Indian Dal Makhni or Maa ki Dal is an emotion for Punjabis. This is a popular North Indian dish that is often referred to as "Maa Ki Dal" (Mother's Lentil Soup) due to its comforting and homely taste.
This dish is a type of dal or lentil soup that is made using skinned black lentils (urad dal) and kidney beans (rajma), along with a range of spices and ingredients. My introduction to this happened in Bangalore when I happened to visit a Gurudwar during my college days.
Hot makhani ki dal with rice was a match made in heaven. And each spoon gave me an explosion of flavors that I can never explain. If you haven’t ever tried it or want to make it at home, this recipe is for you.
The dish has its roots in Punjab, a state in the northern region of India. Traditionally, dal makhni was cooked on slow firewood stoves, which allowed the lentils and beans to simmer for hours and absorb the flavors of the spices and herbs added to it.
The slow-cooking method gives the dal a creamy texture, which is further enhanced by the addition of butter or ghee, which gives it a rich and silky consistency.
Tips and Tricks
To make dal makhni, the black lentils and kidney beans are first soaked overnight, then cooked in a pressure cooker with water, salt, and some spices like bay leaf and cinnamon. The cooked dal is then mashed with a spoon or an immersion blender to create a smooth and creamy consistency.
In a separate pan, a tempering of spices such as cumin seeds, ginger, garlic, onions, and tomatoes is prepared, which is then added to the dal. This is then simmered for a few minutes, allowing the flavors to meld together.
The dish is traditionally garnished with some cream and coriander leaves and served hot with steamed rice, roti, or naan. It is a hearty and wholesome meal that is loved by people of all ages and is often served at weddings, parties, and other special occasions.
Dal Makhni is not just a delicious and comforting dish, but it is also highly nutritious. Lentils and beans are rich sources of protein, fiber, and essential vitamins and minerals. The addition of spices like cumin, turmeric, and coriander not only enhances the flavor but also has several health benefits.
In conclusion, Dal Makhni or Maa Ki Dal is a quintessentially Indian dish that is loved by millions around the world. Its rich, creamy texture and delicious flavor make it a comforting and wholesome meal that is perfect for any occasion.
Ingredients
To Soak:
- 1 cup black lentils (skinned urad dal)
- ¼ cup kidney beans (rajma)
- 2 tablespoon of chana dal (optional)
To Boil with Lentils:
- ¼ cup chopped onions, 1 chopped tomato, and a few cloves of garlic with 1 teaspoon of mustard oil
- 4 cups water
- Salt, to taste
Other Ingredients:
- 1 bay leaf
- 1 cinnamon stick
- 1 tablespoon ghee or butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon grated ginger
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- ½ cup cream
- 2 tablespoons chopped coriander leaves
Instructions
- Soak the black lentils and kidney beans in water overnight or for at least 6 hours. Drain the water and rinse the lentils and beans.
- In a pressure cooker, add the soaked lentils and beans, 4 cups of water, salt, bay leaf, cinnamon stick, and all the other ingredients listed under “to boil.” Cook for 5-6 whistles, or use the beans setting to cook until the lentils and beans are soft and tender.
- Remove the bay leaf and cinnamon stick from the cooked lentils and beans. Using a spoon or an immersion blender, mash the lentils and beans to create a smooth and creamy consistency.
- In a separate pan, heat the ghee or butter and oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the grated ginger, minced garlic, and finely chopped onion. Saute for a few minutes until the onions turn golden brown.
- Add the finely chopped tomatoes and cook until they become soft and mushy.
- Add the turmeric powder, red chili powder, and coriander powder to the tomato mixture. Mix well and cook for a minute.
- Add the mashed lentils and beans to the tomato mixture. Mix well and let it simmer for 10-15 minutes.
- Add the cream and mix well. Simmer for another 5 minutes.
- Garnish with chopped coriander leaves.
- Serve hot with steamed rice, roti, or naan.
Enjoy the delicious and nutritious Indian Dal Makhni or Maa Ki Dal!
📖 Recipe
Indian Dal Makhni or Maa Ki Dal Recipe
Ingredients
To Soak
- 1 cup black lentils, skinned urad dal
- ¼ cup kidney beans, rajma
- 2 tablespoon of chana dal, optional
To Boil with Lentils
- ¼ cup chopped onions, 1 chopped tomato, and a few cloves of garlic with 1 teaspoon of mustard oil
- 4 cups water
- Salt, to taste
Other Ingredients
- 1 bay leaf
- 1 cinnamon stick
- 1 tablespoon ghee or butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon grated ginger
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- ½ cup cream
- 2 tablespoons chopped coriander leaves
Instructions
- Soak the black lentils and kidney beans in water overnight or for at least 6 hours. Drain the water and rinse the lentils and beans.1 cup black lentils, ¼ cup kidney beans, 2 tablespoon of chana dal
- In a pressure cooker, add the soaked lentils and beans, 4 cups of water, salt, bay leaf, cinnamon stick, and all the other ingredients listed under “to boil.” Cook for 5-6 whistles, or use the beans setting to cook until the lentils and beans are soft and tender.4 cups water, Salt, 1 bay leaf, 1 cinnamon stick, ¼ cup chopped onions
- Remove the bay leaf and cinnamon stick from the cooked lentils and beans. Using a spoon or an immersion blender, mash the lentils and beans to create a smooth and creamy consistency.
- In a separate pan, heat the ghee or butter and oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.1 tablespoon ghee or butter, 1 teaspoon cumin seeds, 1 tablespoon oil
- Add the grated ginger, minced garlic, and finely chopped onion. Saute for a few minutes until the onions turn golden brown.1 tablespoon grated ginger, 4 garlic cloves, 1 onion
- Add the finely chopped tomatoes and cook until they become soft and mushy.2 tomatoes
- Add the turmeric powder, red chili powder, and coriander powder to the tomato mixture. Mix well and cook for a minute.1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder
- Add the mashed lentils and beans to the tomato mixture. Mix well and let it simmer for 10-15 minutes.
- Add the cream and mix well. Simmer for another 5 minutes.½ cup cream
- Garnish with chopped coriander leaves.2 tablespoons chopped coriander leaves
- Serve hot with steamed rice, roti, or naan.
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