Name: Maa ki daal recipe by Nupur Mehra at BetterButter
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 4
Ingredients: ½ cup Chana dal (Bengal gram); ½ cup Urad dal dhuli (split black gram); 2 large tomatoes, chopped roughly; 2 large onions, diced; 2-3 green chilies, chopped small; 3-4 large garlic cloves, minced or crushed; A small piece of ginger, grated or chopped fine + a few thin slices for garnish; 1 tsp cumin seeds; 1 tsp red chili powder; 1 tsp Garam masala; Salt as per taste; 1/2 tsp turmeric powder,; 1/2 tsp coriander powder; 1/2 tsp black pepper; 2 bay leaves; A pinch of nutmeg powder; 2 tbsp Kasuri methi; A handful of fresh coriander leaves; 2 tbsp oil (I used mustard oil)

ABOUT Maa ki daal RECIPE

This Punjabi daal takes me back to my roots and days of childhood. The typical Punjabi name for this one is “Maah choliyan di daal” i.e. a combo of Urad dal (Maah/split black gram) and Chana dal (Choliyan/bengal gram). Traditionally this daal used to be prepared in earthen pots on a clay stove. And that method used to impart that earthey taste and creamy texture to it. Now, times have changed and we of course don’t use clay stoves anymore (no matter how much the western world wants to believe that!

Ingredients Serving: 4

½ cup Chana dal (Bengal gram)
½ cup Urad dal dhuli (split black gram)
2 large tomatoes, chopped roughly
2 large onions, diced
2-3 green chilies, chopped small
3-4 large garlic cloves, minced or crushed
A small piece of ginger, grated or chopped fine + a few thin slices for garnish
1 tsp cumin seeds
1 tsp red chili powder
1 tsp Garam masala
Salt as per taste
1/2 tsp turmeric powder,
1/2 tsp coriander powder
1/2 tsp black pepper
2 bay leaves
A pinch of nutmeg powder
2 tbsp Kasuri methi
A handful of fresh coriander leaves
2 tbsp oil (I used mustard oil)

Instructions

Soak the two lentils together in a large bowl for almost an hour. Drain all the white starch, rinse well and keep aside.
Chop all the herbs and vegetables & keep them ready.
Pressure cook the dal with turmeric and 1 tsp salt and 3 cups of water till 3 whistles. Turn off and open the cooker when the pressure eases off. Check the consistency of the dal, it should be thick and should get mashed easily when stirred.
In a wide and heavy bottomed pan, heat the oil. Throw cumin seeds in it and let them splutter. Add bay leaves, let it fry for 10-12 seconds. Add in chopped ginger, garlic and green chilies. Let them fry for half a minute on low flame.
Add in chopped onions, mix and let everything cook for 5-6 minutes till onions turn pink-brown in colour. Keep the flame low-medium so they don’t stick and keep stirring frequently. Its an important step so have patience and let onion gets
Now add in tomatoes and all the spices and mix well. cook the paste, covered for about 3-5 minutes till tomatoes get mushy and cooked.
Once tomatoes are cooked and the raw smell of the spices is vanished, add cooked dal into this and mix well
Let dal simmer for another 10-12 minutes. Turn off, garnish with fresh coriander leaves and sliced ginger, serve hot.

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