mg18%

Vitamin E 2mg13%

Vitamin Ok 7µg7%

Calcium 53mg5%

Vitamin B9 (Folate) 14µg4%

Iron 4mg22%

Magnesium 14mg4%

Phosphorus 27mg3%

Zinc 1mg7%

* % Every day Values are based mostly on a 2000 calorie food regimen.

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This Maa ki Dal submit from the weblog archives first revealed in April 2012 has been republished and up to date on 22 January 2022.

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