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 1½ Teaspoon salt or to your taste 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 Ingredients for Cumin seed Tadka: 1 Teaspoon Cumin seeds 1 Pinch of asafetida (Hing) 1 Tablespoon vegetable oil Ingredients for Hot Chili Tadka: 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) 
Tomatoes, Onions, Garlic, Green
Chilies & Ginger 
Crushed Peppers, Butter, Cumin
seeds & Hing (Asafetida) |
Direction for cooking Dal:
1. In a pressure cooker add Dal and wash, changing water several times until
the water appears clear and then soak it in 4 cups of water for at least half
hour.
1. In a pressure cooker add Dal and wash, changing water several times until
the water appears clear and then soak it in 4 cups of water for at least half
hour.
In a Pressure cooker add Dal
|
Wash Black Urad well
|
2. Wash and rinse soaked Black Urad.
Soak Urad Dal in water
|
Wash & rinse soaked Urad
|
3. Add 4 cups of water.
Soaked Black Urad
|
Add Water in soaked Urad
|
4. 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.
5. Close the lid of the pressure cooker, place the weight on the lid and cook on
medium high heat.
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.
5. Close the lid of the pressure cooker, place the weight on the lid and cook on
medium high heat.
Add Turmeric powder & Salt & mix
|
Close the pressure cooker
|
6. 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 require different time to
cook.
7. While dal is cooking prepare Onion and Cumin seed Tadka and keep them
aside. (see below for tadka directions)
8. 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 require different time to
cook.
7. While dal is cooking prepare Onion and Cumin seed Tadka and keep them
aside. (see below for tadka directions)
8. 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 cooker
|
Check if Dal become tender
|
9. With the spoon mash some Dal that will make the gravy thicker and blend well
with the water.
with the water.
With a Spoon mash some Dal
|
Dal is blended well
|
10. 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 well
|
11. 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
|
Black Urad Dal
|
12. If not serving the 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.
13. When ready to serve, 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.
13. When ready to serve, transfer Dal in a serving bowl and pour hot Chili Tadka
over the dal. (See below for chili tadka)
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.
5. 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.
5. 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, sauté them on medium high heat for 5 to 6 minutes or until
onions become light brown, while frequently stirring them.
2. Add chopped tomatoes, grated ginger and chopped green chilies and cook.
With the spatula try to mash the tomatoes so that they become soft quickly.
In about 5 to 6 minutes tomatoes will become soft and blend with onions.
Turn the stove off.
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.
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. Heat small frying pan, add 1 tablespoon vegetable oil, chopped onions and
minced garlic, sauté them on medium high heat for 5 to 6 minutes or until
onions become light brown, while frequently stirring them.
2. Add chopped tomatoes, grated ginger and chopped green chilies and cook.
With the spatula try to mash the tomatoes so that they become soft quickly.
In about 5 to 6 minutes tomatoes will become soft and blend with onions.
Turn the stove off.
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.
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.
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)
|
|
|
|
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
