by Pallavi Purani

Mah ki Dal- Without cream

Mah ki dal is a mix whole urad dal [skin and all], rajma and chana dal. It is a lovely concoction which goes well with parathas or rice. It is of a thicker consistency and I love to take it right on the plate and dig in. Frankly I don’t find a difference between this and Amritsari dal. 🙂

This punjabi dal calls for cream/malai but I have found a hack which allows me to do away with the unnecessary heaviness.

The hack I am talking about it 2 day old refrigerated milk. I keep a cup of milk far away in the fridge so that it does not get used. It needs some planning ahead but it is worthwhile.

Print Recipe
Mah ki dal
Course side dish
Cuisine punjabi
Prep Time 7 minutes
Cook Time 1 minutes
Servings
portion
Ingredients
  • 1 cup urad dal Whole
  • 1/4 cup chana dal
  • 1/2 cup rajma -I used red one.
  • 1 onion big chopped
  • 2 tomatoes medium chopped
  • 1/2 tbsp ginger garlic chilly green paste
  • to taste Salt chilly and red powder
  • 1 two cup milk day old
  • 1 bay leaf
  • 3 - 4 cloves
  • 4 - 5 pepper corns
  • 2 tsps dhaniya powder
  • 2 pods cardamom whole
  • 2.5 cups water
  • 1 tsp turmeric powder
  • 1/2 tbsp ghee
  • 1 tsp cumin seeds /jeers
Course side dish
Cuisine punjabi
Prep Time 7 minutes
Cook Time 1 minutes
Servings
portion
Ingredients
  • 1 cup urad dal Whole
  • 1/4 cup chana dal
  • 1/2 cup rajma -I used red one.
  • 1 onion big chopped
  • 2 tomatoes medium chopped
  • 1/2 tbsp ginger garlic chilly green paste
  • to taste Salt chilly and red powder
  • 1 two cup milk day old
  • 1 bay leaf
  • 3 - 4 cloves
  • 4 - 5 pepper corns
  • 2 tsps dhaniya powder
  • 2 pods cardamom whole
  • 2.5 cups water
  • 1 tsp turmeric powder
  • 1/2 tbsp ghee
  • 1 tsp cumin seeds /jeers
Instructions
  1. Soak the dals over night. Boil them with the same water plus 2 cups of water. Add some salt and turmeric powder. Pressure cook it for 2 whistles on full flame and 15 minutes or until done. The chana dal will be almost mashed by now.
  2. While the dal is boiling, heat ghee in a kadhai. Add jeera, cloves, cardamom, bay leaves, whole red chillies and onion. Once the onion is pink, add the ginger-garlic-green chilly paste and cook it off.
  3. Add some salt, red chilly powder and dhaniya powder. Add the tomatoes and 1/2 cup water. Let it cook down on medium heat until tomatoes are completely mushed.
  4. Once the dals are cooked, add the dal to the masala. Mix well and keep cooking it on medium low flame. Adjust seasoning.
  5. After cooking for about 10 minutes or so, add the milk. I turn off the gas and add it. Mix well. Turn the gas on and let it bubble happily on a low heat for 15-17 minutes, stirring in between occasionally.
  6. Once it thickens, serve hot.


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