“Mah di Dal” and “Kali Dal” are different names for the same dish. They both refer to a popular Punjabi lentil preparation made with whole black urad dal (black gram dal) and often combined with rajma (red kidney beans). This dal is slow-cooked with aromatic spices and ghee (clarified butter) or oil to create a rich and flavourful dish.

Dhabha Style Maa Ki Dal or Kali Dal is a soul-satisfying and beloved dish that showcases the essence of Punjabi cuisine with its rich, creamy texture and aromatic flavours.

Origin:

Maa Ki Dal, also known as Kali Dal, is a quintessential dish of Punjabi cuisine and holds a special place in the hearts of Punjabi people. The term “Maa Ki Dal” translates to “Mother’s Lentils,” signifying the comforting and homely nature of this dish. It is a popular dish served in dhabas (roadside eateries) and restaurants across North India. Its roots can be traced back to the traditional Punjabi kitchen, where slow-cooking and blending of spices are typical cooking methods.

Health Benefits:

Black urad dal is a good source of protein, fibre, and various essential nutrients.

It is low in fat and rich in iron, making it a nutritious addition to the diet.

When combined with rajma, which is also a good source of protein and dietary fibre, Maa Ki Dal becomes a wholesome and satisfying dish.

Ingredients:

The main ingredients for making Maa Ki Dal are whole black urad dal and rajma. The lentils are soaked overnight to ensure even and thorough cooking.

The dal is then slow-cooked with onions, tomatoes, ginger-garlic paste, green chilies, and a combination of aromatic spices like cumin, turmeric, red chilli powder, coriander powder, and garam masala.

Ghee or oil is used to enhance the flavours and give the dal a rich and indulgent taste.

Fresh cream can be added for a creamy texture, although it’s optional.

Serving Suggestions:

Maa Ki Dal is typically served hot with steamed rice, naan, or any Indian flatbread like roti or paratha. It pairs exceptionally well with a dollop of butter on top.

Some people also enjoy it with pickles or a side of sliced onions, cucumber, and tomatoes for a refreshing crunch. Lemon wedges can be served on the side for those who prefer a tangy twist.

Variations:

While the basic preparation remains consistent, there might be some regional and individual variations in the recipe.

Some cooks may add different spice blends or incorporate a smoky flavour using the “dhungar” method.

Others might experiment with garnishes or the use of ingredients like fenugreek leaves (kasuri methi) for an extra layer of flavour.

Thus, Dhaba Style Maa Ki Dal is a hearty and flavourful dish that brings the authentic taste of Indian dhabas to your home. It’s a must-try for anyone exploring the diverse and delectable world of Indian cuisine.

Enjoy it with your favourite Indian bread or rice for a delightful meal!

Dhaba Style Mah di Dal or Kali Dal

Author: Hina K Batra
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 4–6 1x

Print Recipe

Description

Dhabha Style Maa Ki Dal or Kali Dal is a soul-satisfying and beloved dish that showcases the essence of Punjabi cuisine with its rich, creamy texture and aromatic flavours. It is typically served hot with steamed rice, naan, or any Indian flatbread like roti or paratha.

Scale

Ingredients

1 cup whole black urad dal (black gram dal)
¼ cup rajma (red kidney beans)
4 cups water for pressure cooking
2 tablespoons ghee (clarified butter) or oil
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2–3 green chilies, slit (adjust to taste)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 tablespoon coriander powder
1 teaspoon garam masala
Salt to taste
2 tablespoons fresh cream (optional)
2 tablespoons chopped fresh coriander leaves for garnish

Instructions

Rinse the soaked urad dal and rajma under running water until the water runs clear.
In a pressure cooker, add the rinsed dal and rajma along with 4 cups of water and a pinch of salt. Pressure cook until the dals are soft and well-cooked. This usually takes about 15-20 minutes on medium heat after the first whistle.
Once cooked, mash the dal slightly with the back of a spoon or a ladle to get a creamy consistency. Set aside.
In a large pan or kadhai, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Now, add the spice powders: turmeric, red chili, coriander, and garam masala. Mix well and cook the masala for a few minutes until the oil starts to separate from it.
Pour in the cooked and mashed dal and rajma into the masala mixture. Stir everything together and add salt to taste.
Simmer the dal on low heat for about 30-40 minutes, allowing the flavours to meld together. Keep stirring occasionally to prevent sticking at the bottom.
If you prefer a creamier texture, you can add fresh cream at this stage and mix it in.
Once the dal reaches the desired consistency and flavour, turn off the heat. Garnish with chopped coriander leaves.
Serve the Dhaba Style Maa Ki Dal hot with steamed rice, naan, or roti. Some sliced onions and a squeeze of lemon on the side can add a refreshing touch to the dish.

Notes

To give the dal a smoky flavour, you can use the “dhungar” method. Heat a piece of charcoal until red hot, place it in a small bowl in the center of the dal, pour a teaspoon of ghee over the charcoal, and quickly cover the pot with a lid. Let it sit for a few minutes to infuse the smoky aroma into the dal before stirring.
Soaking the dals overnight helps in reducing the cooking time and makes them softer.
For an indulgent variation, you can use butter instead of ghee or oil.
Adjust the level of green chilies and red chili powder according to your spice preferences.
If you want an even creamier texture, you can add a couple of tablespoons of cream while cooking the dal.
You can increase or decrease the quantity of onions and tomatoes according to your taste.
Apart from coriander leaves, you can garnish with a dollop of fresh cream or a few slivers of ginger for added flavour and presentation.

Category: Main course
Cuisine: North Indian

Keywords: Restaurant Style Kali Urad Dal, Authentic Dal Recipe, Easy Lunch Recipes, Mah Ki Dal, Punjabi Black Gram Lentil Recipe

Tags: Black gram