I love black urad dal. I have already posted a recipe for Dal Bukhara which uses black urad dal as its main ingredient. Maa Ki Dal is a Punjabi everyday dal made with black urad. There is no addition of butter or cream in this recipe. Traditionally, the creaminess of the dal comes in slow cooking the lentil for hours. I have tried recreating the creaminess by pressure cooking the dal for 30 minutes on a low flame. The dal should be fall apart tender and creamy at the end and that’s what makes this dal so delicious.
This is a Zero Oil recipe. This is an OPOS – One Pot One Shot inspired recipe.
Soak half a cup of black urad for 5-6 hours or preferably over nite.
We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water to avoid burning the ingredients during cooking. Layer chopped onions in the cooker. Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.
Add in the soaked and drained urad dal. Add in one and a half cups of water. Add in the salt, turmeric powder, red chilli powder and asafoetida.
Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame. LOW FLAME!
After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally. Open the cooker and add in the coriander leaves and mix well.
Serve hot with chapati.
Maa Ki Dal Recipe, Kaali Dal, Slow cooked Black Urad Dal Recipe
Punjabi Maa Ki Dal / Kaali Dal Recipe. Easy recipe for creamy slow cooked Black Urad dal. Recipe made in a pressure cooker.
- Total Time: 35 mins
- Yield: 5 servings 1x
Ingredients
- Measurements Used – 1 cup = 250 ml, 1 teaspoon = 5 ml
- 1/2 cup Urad Dal
- 2 Onions, chopped
- 3 ripe tomatoes
- 1 inch piece of ginger
- 1 1/2 cups water
- 1 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1/4 teaspoon asafoetida (hing)
- 4 sprigs coriander leaves, chopped fine
Instructions
- Soak half a cup of black urad for 5-6 hours or preferably over nite.
- We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water at the end to avoid burning the ingredients during cooking.
- Layer chopped onions in the cooker.
- Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.
- Add in the soaked and drained urad dal.
- Add in one and a half cups of water. Add in the salt, turmeric, red chilli powder and asafoetida.
- Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame.
- After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally.
- Open the cooker and add in the coriander leaves and mix well.
- Serve hot with chapati.
Notes
If using a 3 liter pressure cooker, add 1 1/2 cups of water
If using a bigger cooker, add half a cup of water more to avoid burning at the bottom.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Punjabi
Loved the way you described — with love and expectancy — the experience of making this kind of urad dal. Hooked me in from the start. I’m male and was never allowed into the kitchen by my late mother, but since I’m single I must cook to feed myself (and friends who’re happy with a simple meal and a good conversation). Your recipe flowed, and I flowed with it, and the dal’s turned out encouragingly interesting.
Why urad dal is green after soaked ?
This black lentils recipe has become our favourite at home. Thanku so much
Mam is dal maknai same as maa ki dhall
Can we have this with rice also.
yes.
Dal Makhni is rich with added butter and cream etc… Maa ki dal is an everyday recipe thats not as rich as dal makhni.
My husband will love this. Thank you so much for sharing