Maa Ki Dal

🌿 Ma Ki Dal Recipe (Slow-Cooked Black Gram Lentils)

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🫘 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

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🍳 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.

4. Finish with Cream & Garnish

• Stir in cream or butter (optional).
• Add garam masala, and mix.
• Garnish with fresh coriander.

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🍽️ Serving Suggestions:

• Serve hot with:
  • Steamed rice
  • Jeera rice
  • Roti or paratha
  • A dollop of butter or cream on top for richness