MAH KI DAL (URAD/BLACK LENTILS)

MAH KI DAL (URAD/BLACK LENTILS)

Serves: 4
Time: 45-60 minutes


1 cup urad/black lentils (soaked overnight)

1/4 cup red kidney beans ( soaked overnight)

1/8 cup chana( split chickpeas) dal (soaked overnight)

1-2 tsp finely chopped ginger

2 tbs ghee

1 onion finely chopped

1/2 tsp cumin

1 tsp ginger paste

1 tsp garlic paste

1-2 green chillies

2 medium tomatoes (optional)

1/4 tsp turmeric

1/4 tsp cumin powder

enough water to cover the lentils ( can be adjusted according to the consistency you prefer)

fresh coriander chopped



Method




Heat the ghee in a pot, add the cumins. After few seconds add the onions. Cook the onions till lightly golden brown.

Add the ginger and garlic paste, fry till aromatic. Add in the tomatoes along with the other ingredients except for the water and the lentils.

Cook the tomato base till the ghee separates. Add the lentils, red kidney beans and chana dal. Fry it for few minutes then add the water. Add the chopped ginger and chillies. Close the lid leaving slightly ajar and let it cook till done.

If using the pressure cooker, first cook the lentils then add in the tomato base and cook it further , giving 2 to 3 whistles.

When cooked garnish with fresh coriander leaves.




TIP: Many people think that Mah ki dal and Dal makhani are the same dishes. But, they are not. Mah ki dal is just the normal way of preparing any North Indian lentils, where as in Dal makhani, buttery lentils ( cause of the texture) red kidney beans and chana dal are cooked along. During the process of cooking; cream, milk or butter is added. I prefer yoghurt. It gives a nice tang and  light rich taste. You can add red kidney beans or chana dal in normal mah ki dal recipe as I added.

Serve this dal with roti, naan or rice.