Maa Ki Dal

One of my favourite dal, a must have Indian recipe and a favourite dal to go with rice or a hot naan.  This is a perfect winter warmer and a family favourite, what makes it so special is the ease with which you can make it and you can never go wrong with it. The only key for this recipe is to 'let it simmer', it does take a while to cook and to get to the desired texture but its so worth the wait.

My recipe for the dal has a bit of variation as compared to the traditional dal recipes and it sure helps the dal to give its creamy and rich flavour.


Serves 6

Ingredients

* Black Urad Dal (whole) - 1 and 1/2 cup
* Chana Dal - 3/4th cup
* Kidney Beans - 1/2 cup
* White Butter - 50 gms
* Tomato Puree - 1 cup
* Ginger Garlic Paste - 1 tsp
* Red Chilli Powder - 2 tsp
* Garam Masala - 1 tbsp
* Salt - As per taste
* Asofoetida - 1 pinch
* Oil - 2 tbsp
* Cream - 100ml (Optional)

Recipe

Thoroughly wash black urad dal and then soak it for 3-4 hours 
Boil the chana dal, kidney beans and urad dal or pressure cook the dal along with a pinch of asofoetida.
till the dal becomes soft. You would need to boil it for 2-2 and 1/2 hours for the dal to become a mushy mash, if you are pressure cooking 8 whistles on max heat and about 6-7 whistles on simmer.
In a cooking pot add the oil and ginger garlic paste fry it for 20 seconds and add the puree till the oil starts to leave from the sides. Add red chilli powder and garam masala to the  mix.
Pour the cooked dal in the spicy pot, add salt as per taste, butter and slow cook it till the mixture resembles the picture :). (I slow cook it for another 30-45 minutes)
Just before switching off the fire dunk in the cream and mix it randomly to tantalise your appetite further.

Happy Cooking !!