Maa ki dal recipe or kali dal recipe is a delicious Punjabi dal recipe with whole black gram. This sabut urad dal preparation is nutritious, wholesome and very delicious.
Serve with rice or roti for a comforting hearty meal. Here is how to make best kaali dal recipe with step by step photos at home.
Lentils or dal is the one staple food in India that is prepared in almost all homes. Be it north Indian dal fry, this maa ki dal or south Indian sambar, lentils are indispensable in Indian cuisine.
There are so many types of lentils curries made in every region depending upon the weather, availability etc.
This maa ki dal or kali dal is a close variant of Punjabi dal makhani and it is one of those everyday recipes often served with rice or roti.
This is a very delicious, hearty and satiating dish perfect for winters. This dal is so comforting and tastes so good with a touch of ghee.
It is super soft and creamy even though there is no cream added and tastes exotic.
About This Recipe
Maa ki daal literally means mother’s lentils in Punjabi. It is called so to imply how it is an everyday affair and also a very significant.
It is a figurative term to emphasis the place of this lentils in Punjabi cuisine. Whole black gram or sabut urad dal is known as maa ki dal or mah di dal or manh di dal or kali dal.
Though this dal is also made with whole black lentils like dal makhani, there are some differences between these two. Whole black lentils or black urad dal are very frequently cooked in Punjab in various combinations.
In this kaali dal recipe, soaked whole black gram is slow cooked in a slightly spiced onion tomato gravy in this recipe. The dal prepared is dark in color so known as kali dal too.
This is a very hearty, healthy and easy to make dal that goes very well with rice or rotis. If you want to make a very quick yet wholesome dish quickly do try this maa ki dal dal recipe that is
delicious and flavorful
quick and simple
Maa Ki Dal Ingredients
Whole black gram
Whole black gram known as sabut urad dal in Hindi or karuppu ulundhu in Tamil is the main ingredient of this recipe. You should soak the lentils in plenty of water overnight or at least 4 hours. Soaking the lentils is very important as it ensures proper cooking and thereby proper digestion.
The tomato puree is the base of this recipe. I have added few cashews but it is totally optional. You can make this recipe with canned tomatoes too, just drain and crush them before you add.
You need the usual spice powders like turmeric powder, coriander powder, cumin powder, garam masala, red chili powder in this recipe. We do not use any whole spices in this recipe so use good quality spice powders
Oil or Ghee
I have used oil in this recipe. If you like to use ghee or butter you can do so. Adding ghee or butter will increase the richness of this maa ki dal.
The other ingredients you need to make kali dal recipe are chopped onions, crushed ginger garlic and slit green chillies. If you want a richer finishing you can add fresh cream towards the end.
How To Make Maa Ki Dal Recipe
Pick, rinse and soak sabut urad dal or whole black gram in plenty of water overnight.
Add 3 large tomatoes, roughly chopped along with 6-7 cashews if using to a mixer jar. Make a smooth puree.
Mince 1 inch peeled ginger and 2 garlic cloves together and slit 2 green chillies. You can also use ginger garlic paste if you like.
Making Kaali dal
To make maa di dal heat 3 tablespoons oil or ghee in a pressure cooker base. Once the oil is hot temper with cumin seeds and a bay leaf. Add finely chopped onions and saute till they turn soft.
Next add minced ginger garlic and slit green chilies. Saute till the raw smell goes off.
Add pureed tomatoes and mix. Add the spice powders – 1 garam masala powder, 1 teaspoon red chilli powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric powder.
Now to the pressure cooker add the soaked and drained sabut urad dal or urad lentils.
Mix well and add required water and salt. Cover and pressure cook the dal for 30-40 minutes (Around 15-20 whistles)
Once the pressure settles check if the kali dal is creamy and completely cooked. Simmer for 5-6 minutes to adjust consistency. Add cilantro leaves and mix well. Serve maa di dal hot.
You can serve this kaali dal hot or warm or even pack in tiffin. The flavors deepen and tastes very good.
Health Benefits Of Black Lentils.
Whole urad dal or black lentils are a rich source of protein, B-vitamins and fiber. It is especially good for the bone health of growing girls.
It is a diuretic that helps in proper functioning of kidney and flushing out toxins.
These lentils also helps in strengthening nervous system and regulated blood pressure.
In Indian cuisine there are many recipes using urad dal like dal makhani, idli, dosa, vada, porridge.
Frequently Asked Questions
What Is The Difference Between Dal Makhani and Maa Di Dal?
Maa ki dal is a everyday dal recipe from Punjabi cuisine and very much from dal makhani. Though both dal makhani and kali dal are made with black gram there are certain differences.
Dal makhani is prepared with butter and garnished with fresh cream. Along with black gram we also use rajma or kidney beans in it.
Maa ki dal on the other hand is prepared only with sabut urad dal. Usually butter or ghee is not used in this recipe. Also the creaminess comes from slow cooking the urad dal and there is no cream added here.
Maa chole ki dal is one more preparation of spilt urad dal with chana dal or Bengal gram.
The basic recipe remains the same for these recipes but small changes in ingredients and technique makes them unique.
Can I Use whole spices instead of garam masala powder?
Yes if you don’t have garam masala you can easily use 1 bay leaf, 1/2 inch cinnamon stick, 2 cloves and 2 green cardamoms. Saute them along with cumin seeds.
How to store leftovers?
This Punjabi dal recipe tastes very good the next day as the flavors improve. You can keep the leftovers refrigerated for 2-3 days. Reheat gently and serve.
How to make maa ki dal in instant pot?
The recipe for making this dal in instant pot is the same as in pressure cooker. Saute onion tomatoes in spice powders in saute mode first. Then add the soaked and drained lentils, salt and close the IP. Cancel saute and press pressure cook or manual mode. Set time for 35 minutes. Once done, let pressure release naturally for 10 minutes.
Simmer again in saute mode if required to thicken the dal for another 5-10 minutes.
Tips For Making Best Kaali Dal
Soaking black lentils– Soak the lentils thoroughly and preferably overnight for easy cooking and proper digestion. Some recipes may call for just 40 minutes soaking but I always prefer to soak for at least 4 hours. Please soak well if you are making this dish for kids or elders especially.
Oil or butter- You can use butter in this Punjabi kali dal recipe if you want to make it richer and more flavorful.
Spice powders. You can vary the quantity of spice powders as per taste. Also you can adjust the consistency of kali dal by adding more or less water.
Scaling up– You can double or halve the recipe
More Dal Recipes
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Maa Ki Dal Recipe
1 CUP = 250 ml
- 1/2 cup Black lentils sabut urad dal
- 3 tomatoes large
- 10 cashews optional
- 3 tablespoons oil or ghee
- 2 onions medium, finely chopped
- 1 teaspoon ginger garlic paste minced ginger garlic
- 2 green chilies slit
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- water as needed
- salt as needed
- 2 tablespoons chopped cilantro leaves
- Pick, rinse and soak sabut urad dal or whole black gram in plenty of water overnight. Puree 3 large tomatoes with cashews if using.
- To make maa di dal heat 3 tablespoons oil or ghee in a pressure cooker base.
- Once the oil is hot temper with cumin leaves and a bay leaf.
- Add sliced onions and saute till they turn soft.
- Next add minced ginger garlic and slit green chilies. Saute till the raw smell goes off.
- Add pureed tomatoes and mix. Add all the spice powders and saute till tomatoes release fat from the sides.
- Now add the soaked and drained sabut urad dal. Mix well and add required water and salt. Cover and pressure cook for 30-40 minutes (Around 20-22 whistles)
- Once the pressure settles check if the kali dal is creamy and completely cooked. Simmer for 5-6 minutes to adjust consistency. Add cilantro leaves and mix well. Serve maa di dal hot.