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Recipe

Black Urad Lentils

By: Unknown
Region: Indian
Dish:Vegetarian - Others

Ingredients

1 cup black urad dal with skin

1 tablespoon rajma

4 whole tomatoes

1 in ginger

1 tablespoon ghee

1 teaspoon jeera seeds

1 teaspoon Kashmiri chillies

1 tablespoon coriander powder

1/2 teaspoon garam masala

Directions

To begin making Maa Ki Dal Recipe first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight. The longer you soak the better it is for the texture of the dal. Traditionally, the dals are soaked for 24 hours, changing water every 8 hours.

When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it. Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft. This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process. However, if you are in a hurry you can use the pressure cooker to hasten the process.

Next, add the tomato and ginger to the dal. Once the dal is cooked, mash the dal and tomatoes a little bit. Take care not to make it mushy, but just achieve a thick consistency.

In a small pan, warm some ghee, add the jeera seeds and sauté till they turn slightly brown. Add all the dry masalas and roast on a low heat for 1 minute taking care not to burn them.

Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes and serve hot with Lachha Paratha and Jeera Rice, for a comforting Punjabi meal.

Comments

Maa Ki Dal Recipe (Punjabi-Style Slow Cooked Black Urad Lentils) is similar to Dal Makhani in many ways, as it uses the same lentils — whole urad dal with skins and some rajma thrown in. But Maa Ki Dal has a much lighter preparation and gets its classic taste from being slow cooked over hours, which lends depth of flavour. A typical speciality in Punjabi Cuisine, this dal is often preferred over the popular Dal Makhani which is left to be savoured at restaurants or a thing for celebration meals. Maa Ki Dal can be served with Lachha Paratha and Jeera Rice, for a comforting Punjabi meal.

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