Name: Ma ki dal ka madra (Black gram lentils in yoghurt) recipe by Kalpana Vinay at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Whole black gram lentils (sabut urad,dal mallika) 1/2 cup; Curd (thick) 1/2 cup or little less; Almond (soaked, peeled and sliced) 1 tbsp; Cashew nuts 1 tbsp; Raisins 1 tbsp; Chuara (dry dates) or fresh dates 1 tbsp; Green cardamoms 2; Black cardamom 1; Cinnamon 1 inch; Cloves 5; Bay leaves 2; Zeera 1/2 tsp; Turmeric 1/4 tsp; Red chilli powder 1/8 tsp; Salt 1 tsp +1/4 tsp; Sugar 1+ 1/4 tsp; Desi ghee 2 tbsp; Cream (malai) 1 tbsp, for garnishing

ABOUT Ma ki dal ka madra (Black gram lentils in yoghurt) RECIPE

Madra is a thick, yogurt based gravy that is a popular dish in Pahari or Himachali food. In Himachal it is prepared with chick peas, rajma and green gram (sabut moong). where as in Jammu sabut urad dal steals the show.

Ingredients Serving: 2

Whole black gram lentils (sabut urad,dal mallika) 1/2 cup
Curd (thick) 1/2 cup or little less
Almond (soaked, peeled and sliced) 1 tbsp
Cashew nuts 1 tbsp
Raisins 1 tbsp
Chuara (dry dates) or fresh dates 1 tbsp
Green cardamoms 2
Black cardamom 1
Cinnamon 1 inch
Cloves 5
Bay leaves 2
Zeera 1/2 tsp
Turmeric 1/4 tsp
Red chilli powder 1/8 tsp
Salt 1 tsp +1/4 tsp
Sugar 1+ 1/4 tsp
Desi ghee 2 tbsp
Cream (malai) 1 tbsp, for garnishing

Instructions

Soak the sabut urad dal overnight, then pressure cook it by adding 1 tsp salt and black cardamom with 1/2 cup water or boil till it is just split.Strain and keep aside. (save residual water to use later, if ,gravy thickens)
In a pan or wok, take the ghee. Add the zeera, as it splitters, add the bay leaves, green cardamoms,cloves, cinnamon.
Add turmeric and chilli powder. After 30 seconds, add the boiled dal and fry a little till it is coated well with ghee.
Add the beaten curd and keep stirring to avoid curdling (this is the most important step in making Madra).
As it boils, add salt and dry fruits. Keep on a low heat till the gravy thickens.
Serve it with paranthas (traditionally served with ghyoor, recipe given. In the picture I have served it with lacy pancakes.)

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