Maa ki daal translates quite literally to the dal your mother would make! It is hearty, comforting and healthy! It is similar to dal makhani due to the black urad lentils and creamy in consistency, but has no cream and very little butter. It also mixes chana dal (Bengal gram lentils) in with kala urad (black gram). It is lighter, and healthier, but still as hearty!
It is a traditional punjabi recipe that my mom got from a friend of hers, Niru aunty. Niru aunty, if you’re reading this, you have no idea how happy this recipe has made me! I usually make it when I want to treat myself, but it can be made any day of the week!
I have made some modifications by using the instant pot, but I will provide instructions at the end if you don’t have an instant pot. This recipe is supposed to serve 4 but it was so addictingly delicious that I kept going back for more!
Is it vegan?
I have tested this recipe with both ghee and vegan butter and both are equally delicious! I am confident you do not need cream for this recipe to feel rich and creamy and delicious.
Maa ki Daal (Instant Pot)
Ingredients
- 1/2 cup black split gram lentils (kala urad)
- 1/2 cup Bengal gram lentils (chana dal)
- 1 inch numb ginger grated
- 3-4 Indian or Thai green chilies
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder or cayenne powder
- 1 tsp coriander powder (dhaniya)
- 2-3 tbsp pure ghee or vegan butter
- 2-3 tbsp fresh cilantro chopped
- 1 tsp cumin seeds
Instructions
- Mix the two lentils and soak overnight. 8 hours is preferable to reduce cooking time, but if you only have an hour, adjust cooking time.
- Turn instant pot on to saute setting and add 1 tbsp ghee or vegan butter.
- Add 1 tsp cumin seeds and allow them to sputter.
- Once the cumin sputters, add onions and saute until translucent
- Add ginger and green chilies and stir.
- Add the spices: turmeric,coriander and red chili
- Add the tomatoes and saute until the tomatoes soften.
- Add the drained lentils and enough water to cover the mixture by 1 inch.
- Add 1 tsp salt and cover. Pressure cook on manual for 30 minutes. Quick release.
- Once the steam is released, open the lid to check the consistency. Add water if needed. Simmer for 10 minutes on the saute setting. This helps bring all the flavors together and make a rich creamy dal. You’ll know it’s done when the dal is creamy and rich.
- Optionally, add 1 tbsp ghee or vegan butter and garnish with cilantro.
- Serve with rice!
Notes
If you do not have an instant pot:
If you do not have an instant pot, cook the lentils first with some salt. In a pressure cooker it should take around 20 minutes. Then in a separate skillet or kadhai, prepare the masala with tomatoes, onions, ginger and spices. Mix the dals in with the mixture and simmer for 10 minutes.
But also, get an instant pot! It makes cleanup easy and cooks evenly without burning!
