Maa-Ki-Daal

Daals are always a favourite in my home and Maa-ki-Daal is one of them.

Maa-ki-Daal is a classic Punjabi Daal made from Black gram / Whole Urad Daal.

This Daal is cooked for a long time till it gets a mushy texture. In olden days this daal was slow cooked in an open vessel for a long time till it got the creamy texture. Well nowadays we have many speedier cooking options. I have used a pressure cooker for my quick cooking and then again kept it simmering in a cast iron pan – to give it the smoky flavour. Well the last part of simmering again in cast iron pan was my hubby’s idea 🙂

You can either first cook the daal in a pressure cooker and then give tadka in another pan or like I have done , cook it all in one pot – Pressure Cooker.

Here’s the recipe of Maa-ki-Daal from my kitchen..

Recipe

Ingredients Used?
(Serves 4)

3/4 cup whole urad daal soaked in water for 2 hrs

1/2 cup finely chopped onions

1 tomato grated

1 inch ginger diced

4 green cardamom

2 black cardamom

1 inch stick cinnamom stick

4 cloves

1 tsp cumin seeds

1/4 tsp saha jeera

1 pinch asafoetida (hing)

1 tbsp coriander powder

1 tbsp oil
1 tsp ghee
1 tsp turmeric powder

salt and red chilly powder as per taste

How I Prepared It?

Heat oil in the pressure cooker. Add hing, and all the dry spices – cumin seeds, saha jeera, cardamom’s, cinnamom, cloves , ginger and then onions . Stir fry it all till the onions have caramelised well . Add tomato and saute til oil seperates then add a pinch of sugar to it. Add turmeric, red chilly powder and corinader powder. And I also added some chopped coriander stems . Just mix it and finally add daal , salt as per taste. Add ghee mix for some time and add 4 cups water. Bring it all to boil .
Then cover and pressure cook it. Which I do it like – After putting the whistle on , I allow the pressure to build up on a high flame . After that I dont allow to it to whistle by simply lowering the flame and just let it all be cooked under this pressure for half an hour.
Once the daal is cooked, turn off the heat, let it settle and then open the pressure cooker.
Then I heated the cast iron pan( which ideally my husband did) and poured the daal in it and cooked it further till I got a creamy texture.
Thats it !
Enjoy your daal.

Akansha

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