Punjabi Maa di Dal (Maa Makhani)

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.

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.

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.

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.

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.