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)
- ΒΌ 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
- Β½ 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 sautΓ© until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies. SautΓ© 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