Maa ki Dal | Kali Dal | Black Gram Dal

Maa ki dal recipe with step-by-step photographs – At house all my people are keen on black lentils (black gram or kali urad dal) or Punjabi kali dal recipe. This scrumptious and creamy Punjabi lentil dish is made with complete black gram (sabut urad dal), onions, tomatoes and the standard Indian spices. Comforting, filling and satisfying meal when served with phulka, roti, paratha or naan.

In Punjabi these are known as Mah di dal or maa di dal or manh di daal. At house everyone known as complete black lentils as maa di dal.

Maa ki dal is also referred to as kali dal, however it isn’t dal makhani. So let me inform you what’s the distinction between maa ki dal and dal makhani.

Maa ki dal or kali dal is produced from complete black grams (black dal or kali urad dal or sabut urad dal) solely. There are numerous methods of creating this black gram dal recipe. It may be spicy or bland as nicely. It is usually not a really wealthy and heavy dish as no additional cream, butter is added to it.

Whereas Dal makhani is produced from a mixture of complete black grams, kidney beans (rajma), and a few instances chana dal. It’s a wealthy dish as it’s made with butter, cream and generally yogurt too. It’s a makhani dish.

Makhani means buttery. The phrase makhani is derived from the Punjabi phrase Makhan which suggests Butter. So dal makhani is a buttery creamy wealthy dish.

So kali dal or maa ki dal shouldn’t be dal makhani. They’re two totally different dishes. Simply to let you recognize There may be one other Punjabi dish known as maa chole di dal – that is produced from black lentils and chana dal. It’s a staple at my house.

Often, at house I cook dinner Dal fry, Dal tadka, numerous sabjis, pulao, khichdi, idlis, dosa, sambar. For me these are easy, comforting meals.

This recipe of kali dal is a light-weight recipe with a spicy contact to it. I’ve made this with sunflower oil and no butter or ghee. For a extra richer model you may make it with butter or ghee. You possibly can additionally add some cream ultimately in the event you want.

The principle elements of this star dish apart from complete black gram are onions, inexperienced chilies, tomato puree and crushed ginger-garlic sauteed with Indian spices.

Usually maa ki daal is cooked and simmered in a pot. In a modern-day life we don’t have the posh and leisure to let our dals cook dinner in pots. The black lentils take loads of time to cook dinner in a pot.

I’ve cooked the dal in a stovetop strain cooker. It’s a fast cooking methodology and what may take hours, simply will get executed in 30 to 40 minutes. In case you have Immediate pot then you may also make this dish in it including water as wanted.

Additionally bear in mind to make use of contemporary lentils as they cook dinner quicker in comparison with aged lentils. I additionally suggest to soak the lentils for some minutes previous to cooking. Soaking lentils reduces the cooking time and likewise helps in eliminating the phytic acid in them.

Maa ki dal goes very nicely with rotis, naan and even rice. So in case you are keen on Punjabi dishes, then do do that superior kali dal recipe. You and your loved ones are going to like it. You don’t need to belief me. You must make this at house and relish the maa di dal.

Step-by-Step Information

make Kali Dal or Maa ki dal

1: Choose the sabut urad dal (complete black gram with husks), rinse in water for two to three instances. Later drain the water and soak the lentils in sufficient water in a bowl for about 30 to 40 minutes.

The soaking time can differ relying on the standard and age of the lentils. Generally even after soaking for an hour or so, these aged lentils take loads of time to cook dinner.

So you may soak sabut urad dal in a single day or for some 4 to five hours. So if utilizing previous lentils or lentils close to expiry date, soak them in a single day. Later, drain the soaked dal.

2: Warmth 2 tablespoons of ghee or oil in a 3 litre stovetop strain cooker. As a substitute of ghee you may also use butter.

Add ½ teaspoon cumin seeds. Preserve the warmth to low. Once they sizzle and crackle, add 1 medium sized chopped onion (about 1/3 cup chopped onions).

3: Stirring at common intervals, fry the onions until gentle brown or golden on low to medium-low warmth.

4: Now add the pureed tomatoes. Stir and blend nicely.

5: Add the crushed ginger-garlic or ginger-garlic paste.

6: Add all of the dry spice powders. On this under picture I’ve added the next floor spices one after the other:

• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon crimson chili powder
• ¼ teaspoon garam masala powder

7: Stir the spice powders and blend nicely.

8: Then add 1 finely chopped inexperienced chili.

9: Saute the masala on a low to medium-low warmth until the oil begins to depart or separate on the sides. Take care the masala doesn’t burn whereas sauteing.

10: Add the drained and soaked sabut urad dal (black gram).

11: Add water and salt as required. Stir and blend nicely.

Cowl the strain cooker with its lid and strain cook dinner the dal for some 20 to 25 minutes until the lentils are delicate, tender and totally cooked. When the strain falls down naturally within the cooker then solely open the lid.

Simmer the lentils on low to medium low warmth stirring typically. Mash some lentils with the spoon whiles the lentils are simmering. This helps to thicken the consistency of the dal.

Cook dinner and simmer until you get a creamy consistency. I stored the maa ki dal a bit skinny as we want skinny dals in summer season. You possibly can preserve the consistency as per your desire.

Garnish it with coriander leaves and serve maa ki dal sizzling or heat with naan, kulcha, rotis or plain paratha. You can too have it with steamed basmati rice.

Maa ki dal | Kali Dal | Black Gram Dal | Sabut Urad Dal

By Dassana Amit

Black gram dal or kali dal or maa ki dal is a well-liked and scrumptious Punjabi lentil dish made with sabut urad dal, onions, tomatoes, herbs and spices.

Prep Time 35 minutes

Cook dinner Time 25 minutes

Complete Time 1 hr

Cook dinner ModeStop your display from going darkish whereas making the recipe

Soaking Lentils

• Choose the sabut urad dal and rinse in water for two to three instances and soak it in water for 30 to 40 minutes. You can too soak the lentils for 4 to five hours or in a single day, relying on the standard of dal. If the lentils are previous or close to expiry date, then soak in a single day.

• Later drain the soaked sabut urad dal.

Making maa ki dal

• Warmth ghee or oil in a 3 litre stovetop strain cooker. As a substitute of ghee you may also use butter. Preserve the warmth to low. Add the cumin seeds. Once they sizzle and crackle, then add chopped onions.

• Fry the onions stirring typically until gentle brown or golden on low to medium-low warmth.

• Add the pureed tomatoes. Stir and blend nicely.

• Subsequent add the crushed ginger-garlic or ginger-garlic paste.

• Add the all of the dry spice powders – coriander powder, turmeric powder, crimson chili powder and garam masala powder. Stir the spice powders and blend nicely.

• Add chopped inexperienced chilies.

• Saute the masala on a low to medium-low warmth until the oil begins to depart or separate on the sides. Be sure that the masala doesn’t burn whereas sauteing.

• Add the soaked sabut urad dal (black gram). Add water and salt as wanted. Stir and blend nicely.

Cooking maa ki dal

• Cowl the strain cook dinner for about 15 to 18 whistles or 18 to twenty minutes or until the lentils have grow to be delicate and buttery. If nonetheless they don’t seem to be cooked nicely, then proceed to strain cook dinner for a couple of extra whistles.

• When the strain falls down naturally within the cooker then solely open the lid.

• If the dal appears to be like skinny, then simmer with out the lid, until it reaches the specified consistency.

• Garnish with coriander leaves.

• Serve maa ki dal sizzling with naan, kulcha, rotis, plain paratha or plain boiled rice.

• You may make this maa ki dal much less spicy or extra spicy by adjusting the proportion of crimson chili powder and inexperienced chilies.
• Additionally this dal will be made thick or skinny relying on what you like.
• You can too make Kali dal within the Immediate pot utilizing the identical recipe however including water as required.
• Use contemporary lentils which can be of their shelf interval. 

Vitamin Information

Maa ki dal | Kali Dal | Black Gram Dal | Sabut Urad Dal

Quantity Per Serving

Energy 211
Energy from Fats 36

% Every day Worth*

Fats 4g6%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 3g

Sodium 640mg28%

Potassium 223mg6%

Carbohydrates 31g10%

Fiber 12g50%

Sugar 3g3%

Protein 13g26%

Vitamin A 706IU14%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 15mg18%

Vitamin E 2mg13%

Vitamin Okay 7µg7%

Calcium 53mg5%

Vitamin B9 (Folate) 14µg4%

Iron 4mg22%

Magnesium 14mg4%

Phosphorus 27mg3%

Zinc 1mg7%

* % Every day Values are primarily based on a 2000 calorie eating regimen.

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This Maa ki Dal submit from the weblog archives first printed in April 2012 has been republished and up to date on 22 January 2022.