A traditional Punjabi lentil dish made with a mix of lentils and spices, cooked to perfection with butter and cream.
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Wash and soak maa ki dal, rajma, and chana dal for 2 hours.
Add water, salt, asafoetida, cloves, and cinnamon stick to the soaked dal.
Pressure cook until 5 whistles.
Open the pressure cooker, add mustard oil and water if needed, and pressure cook again for 1 hour on low to medium heat.
Heat unsalted butter and desi ghee in a pan.
Add cumin seeds and chopped garlic, and sauté.
Add chopped onion and cook until translucent.
Add grated ginger and chopped green chilli, and cook for 4-5 minutes.
Add degi mirch, red chilli powder, coriander powder, and kitchen king masala, and cook for a minute.
Add chopped tomatoes and cook until the masala releases ghee.
Keep 1 tbsp of tadka separate for serving tempering.
Check the dal and mash slightly with a masher.
Add fresh curd and mix well.
Add the tadka to the dal and cook again for 10 minutes on low heat, stirring continuously.
Add coriander leaves and fresh cream before serving.
Serve with lacha paratha, naan, paratha, or rice for a complete meal.
How can I make Punjabi Maa di Dal vegan or dairy-free?
To make Punjabi Maa di Dal vegan or dairy-free, you can substitute the unsalted butter and fresh cream with coconut oil and coconut cream, respectively. Additionally, replace the fresh curd with a plant-based yogurt alternative. This will maintain the creamy texture while keeping the dish vegan-friendly.
What are some good side dishes to serve with Maa Makhani?
Punjabi Maa di Dal pairs wonderfully with various side dishes. You can serve it with steamed basmati rice, jeera rice, or naan. For a complete meal, consider adding a side of pickles, raita, or a fresh salad to balance the richness of the dal.
How should I store leftover Punjabi Maa di Dal?
To store leftover Punjabi Maa di Dal, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it for up to 3 months. Just make sure to reheat it thoroughly before serving.
Can I use different types of lentils for this Maa Makhani recipe?
Yes, you can use different types of lentils in this recipe. While maa ki dal, rajma, and chana dal are traditional, you can substitute them with other lentils like black lentils (urad dal) or green lentils. Just keep in mind that cooking times may vary, so adjust accordingly.
What is the cooking process for Punjabi Maa di Dal in a slow cooker?
To make Punjabi Maa di Dal in a slow cooker, first soak the lentils for at least 2 hours. Then, combine the soaked lentils with water, salt, spices, and aromatics in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Finish by adding the tadka and fresh cream just before serving for a rich flavor.
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