🌿 Ma Ki Dal Recipe (Slow-Cooked Black Gram Lentils)
🫘 Ingredients:
For Cooking the Dal:
1 cup whole urad dal (black gram / sabut urad dal)
4 cups water (for pressure cooking)
Salt to taste
1–2 green cardamoms (optional)
1 small piece cinnamon (optional)
For the Tempering (Tadka):
2 tbsp ghee or oil
1 tsp cumin seeds
1–2 green chilies, slit
1 tbsp ginger-garlic paste
1 medium onion, finely chopped
2 medium tomatoes, finely chopped or pureed
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
Optional (for richness):
2 tbsp fresh cream or a spoon of butter
Fresh coriander leaves, chopped
🍳 Instructions:
1. Soak & Cook the Dal
Rinse and soak whole urad dal overnight (or at least 8 hours).
Drain and pressure cook with 4 cups water, salt, and whole spices (cardamom, cinnamon) for about 8–10 whistles or until the dal is soft and creamy. Mash a few lentils with the back of a spoon to check softness.
2. Prepare the Tempering
Heat ghee in a kadhai or pan.
Add cumin seeds, let them crackle.
Add slit green chilies, then ginger-garlic paste, sauté for a minute.
Add chopped onions, cook until golden brown.
Add tomatoes, turmeric, chili powder, coriander powder.
Cook until the masala is well-cooked and oil starts to separate.
3. Combine & Simmer
Add cooked dal to the masala. Mix well.
Add water as needed to adjust consistency.
Simmer on low heat for 20–30 minutes, stirring occasionally. The longer you simmer, the better the flavor. Mash some dal to make it creamier.
