Maa ki Dal (Whole Black Lentil & Kidney Bean Dal) – serves 2

MAA ki DAL/ DAL MAKHANI!! 🔥 This Dal (lentils) is aptly named ‘The Mother of Indian Dals’ and is synonymous with The Great Punjab. It is made with Black Urad Dal & a few Kidney Beans. Every Punjabi home has their own prized recipe that perhaps travelled all the way from Peshawar in Pakistan – the North West Frontier, where history marked its birth. Back in the day, when the countries were undivided, this dal was said to have simmered overnight on a coal smoked Tandoor (an Indian clay oven) as it thickened into a delicious creamy, robust, impossible to resist Dal. We try to follow this mother recipe in India till date.

There are no shortcuts to this recipe – I definitely don’t suggest it. It’s impertinent that the black lentils cook slowly on low heat for a long time to extract its maximum flavor and leave the beauty of its delicate rounded shape.

The ingredients are not complex, but they are rich. And I apologize if you do not have cream or butter in your lockdown pantry. But if you do have these ingredients, allow me to cajole you towards this luscious dish. You can mop it up with some cumin rice as I did or choose a bread/roti that most appeals. I would eat this dal with some pickled red onions (sliced thin with lemon juice, salt and red chili powder). Try this recipe and send me your thoughts. Do not hesitate to tell me what you would like me to cook for you? What ingredients you are struggling with. I will do my level best to help 🙏🏼♥️.

Directions

1. Clean & wash the black lentils & rajma

2. Cook with 5 cups of water, salt and oil in a deep pan on low heat for 5 to 6 hours – covered.

3. Take heavy bottom pan add boiled lentils , red chilli powder salt

4. ginger garlic paste tomato purée over low heat.

5. Add cream, butter and cook properly untill a thick consistency

6. Serve hot and garish with fresh cream and hand torn coriander sprigs