Name: Mah/Maa Ki Dal Makhani recipe by Shhital Rani Singhariya at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1-1/2 cup - Whole Urad Dal (Soaked overnight); 1/2 cup - Red Kidney Beans (Soaked overnight); 2 - Medium size onion (chopped); 5-6 - Garlic Cloves (chopped); 2 - Green Chilies (chopped); 1-1/2 cup - Fresh Tomatoes Puree; 2 Tbs - Chopped Fresh Coriander Leaves; Ingredients For Masala potli : 1 Small Stick - Cinnamon; 1- Black Cardamom; 2-3 - Cloves; Masala For Gravy: 1/4 spoon - Asafetida; Salt - To taste; 1 Tsp - Kashmiri Red Chili Powder; 1/2 Tsp- Crushed red Chili Powder; 3/4 Tsp - Turmeric Powder; 2 Tbs - Coriander Powder; 1/2 Tsp - Garam Masala Powder; 1/2 Tsp - Cumin Seeds; 2 Tbp - Refined Oil; 1 Tbs - Pure Ghee; 1/2 Cup - Fresh Cream

ABOUT Mah/Maa Ki Dal Makhani RECIPE

A delicacy from Punjabi. Mah/maa means whole Urad. But in this recipe I have used both whole Urad and red kidney beans. You'll love the buttery smooth taste of this wholesome dal.

Ingredients Serving: 6

1-1/2 cup - Whole Urad Dal (Soaked overnight)
1/2 cup - Red Kidney Beans (Soaked overnight)
2 - Medium size onion (chopped)
5-6 - Garlic Cloves (chopped)
2 - Green Chilies (chopped)
1-1/2 cup - Fresh Tomatoes Puree
2 Tbs - Chopped Fresh Coriander Leaves
Ingredients For Masala potli : 1 Small Stick - Cinnamon
1- Black Cardamom
2-3 - Cloves
Masala For Gravy: 1/4 spoon - Asafetida
Salt - To taste
1 Tsp - Kashmiri Red Chili Powder
1/2 Tsp- Crushed red Chili Powder
3/4 Tsp - Turmeric Powder
2 Tbs - Coriander Powder
1/2 Tsp - Garam Masala Powder
1/2 Tsp - Cumin Seeds
2 Tbp - Refined Oil
1 Tbs - Pure Ghee
1/2 Cup - Fresh Cream

Instructions

Boil the soaked urad dal and kidney beans in 5-6 cups of water with 1/2 the quantity of salt, turmeric, asafoetida and masala potali. Cook it till the dal and kidney beans are soft but not mushy.
Take a heavy bottom pan/wok and heat oil with pure ghee. Add cumin seeds. When they begin to crackle add asafoetida, chopped garlic, onion, and green chilies and cook until the onions turn a little golden brown.
Add salt, coriander powder, garam masala, stir it once and then add red chili powder along with the tomato puree. Stir constantly and cook until masala separates from the oil.
Add the cooked pulses and 2 cup of dal water.
Boil it for 20-25 mins from high to medium flame until the dal achieves a thick consistency.
Add fresh cream. Mix well and bring it to boil ones at medium flame. Spoon into serving dish and garnish with chopped coriander leaves.
Serve with jeera rice, lachha Parathas or simple roti and raita.

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