Maa Ki Dal (Kaali Dal) is a delicious Punjabi recipe with whole black gram or sabut urad dal. This is known as maa ki dal or mah di dal or manh di dal or kali dal. This preparation is not only delicious but nutritious and healthful also. Maa Ki Dal is cooked often but relished more during harsh winters in Punjab and northern India.
Although the same black lentil is used to make both Maa Ki Dal and Dal Makhani, but both the dishes taste different. Maa Di Dal is more rustic, simple, lighter and easy to digest. It has homemade butter in less quantity and so has less calories. Whereas Dal Makhani has Kidney beans (Rajma), lots of cream and butter in it, making the dish very rich and heavy.
Apart from having many nutrients like potassium,calcium and magnesium, black lentils are rich source of fiber. Inspite of all the goodness black lentils have a tendency of causing bloating in the stomach. To avoid this lots of ginger is used. Also asafoetida and fenugreek seeds are used in this recipe for better taste and to avoid any discomfort.
Yield:4 to 5 servings Prep time:10 minutes Total time:55 minutes
Ingredients for Maa ki Dal
1 cup sabut urad (black lentil) 2 tablespoon channa dal (optional) 1 medium sliced onion 1 tablespoon garlic smashed 1 tablespoon ginger juliennes 1/3 teaspoon fenugreek seeds 1 green chilli split into 2 1 teaspoon mustard oil 1/2 teaspoon turmeric powder 2 teaspoon salt or to taste 2 medium tomatoes puree A pinch of asafoetida
For the seasoning 1 tablespoon chopped garlic 1 tablespoon ginger juliennes 1 sliced green chilli 1 tablespoon chopped coriander 1 teaspoon degi mirch 1/3 teaspoon pepper powder 1 teaspoon Punjabi garam masala 1 tablespoon ghee 2 tablespoon butter (homemade butter)
Wash both the dals thoroughly by rubbing between hands to remove all the dirt.
Soak the dals for at least 2 to 4 hours.
Now transfer the dals into a pressure cooker, add 6 cups water and place on the stove on high heat.
Add onion, ginger, garlic, green chilli, mustard oil, fenugreek, asafoetida, salt and haldi. Give a quick mix. Close the lid and cook on high till the first whistle and then reduce the heat and cook for 20 minutes.
Now open the lid and check the dal weather it is cooked. Now add the tomato puree and add more water if required. Cook without covering on low heat for 20 minutes till the daal becomes creamy.
Prepare the tempering by heating a small pan on medium heat.
Add jeera, garlic and green chilli. Fry for 30 seconds.
Now add the ginger, red chilli powder, coriander, garam masala and mix.
Add the tempering mixture over the cooked daal and add the homemade butter. Give a good stir.
Maa Di Dal is more rustic, simple, lighter and easy to digest. It has homemade butter in less quantity and so has less calories. Whereas Dal Makhani has Kidney beans (Rajma), lots of cream and butter in it, making the dish very rich and heavy.
To cook in pressure cooker: Pour 2½ cups water. Pressure cook on a medium heat for 2 to 3 whistles. When the pressure releases, open the lid and mash the dal slightly. To cook in pot: Add dal to a heavy bottom pot and pour 3 cups water & bring it to a boil.
Be careful how much turmeric you add to your daal, because that's another thing that can make it go bitter. If you are using spinach, it could be bitter too. Taste your raw spinach to check its bitterness. Remove the stalks too.
One of the most nutrient-dense pulses known to us is urad dal, or black lentil. Urad dal, being low in fat and calories, aids in better digestion. It is considered to strengthen our nervous system, increase energy levels, improve heart health, and strengthen our bones because it is high in protein and vitamin B3.
Lentils (dal) vary in their protein content, but some of the dals that are relatively high in protein include black gram (urad dal), chickpeas (chana dal), and green gram (moong dal). Among these, black gram typically has one of the highest protein contents, with around 25 grams of protein per 100 grams of cooked dal.
Whole dals like Moong, Tuvar, Massor and Urad dal take 8 to 12 hours to soak. So, always wash and soak them before cooking. Split dals take 6 to 8 hours to soak whereas heavy legumes, such as Rajma, Chana or Chole, should be cooked after soaking for 12 to 18 hours to get the right taste and texture.
Just make sure that the flame is slow when you place the cooker on the stove and ensure that you use the largest burner you have. Smooth and silky dal is guaranteed. If you have a habit of adding water to your dal instantly after it is cooked then you need to stop.
Yes, toor dal is a perfect addition to diabetic diet regimen, as it helps in lowering the blood glucose levels by increasing insulin secretion. Being low on glycaemic index and high in dietary fibre toor dal keep you satiated, delays digestion and control diabetes.
Toor Dal, also known as Arhar Dal tastes the best with a classic tadka of mustard seeds, curry leaves, dry red chillies, ginger, garlic, onions and 1 tbsp of sambhar masala. Cook 1 cup of toor dal in 3 cups of water in a pressure cooker. Add salt, turmeric and 1 chopped tomato.
Dal Maharani is very similar to Dal Makhani, but has unique taste and flavor. Dal Makhani is a richer preparation made with lots of butter added, while the quantity of butter, ghee, and cream is slightly less in Dal Maharani.
Dal tadka- we cook the dal along with the tomatos ,onions with spicies and once the dal is ready then we add garlic pieces with some more spice in the tampering. Dal makhani - black dal with onions and tomatoes and towards the end we add some cream.
kʰə.ni]) is a dish originating in Punjab region. A relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentils) and other pulses, and includes butter and cream (makhani is a Punjabi word for butter).
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