I love black urad dal. I have already posted a recipe for Dal Bukhara which uses black urad dal as its main ingredient. Maa Ki Dal is a Punjabi everyday dal made with black urad. There is no addition of butter or cream in this recipe. Traditionally, the creaminess of the dal comes in slow cooking the lentil for hours. I have tried recreating the creaminess by pressure cooking the dal for 30 minutes on a low flame. The dal should be fall apart tender and creamy at the end and that’s what makes this dal so delicious. This is a Zero Oil recipe. This is an OPOS – One Pot One Shot inspired recipe.
Soak half a cup of black urad for 5-6 hours or preferably over nite.
We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water to avoid burning the ingredients during cooking. Layer chopped onions in the cooker. Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.
Add in the soaked and drained urad dal. Add in one and a half cups of water. Add in the salt, turmeric powder, red chilli powder and asafoetida.
Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame. LOW FLAME!
After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally. Open the cooker and add in the coriander leaves and mix well.
Serve hot with chapati.
- Measurements Used – 1 cup = 250 ml, 1 teaspoon = 5 ml
- 1/2 cup Urad Dal
- 2 Onions, chopped
- 3 ripe tomatoes
- 1 inch piece of ginger
- 1 1/2 cups water
- 1 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1/4 teaspoon asafoetida (hing)
- 4 sprigs coriander leaves, chopped fine
- Soak half a cup of black urad for 5-6 hours or preferably over nite.
- We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water at the end to avoid burning the ingredients during cooking.
- Layer chopped onions in the cooker.
- Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.
- Add in the soaked and drained urad dal.
- Add in one and a half cups of water. Add in the salt, turmeric, red chilli powder and asafoetida.
- Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame.
- After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally.
- Open the cooker and add in the coriander leaves and mix well.
- Serve hot with chapati.
Notes
If using a 3 liter pressure cooker, add 1 1/2 cups of water If using a bigger cooker, add half a cup of water more to avoid burning at the bottom.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Punjabi
- Measurements Used – 1 cup = 250 ml, 1 teaspoon = 5 ml
- 1/2 cup Urad Dal
- 2 Onions, chopped
- 3 ripe tomatoes
- 1 inch piece of ginger
- 1 1/2 cups water
- 1 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1/4 teaspoon asafoetida (hing)
- 4 sprigs coriander leaves, chopped fine
- Soak half a cup of black urad for 5-6 hours or preferably over nite.
- We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water at the end to avoid burning the ingredients during cooking.
- Layer chopped onions in the cooker.
- Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.
- Add in the soaked and drained urad dal.
- Add in one and a half cups of water. Add in the salt, turmeric, red chilli powder and asafoetida.
- Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame.
- After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally.
- Open the cooker and add in the coriander leaves and mix well.
- Serve hot with chapati.
Notes
If using a 3 liter pressure cooker, add 1 1/2 cups of water If using a bigger cooker, add half a cup of water more to avoid burning at the bottom.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Punjabi
Find it online : https://www.kannammacooks.com/maa-ki-dal-recipe-black-urad-dal-recipe/
Seeralam is a very traditional tamil style recipe and there are a lot of variations found across Tamilnadu. While some recipes do not use rice, some vary on the type of lentils used. This is my aunt’s recipe and this is how we make at home. We use equal quantity of chana dal, toor dal, moong dal and rice for this recipe. Me and my son named this dish as lentil nuggets to make it interesting when he was young. The name has stuck with me till now. Its a really healthy recipe and very tasty. It makes for the perfect after school snack. Here is how to do Seeralam.
Soak 3 tablespoon each of moong dal, toor dal, chana dal and raw rice in water for a couple of hours.
Drain the water and use half a cup of the drained water to grind the dals and rice. Add in asafoetida (hing), salt and red chillies while grinding. Grind to a smooth paste.
Fill the idli plate moulds with the ground batter and steam for 15 minutes. You can also use muffin tins or ramekins if you do not have idli plates. After steaming, allow it to cool completely.
Once cooled, remove the cooked dal mixture from the mould and dice it into small pieces. Set aside.
Heat oil in a pan and add in the mustard seeds and the urad dal. Let the seeds splutter. Add in the finely chopped ginger, curry leaves, chopped green chillies and finely chopped onion. Saute for a couple of minutes till the onions are soft. Add in the diced dal-rice idlies and fry for a minute.
Add in the salt and toss well to coat. Finally, add in the fresh shredded coconut and toss well to coat. Remove from heat and serve hot!
Its a perfect evening snack!
For the lentil idlies
- 3 tablespoon toor dal
- 3 tablespoon moong dal
- 3 tablespoon chana dal
- 3 tablespoon raw rice
- 1/4 teaspoon asafoetida
- 1/4 teaspoon salt
- 2 dried red chillies
For tempering
- 2 teaspoon peanut oil
- 1/4 mustard seeds
- 1/2 teaspoon split white urad dal
- 1/2 inch piece ginger, finely chopped
- 2 green chillies, chopped
- 1 sprig curry leaves
- 1 onion, finely chopped
- 1/4 teaspoon salt
- 2 tablespoon fresh shredded coconut
- Soak 3 tablespoon each of moong dal, toor dal, chana dal and raw rice in water for a couple of hours.
- Drain the water and use half a cup of the drained water to grind the dals and rice. Add in asafoetida (hing), salt and red chillies while grinding. Grind to a smooth paste.
- Fill the idli plate moulds with the ground batter and steam for 15 minutes. After steaming, allow it to cool completely.
- Once cooled, remove the cooked dal mixture from the mould and dice it into small pieces. Set aside.
- Heat oil in a pan and add in the mustard seeds and the urad dal. Let the seeds splutter. Add in the finely chopped ginger, curry leaves, chopped green chillies and finely chopped onion. Saute for a couple of minutes till the onions are soft.
- Add in the diced dal-rice idlies and fry for a minute. Add in the salt and toss well to coat. Finally, add in the fresh shredded coconut and toss well to coat. Remove from heat and serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: Evening Snack
- Cuisine: Tamilnadu
