Maa Ki Dal
by Tarla Dalal
maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | with 25 amazing images
Maa Ki Dal, flavoured with tangy tomatoes, curds and cream- it’s a rich feeling you can enjoy. Ensure that the beans and dal are soaked well overnight.
We have made this Maa Ki Dal in a pressure cooker and this pressure cooker Maa ki Daal is very popular as it saves loads of time for the busy housewives. The taste of pressure cooker Maa ki Daal is not compromised as it tastes the same as the traditional restaurant style Maa Ki Dal which is simmered all night long to get the unique flavour.
Let’s see how maa ki dal recipe is made. To make Punjabi kali dal, heat the oil and butter in a pressure cooker and add the cumin seeds. add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté . Add the chilli powder, turmeric powder and tomato pulp, mix well and cook. Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles. Add the fresh cream and your pressure cooked maa ki dal.
I would like to share some tips to make the perfect black gram dal. 1. Add the fresh cream. If you are health conscious, then reduce the quantity but it may change the taste of kaali dal. 2. Mix pressure cooker maa ki dal well and mash it lightly. Do not mash completely, there should be some whole dal and rajma present after mashing to get that perfect thick and creamy textured Maa Ki Dal.
Maa Ki Dal from Punjab (known as Kaali Dal) is available on highways across India in Dhabas and also popular in restaurants.
Maa Ki Dal tastes best with Parathas or Butter Naan. Aside from Maa Ki Dal, check our collection of Punjabi Dals and Kadhis.
Enjoy how to makemaa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal with detailed step by step photos and video below.
Maa Ki Dal recipe - How to make Maa Ki Dal
Soaking Time: Overnight Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Maa ki Dal
3/4 cup whole urad (whole black lentil) , soaked overnight and drained
2 tbsp rajma (kidney beans) , soaked overnight and drained
1 tbsp oil
2 tbsp butter
1 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms (elaichi)
2 green chillies , slit
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato pulp
1/2 tsp garam masala
salt to taste
1/2 cup fresh cream
For Serving With Maa ki Dal
parathas
butter naan
jeera rice
For maa ki dal
- For maa ki dal
- To make {span class="bold1"}maa ki dal{/span}, heat the oil and butter in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté on a medium flame for 2 minutes.
- Add the chilli powder, turmeric powder and tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles.
- Allow the steam to escape before opening the lid.
- Add the fresh cream, mix well and mash it lightly.
- Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the {span class="bold1"}maa ki dal{/span} hot with parathas or butter naan or jeera rice.
Maa Ki Dal Video
Like Maa Ki Dal, Pressure Cooker Recipe
- Maa Ki Dal is a Tradional Punjabi dal made with whole urad dal, rajma, flavoured with whole spices and tomatoes and has a creamy texture as also contains cream. Our maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | is a quick recipe, as the process of cooking in pressure cooker is fast. If you like this recipe, given below are the links of similar recipes :
Recipe Tips and preparation for Maa ki Dal
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Maa ki dal/Dal makhani or Punjabi style Maa ki da slow cooked whole urad lentils is a popular dal from the Northern region. For preparing the Maa ki dal, rinse the whole urad and rajma very well with water.
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Add enough water.
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Cover with a lid and keep aside to soak overnight. The dals are soaked for 24 hours, changing water every 8 hours while preparing in the authentic way.
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In the morning, drain the whole urad and rajma keep aside.
How to make pressure cooker Maa Ki Dal
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For making the Maa Ki Dal in a pressure cooker, heat the oil and butter in a pressure cooker. Butter provides a nice flavour while oil prevents the butter from burning.
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Once the butter melts, add the cumin seeds. To prepare a vegan dal makhani, swap butter with vegetable oil or nut butter.
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When the seeds crackle, add the cinnamon.
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Add the cloves.
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Add the cardamom. Whole spices provide a beautiful aroma and lovely flavour to the manh di dal.
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Add the green chillies. Avoid green chillies if you are preparing the Punjabi dal for kids.
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Add the onions.
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Add the ginger-garlic paste and sauté on a medium flame for 2 minutes or until the onions are slight golden & the raw smell of adrak lehsun has gone.
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Add the chilli powder. For a fiery red colour, add little Kashmiri red chilli powder.
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Add the turmeric powder.
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Add the tomato pulp. Referring this recipe with detailed step by step photos, we have prepared this fresh tomato pulp prior making the pressure cooker mah di dal recipe
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the garam masala. This homemade Punjabi Garam Masala is a perfect flavour enhancer.
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Add the soaked and drained urad and rajma.
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Add the salt.
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Furthermore, add 1 cup of water.
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Mix well so the spices are well distributed.
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Close the lid and pressure cook on high flame for 6 whistles.
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Allow the steam to escape naturally before opening the lid. You will notice the dals and rajma have turned softer.
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Add the fresh cream. If you are health conscious, then reduce the quantity but it may change the taste of kaali dal.
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Mix Maa Ki Dal well and mash it lightly. Do not mash completely, there should be some whole dal and rajma present after mashing to get that perfect thick and creamy textured maa ki dal | pressure cooker maa ki dal | Punjabi kali dal | black gram dal |.
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Cook Punjabi Maa Ki Dal on a medium flame for 2 to 3 minutes ,while stirring occasionally.
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Serve the maa ki dal | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | hot with parathas or butter naan or jeera rice.
Tips for maa ki dal recipe
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Add the fresh cream. If you are health conscious, then reduce the quantity but it may change the taste of kaali dal.
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Mix pressure cooker maa ki dal well and mash it lightly. Do not mash completely, there should be some whole dal and rajma present after mashing to get that perfect thick and creamy textured Maa Ki Dal.
| Energy | 234 cal |
| Protein | 7.1 g |
| Carbohydrates | 21.1 g |
| Fiber | 6.4 g |
| Fat | 13.7 g |
| Cholesterol | 12 mg |
| Vitamin A | 754 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 36.2 mg |
| Folic Acid | 131.2 mcg |
| Calcium | 110.2 mg |
| Iron | 2.2 mg |
| Magnesium | 58.9 mg |
| Phosphorus | 121.5 mg |
| Sodium | 64.2 mg |
| Potassium | 472 mg |
| Zinc | 0.9 mg |
Truly one of the best maa ki dal recipes I''ve ever made. I had never made it with cinnamon, cloves and elaichi before. This gave the dal a nice flavor and kick to it. I made this for my family as a surprise and it was truly appreciated. Have passed this link onto others. Thank you, Mrs. Tarla Dalal, wherever you are.
Awesome taste in so less time. Just loved this recipe. Will follow this again and again.
tasty recipe of maa ki dal .when cooked with all the masalas its definitely tastier!
I have not made this for a long time, going to make it tomorrow. One problem I have is that my pressure cooker is only 2 liters, and I have quite a lot of daal, after soaking, it expanded and completely filled up my 2 liter metal mixing bowl. So how long will it take to completely boil via the normal process, as I don''t want my cooker to explode.
Where''s the curd you have mentioned?? Urad dal flavoured with tangy tomatoes curd and cream you say?
Can i skip the cream in this recipe?
This recipe is my favourite, the taste is just so good that I can eat atleast 2 bowls of it at a time, the cream is making this dal so super delicious.
I love this recipe. Since I found this recipe, I have liked it so much that I have it in my favourite list and never tried any other recipe. Thanks for posting it.