by Pallavi Purani

Maah Di Dal/Dal Makhni

This is the King of all Dals. [Not queen because it is very robust and flavorful] Black lentils mixed with a little red kidney beans and gram dal is a match made is heaven.

Whenever I make this one, I hardly get time to click a decent picture of it. 🙂

Week- 2.

Theme- Traditional.

Dish for Day – Maah Di dal.

Origin- India-Pakistan.

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

You shall need [Feeds 4.

Print Recipe
Maah Di Dal/Dal Makhni
This is the King of all Dals. [Not queen because it is very robust and flavorful] Black lentils mixed with a little red kidney beans and gram dal is a match made is heaven.
Course side dish
Prep Time 1440 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Urad lentil Aakhi or Black . .
  • 1/2 cup Rajma kidney beans or . ..
  • 1/4 gram Chana dal lentil or split . cup .
  • 2 onions . Medium size .
  • 3 tomatoes .. Medium size .
  • 3 tbsps yogurt thick . .
  • 2 green chillies . .
  • 1 tbsp ginger garlic paste . .
  • 2 tbsps Ghee . .
  • 1 tbsp Jeera . .
  • 3... big pods cardamom .
  • 1 cinnamon .. Stick .
  • to taste Salt chilly . and red powder
Course side dish
Prep Time 1440 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Urad lentil Aakhi or Black . .
  • 1/2 cup Rajma kidney beans or . ..
  • 1/4 gram Chana dal lentil or split . cup .
  • 2 onions . Medium size .
  • 3 tomatoes .. Medium size .
  • 3 tbsps yogurt thick . .
  • 2 green chillies . .
  • 1 tbsp ginger garlic paste . .
  • 2 tbsps Ghee . .
  • 1 tbsp Jeera . .
  • 3... big pods cardamom .
  • 1 cinnamon .. Stick .
  • to taste Salt chilly . and red powder
Instructions
  1. Rinse and soak the lentils over night in a big bowl with 3 times the water.
  2. In the morning, wash the lentils in a clean mesh and pressure cook with 4 cups water, some salt for 4 whistles on full flame and 5 on a medium flame.
  3. Puree the green chillies, ginger-garlic paste, tomatoes, onions and yogurt.
  4. In  a pan, heat the ghee and let the jeera splutter.
  5. Add the cinnamon and cardamom pods.
  6. Add the tomato onion puree and add the red chilly powder and salt.
  7. Cook until the masala is done.
  8. To this, add the boiled dal and stir well.
  9. Add the butter once it comes to the boil.
  10. Cook on an open fire fir about 30 min.
  11. Add water if it thickens a lot.
  12. Just before finishing, add the fresh cream and serve with fluffy rice and parathas.


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