Thursday, January 31, 2013

Maa Ki Daal

Maa Ki Daal is authentic Punjabi Daal preparation. Daal Roti is staple food for many living in the North. Punjabi Dhabas have this item on their menu 24x7x365. Very simple but tasty curry full of proteins. Punjabis prepare this with love by slow cooking in traditional way and thus they call this Maa Ki Daal(Mother's own lentils)

Abundant use of butter in Maa ki daal makes it rich in taste and texture. In recent times, I tasted the best Maa ki daal at Angeethi Restaurant on Museum Road Bangalore. What we prepare at home is slightly different and we use more green chillies instead of Kashmiri red chillies.

Urad/Whole black gram (washed) - 1 1/4 cups
Rajma/Kidney beans (soaked and drained) - 1/4 cup
Tomatoes (blanched and chopped) - 2 nos medium
Ginger(chopped) - 5 gms
Garlic (chopped) - 6 cloves
Green chilies (chopped) - 4
Red whole Kashmiri chilies - 2
Salt - To taste
Red chili powder - 1/2 tsp

For Seasoning:
Ghee - 1 tbsp
Onion (chopped) - 1 small
Ginger (chopped) - 5 gms
Red chili powder - 1/2 tbsp

Bring 6 1/2 cups of water and boil in a pressure cooker.
Add black gram and all ingredients except those for seasoning. Stir once.
Pressure cook till the lentils are cooked and tender.
(The cooking time may depend on the size and type of cooker)
Remove from heat and allow to cool down.
Once cooled, open the cooker and partially mash daal with the back of a ladle.
Place cooker with daal on low heat and simmer to obtain a creamy consistency for about 5 min, stirring occasionally.
Heat ghee in a pan and add onions. Fry till transparent.
Add ginger and continue frying till onion is golden brown remove pan from heat add chili powder and pour evenly over daal mix it well.
If desired, add some butter and coriander leaves for garnishing.
Serve hot.

Recipe courtesy:

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