Maa Ki Dal /Kali Dal /Sabut Urad /Black Grams
Maa Ki Dal is referred to as “Black gram” and also known as Dal Makhani,
and Kali Dal. Dal Makhani is a combination of whole urad and Rajma (Red
kidney beans) and cooked on low flame on charcoal, for hours which gives
it flavor and rich creamy texture.
After cooking to enhance the flavor of Dal, Onion, Garlic, Tomato, Ginger and Green chili tadka and cream or butter are often added. Because of its creamy texture it is also known as Dal makhani and Makhan means butter. It is served with Tandoori Roti, chapatti or Nan. Dal Makhani is popular all over the world because of its richness in taste and nutrition.
and Kali Dal. Dal Makhani is a combination of whole urad and Rajma (Red
kidney beans) and cooked on low flame on charcoal, for hours which gives
it flavor and rich creamy texture.
After cooking to enhance the flavor of Dal, Onion, Garlic, Tomato, Ginger and Green chili tadka and cream or butter are often added. Because of its creamy texture it is also known as Dal makhani and Makhan means butter. It is served with Tandoori Roti, chapatti or Nan. Dal Makhani is popular all over the world because of its richness in taste and nutrition.
Ingredients for Dal:
1 Cup whole black urad dal (black grams)
½ Teaspoon turmeric powder
1 Teaspoon salt or to your taste
1 Teaspoon oil
4 Cups of water
Ingredients for Onion tadka:
1 Medium size onion – finely chopped
1 Teaspoon minced garlic (optional)
1 Medium size ripe Tomato- chopped
1 Medium green chili - chopped
1 Tablespoon fresh ginger grated or fine chopped
1 Tablespoon vegetable oil (Or Butter or Ghee)
Ingredients for Cumin seed Tadka:
1 Teaspoon Cumin seeds
1 Pinch of asafetida (Hing) (or to your taste)
1 Tablespoon vegetable oil (Butter or Ghee)
Ingredients for Hot Chili Tadka:
1/2 Teaspoon crushed red chilies or red chili powder
2 Tablespoons melted butter or Ghee
Serving for 4
Cooking measurement conversion
Measurement converter
1 Cup whole black urad dal (black grams)
½ Teaspoon turmeric powder
1 Teaspoon salt or to your taste
1 Teaspoon oil
4 Cups of water
Ingredients for Onion tadka:
1 Medium size onion – finely chopped
1 Teaspoon minced garlic (optional)
1 Medium size ripe Tomato- chopped
1 Medium green chili - chopped
1 Tablespoon fresh ginger grated or fine chopped
1 Tablespoon vegetable oil (Or Butter or Ghee)
Ingredients for Cumin seed Tadka:
1 Teaspoon Cumin seeds
1 Pinch of asafetida (Hing) (or to your taste)
1 Tablespoon vegetable oil (Butter or Ghee)
Ingredients for Hot Chili Tadka:
1/2 Teaspoon crushed red chilies or red chili powder
2 Tablespoons melted butter or Ghee
Serving for 4
Cooking measurement conversion
Measurement converter
Whole black urad dal
(Black grams)
Turmeric powder
Water
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Salt
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Oil
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Ingredients for Onion tadka:
Onion-chopped
Ginger-grated
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Garlic-minced
Green chili-chopped
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Tomato-chopped
Oil
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Ingredients for Cumin seed Tadka:
Cumin seeds
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Asafetida (Hing)
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Oil
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Ingredients for Hot Chili Tadka:
Red chili powder
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Butter or Ghee
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Direction for cooking Dal:
1. In a pressure cooker add Dal.
1. In a pressure cooker add Dal.
In a pessue cooker add Dal
2. Wash Dal changing water several times until the water appears clear and then
soak it in 4 cups of water for at least half hour.
soak it in 4 cups of water for at least half hour.
Wash Black Urad well
Add water in Dal and soak
Dal is soaked
3. Wash and rinse soaked Black Urad.
Wash and rinse - soaked Urad
Soaked Black Urad
4. Add 4 cups of water.
Add water in soaked Dal
5. Add Turmeric powder, Salt and 1 teaspoon of oil and mix. When Dal is boiling
it creates lot of foam and the foam comes out from Pressure cooker to prevent
that it is a good idea to add little oil.
it creates lot of foam and the foam comes out from Pressure cooker to prevent
that it is a good idea to add little oil.
Add Turmeric powder
Add salt
Mix Turmeric powder and salt well
Add oil
Mix oil
6. Close the lid of the pressure cooker, place the weight on the lid and cook on
medium high heat.
medium high heat.
Close the lid of pressure cooker
7. In about 8 to 10 minutes pressure cooker will start steaming, turn the heat
down to medium and cook for 10 to 12 minutes. Turn the stove off and wait
until steam goes down. Different brand of cooker requires different time to
cook.
8. While dal is cooking prepare Onion and Cumin seed Tadka and keep them
aside. (see below for tadka directions)
9. Once the steam of cooker goes down open the cooker, turn the stove on to
medium heat, with the cooking spoon mix dal well so there are no lumps and
cook.
down to medium and cook for 10 to 12 minutes. Turn the stove off and wait
until steam goes down. Different brand of cooker requires different time to
cook.
8. While dal is cooking prepare Onion and Cumin seed Tadka and keep them
aside. (see below for tadka directions)
9. Once the steam of cooker goes down open the cooker, turn the stove on to
medium heat, with the cooking spoon mix dal well so there are no lumps and
cook.
Open the pressure cooker
Mix Dal well
10. Check if Dal is cooked.
Check if Dal is cooked
11. With the spoon mash some Dal that will make the gravy thicker and blend
well with the water.
well with the water.
With a Spoon mash some Dal
Dal is blended well
12. Add onion and Tomato Tadka and mix and cook. If the Dal looks thick then
add some water and cook for 5 to 6 minutes or until Dal and Onion Masala
blend well.
add some water and cook for 5 to 6 minutes or until Dal and Onion Masala
blend well.
Add onion tadka
Mix onion tadka with Dal
Onion masala blend in the Dal
13. Add Cumin seed Tadka and mix and cook for a minute or until you have the
desired consistency. Turn the stove off.
desired consistency. Turn the stove off.
Add cumin seed tadka
Mix cumin seed tadka
Black Urad Dal is ready
14. If not serving Dal immediately and the Dal looks watery then do not cook
for too long to dry the water because Dal tends to get thick quickly. If the Dal
becomes thick then add some water and heat Dal.
15. When ready to serve, heat Dal and transfer Dal in a serving bowl and pour
hot Chili Tadka over the dal. (See below for chili tadka)
for too long to dry the water because Dal tends to get thick quickly. If the Dal
becomes thick then add some water and heat Dal.
15. When ready to serve, heat Dal and transfer Dal in a serving bowl and pour
hot Chili Tadka over the dal. (See below for chili tadka)
Whole Black Urad Dal
Tips:
1. Cook dal in pressure cooker other wise it takes too long to cook dal.
2. Urad dal generally takes long time to soak most of the time we do not prep
to make the dal and have much time to soak it, but do not get discourage it
just take little longer to cook dal, or use power soaking method.
3. For making Dal Makhani cook Dal with kidney beans and add ½ cup
of cream to the Dal. When ready to serve heat the Dal, in the end add cream,
heat for about 2 minutes, turn the heat off, make sure that you do not over
heat the cream, overheating spoil the cream, the cream change to ghee and
alter the taste of the Dal This is the reason why the cream is added at the end
when is ready to be served. Remove from the stove and transfer into serving
dish and pour hot chili Tadka over Dal.
4. If you wish you can skip Onion tadka or any other Tadka and alter Dal to your
taste.
1. Cook dal in pressure cooker other wise it takes too long to cook dal.
2. Urad dal generally takes long time to soak most of the time we do not prep
to make the dal and have much time to soak it, but do not get discourage it
just take little longer to cook dal, or use power soaking method.
3. For making Dal Makhani cook Dal with kidney beans and add ½ cup
of cream to the Dal. When ready to serve heat the Dal, in the end add cream,
heat for about 2 minutes, turn the heat off, make sure that you do not over
heat the cream, overheating spoil the cream, the cream change to ghee and
alter the taste of the Dal This is the reason why the cream is added at the end
when is ready to be served. Remove from the stove and transfer into serving
dish and pour hot chili Tadka over Dal.
4. If you wish you can skip Onion tadka or any other Tadka and alter Dal to your
taste.
Directions for onion tadka: (tadka)
1. Heat small frying pan, add 1 tablespoon vegetable oil, chopped onions and
minced garlic and sauté them on medium high heat for 5 to 6 minutes or until
onions become light brown, while frequently stirring them. (Instead of oil you
can use butter or Ghee)
1. Heat small frying pan, add 1 tablespoon vegetable oil, chopped onions and
minced garlic and sauté them on medium high heat for 5 to 6 minutes or until
onions become light brown, while frequently stirring them. (Instead of oil you
can use butter or Ghee)
In a pan add oil, onions & garlic
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Sauté onion and garlic
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2. Add chopped Tomatoes, chopped green chilies and grated ginger and cook.
Onions become light brown
|
Add chopped tomatoes
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Add green chilies & grated ginger
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Mix all the ingredients
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3. With the spatula try to mash the tomatoes so that they become soft quickly,
in 5 to 6 minutes tomatoes will become soft and blend with onions. Turn the
stove off.
in 5 to 6 minutes tomatoes will become soft and blend with onions. Turn the
stove off.
With spatula mash Tomatoes
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Onion tadka is ready
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Directions for cumin seed tadka: (tadka)
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida
and fry them for 2 to 3 minutes on medium heat or until cumin seeds become
brown.
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida
and fry them for 2 to 3 minutes on medium heat or until cumin seeds become
brown.
In a pan add oil
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Add cumin seeds
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Add Hing (asafetida )
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Cumin seeds are fried
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Direction for hot chili tadka: (Hot oil) (tadka)
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.
Add ghee or Butter in the pan
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Add chili powder
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Black urad dal and rice khichdi Rajma(Red kidney beans)
Mahrani dal White urad dal & chana dal mix
Split black urad dal Toor dal (Arhar dal or masala tadka dal)
White Urad Dal Masoor dal (Malka dal)
Chappati (Pulkha or roti) Lachha roti (Spiral layered roti)
Paratdar roti Boiled white rice
(Layered roti)
Black urad dal and rice khichdi Rajma(Red kidney beans)
Mahrani dal White urad dal & chana dal mix
Split black urad dal Toor dal (Arhar dal or masala tadka dal)
White Urad Dal Masoor dal (Malka dal)
Chappati (Pulkha or roti) Lachha roti (Spiral layered roti)
Paratdar roti Boiled white rice
(Layered roti)
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