Recipe Link : https://www.tarladalal.com/Maa....-Ki-Dal-Pressure-Coo

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Maa Ki Dal

Maa ki dal, flavoured with tangy tomatoes, curds and cream-it’s a rich feeling you can enjoy once in a while. Ensure that the beans and dal are soaked well overnight.
Traditionally this dal is simmered all night long to get the unique flavour however this jiffy version is equally tasty!
This dal tastes best with Parathas or Butter Naan or jeera rice.

Preparation Time: 15 minutes.
Cooking Time: 32 minutes.
Serves 5.
Soaking time: 8 hours.

¾ cup whole urad (whole black lentil), soaked overnight and drained
2 tbsp rajma (kidney beans), soaked overnight and drained
1 tbsp oil
2 tbsp butter
1 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamom (elaichi)
2 green chillies, slit
½ cup finely chopped onions
½ tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
1½ cups fresh tomato pulp
½ tsp garam masala
Salt to taste
½ cup fresh cream

For serving
Parathas
Butter naan
Jeera rice

1. Heat the oil and butter in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté on a medium flame for 2 minutes.
3. Add the chilli powder, turmeric powder and tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles.
5. Allow the steam to escape before opening the lid.
6. Add the fresh cream, mix well and mash it lightly.
7. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
8. Serve hot with parathas or butter naan or jeera rice.