maa ki dal recipe | kaali dal | maa ki daal | black gram dal with detailed photo and video recipe. a popular homely and creamy lentil curry recipe made with the whole black urad dal or sabut urad dal. it is a known day to day curry recipe made in north india, particularly in north and served with either choice of flatbreads or choice of rice option. the recipe has a strong similarity between dal makhani, but has its own unique flavour and taste to it.
as i mentioned earlier, it has a strong similarity between dal makhani recipe, but i will try to explain the difference in simple words. even though the lentil used in both the recipe is the same, yet the result is very different. firstly and importantly the cooking time is very less compared to the makhani variation. in dal makhani, it has to be slow-cooked for a couple of hours so that the real creamy flavour is released. whereas in this recipe, it hardly takes a maximum of 40-45 minutes and the dal is ready. the other major and important difference is the ingredients used in it. in this recipe, i have used only black urad dal, whereas in the other variation it is a combination of black dal, rajma and even masoor dal to get that extra thickness and creaminesses. moreover, the makhani recipe has more cream added as the final step, whereas a cream is optional and can be added only if you prefer.
furthermore, before i wrap up the recipe post, some easy and important tips, suggestions and variations to maa ki dal recipe. firstly, soaking dal is a mandatory step and you can avoid it. some lentils may avoid soaking, and as an alternative, you can pressure cook it further but not for this lentil. secondly, the recipe is typically served with jeera rice or any flavoured rice. having said that you can also serve it with roti and chapati, but you may have to make it thicker. lastly, once it is rested it may get thick as it cools down. you may have to add water and bring it consistency before reheating it.
finally, i request you to check my other detailed dal variant recipes collection with this post of maa ki dal recipe. it mainly include recipes like langar dal, dal tadka, keerai kootu, tomato pappu, pesara pappu charu, lemon rasam, dal pakwan, amti, moong dal carrot salad, dal dhokli. further to these you may also like my other related recipes categories like,
maa ki dal video recipe:
recipe card for maa ki dal recipe:
maa ki dal recipe | kaali dal | maa ki daal | black gram dal
Ingredients
for pressure cooking:
- ¾ cup black urad dal
- water, for soaking
- 3 cup water, for pressure cooking
- 1 tsp ghee / clarified butter
other ingredients:
- 2 tbsp ghee / clarified butter
- 1 bay leaf
- 1 tsp cumin / jeera
- 1 tsp kasuri methi
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 1 chilli, slit
- ¼ tsp turmeric
- ¾ tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp garam masala
- 1 tsp salt
- 2 tomato, finely chopped
- 1 cup water
- 2 tbsp coriander, finely chopped
Instructions
- firstly, in a large bowl take ¾ cup black urad dal and soak in enough water for 3 hours.
- drain off the water and transfer to a pressure cooker.
- add 3 cup water and 1 tsp ghee.
- cover and pressure cook for 5 whistles or until dal is cooked well. keep aside.
- in a large kadai, heat 2 tbsp ghee and saute 1 bay leaf, 1 tsp cumin and 1 tsp kasuri methi.
- add 1 onion, 1 tsp ginger garlic paste and 1 chilli.
- saute well making sure onions turn golden brown,
- keeping the flame on low, add ¼ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala and 1 tsp salt.
- saute on low flame, until spices turn aromatic.
- further, add 2 tomato and saute until tomatoes turn soft and mushy.
- add in pressure cooked dal and mix well.
- also, add 1 cup water or as required adjusting consistency as desired.
- cover and simmer for 10 minutes or until flavours are absorbed.
- now add 2 tbsp coriander and mix well.
- finally, enjoy ma ki dal recipe with roti or rice.
Nutrition
how to make kaali dal with step by step photo:
- firstly, in a large bowl take ¾ cup black urad dal and soak in enough water for 3 hours.
- drain off the water and transfer to a pressure cooker.
- add 3 cup water and 1 tsp ghee.
- cover and pressure cook for 5 whistles or until dal is cooked well. keep aside.
- in a large kadai, heat 2 tbsp ghee and saute 1 bay leaf, 1 tsp cumin and 1 tsp kasuri methi.
- add 1 onion, 1 tsp ginger garlic paste and 1 chilli.
- saute well making sure onions turn golden brown.
- keeping the flame on low, add ¼ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala and 1 tsp salt.
- saute on low flame, until spices turn aromatic.
- further, add 2 tomato and saute until tomatoes turn soft and mushy.
- add in pressure cooked dal and mix well.
- also, add 1 cup water or as required adjusting consistency as desired.
- cover and simmer for 10 minutes or until flavours are absorbed.
- now add 2 tbsp coriander and mix well.
- finally, enjoy ma ki dal recipe with roti or rice.
notes:
- firstly, if serving dal with roti then make slightly thick dal.
- also, adjust the amount of spice depending on the spice level.
- additionally, if you reduce the soaking time then you may have to increase the pressure cooking time.
- finally, ma ki dal recipe tastes great when slow-cooked.