Dogra Maa Ki Dal
Slow-cooked whole black urad dal tempered with ghee and garlic. Hearty Dogra winter staple cooked overnight.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- coriander powder — 1 tsp (ground)
- Garlic — 12 g (ground)
- Ghee — 30 g (whole)
- Ginger — 1 tsp (ground)
- onion — 1 piece (chopped)
- Tomato — 2 piece (chopped)
- salt (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Urad Dal — 300 g (whole)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Rinse the whole urad dal (maa ki dal) 3-4 times, then soak for 6-8 hours or overnight.
- Pressure-cook the soaked urad dal with turmeric powder and a little salt in enough water for 4-5 whistles until completely soft.
- Open the cooker, lightly mash the dal, and let it simmer uncovered on low flame for 45-60 minutes, stirring occasionally and topping up water as needed, until it turns thick and creamy.
- Meanwhile heat oil in a kadhai, add cumin seeds and let them splutter, then add finely chopped garlic and ginger and saute until golden and fragrant.
- Add chopped onion and saute until golden brown, then add chopped tomato, coriander powder and red chilli powder; cook until the tomato softens and oil separates.
- Pour this onion-tomato masala into the simmered urad dal, mix well and let it simmer for another 15-20 minutes on low flame.
- In a small tadka pan, heat the ghee until hot and pour it over the dal as a final tempering, just before serving.
- Adjust salt, garnish with chopped coriander leaves, and serve hot with steamed rice or roti.
Common questions
- How many calories in one plate of Dogra Maa Ki Dal?
- 248 kcal per plate.
- How much cooking time?
- 600 min — 480 min prep, 120 min cooking.