Punjabi Maa di Dal (Maa Makhani)
A traditional Punjabi lentil dish made with a mix of lentils and spices, cooked to perfection with butter and cream.
Ingredients
Dal Mixture
- 1 1/2cupmaa ki dal
- 1/4cuprajma red
- 1/8cupchana dal
Cooking Liquid
- 8cupswater
- 1tspsalt
- 1/2tspasafoetida
- 6clovecloves
- 2incinnamon stick
Tadka
- 100gunsalted butter
- 1tbspdesi ghee
- 1tspcumin seeds
- 1tbspchopped garlic
- 1 1/2cupchopped onion
- 1tbspgrated ginger
- 1tbspchopped green chilli
- 1tspdegi mirch
- 1/2tspred chilli powder
- 1tspcoriander powder
- 1tspkitchen king masala
- 1cupchopped tomatoes
Finishing Touches
- 1/4cupfresh curd
- 1tbspfresh cream
- 1tbspcoriander leaves
How to make Punjabi Maa di Dal (Maa Makhani)
Preparing the Dal
Wash and soak maa ki dal, rajma, and chana dal for 2 hours.
Add water, salt, asafoetida, cloves, and cinnamon stick to the soaked dal.
Pressure cook until 5 whistles.
Open the pressure cooker, add mustard oil and water if needed, and pressure cook again for 1 hour on low to medium heat.
Making the Tadka
Heat unsalted butter and desi ghee in a pan.
Add cumin seeds and chopped garlic, and sauté.
Add chopped onion and cook until translucent.
Add grated ginger and chopped green chilli, and cook for 4-5 minutes.
Add degi mirch, red chilli powder, coriander powder, and kitchen king masala, and cook for a minute.
Add chopped tomatoes and cook until the masala releases ghee.
Keep 1 tbsp of tadka separate for serving tempering.
Final Steps
Check the dal and mash slightly with a masher.
Add fresh curd and mix well.
Add the tadka to the dal and cook again for 10 minutes on low heat, stirring continuously.
Add coriander leaves and fresh cream before serving.
Tips & Tricks
Serve with lacha paratha, naan, paratha, or rice for a complete meal.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000