Maa aur Choliya di Daal (Dal Makhni)

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Daal Makhani (Maa aur Choliya ki daal) is a lentil preparation which originated in the Punjab province of per-partition India and was popularized in mainland India by the migrant Punjabis. It was introduced to northern Indians by entrepreneurial Punjabis via their iconic restaurants.
It is made from Maa ki Daal or Whole Black Gram/Sabut Urab Daal and Choliyo ki daal or Chana Dal (Split Bengal Gram) that's why the name Maa Choliyo ki Daal. Dal Makhni is another name for this dish as Makhan or white butter is added i some variants of he dish.


Ingredients:
This recipe serves 4 persons and ingredients are listed accordingly.
  1. Whole Black Gram(Sabut Urad Daal) - 50gms
  2. Split Bengal Gram(Chana Daal) - 25gms
  3. Kidney Beans (Rajma) - 50gms
  4. Garlic - 10 cloves
  5. Ginger - 10gms
  6. Tomatoes - 2 pieces
  7. Onions - 3 pieces
  8. Cumin seeds - 5 gms
  9. Cloves - 5 pieces
  10. Cinnamon - 1 inch stick
  11. Star Anise - 1 piece
  12. Red Chilli Powder - 10gms
  13. Turmeric Powder - 10gms
  14. Green Chilies - 2 pieces
  15. Asafoetida- 1 pinch
  16. Curd - 50gms
  17. Salt - to taste
  18. Garam Masala - 5gms
Procedure:
 
  • The procedure actually starts a night before the day you actually want to make the dish.
  • We have to soak the Urad daal, Rajma & Chana Daal overnight for at least 8 hours.
 
  • When the lentils and rajma are soaked properly, strain them and put them in a pressure cooker.
  • Now chop the ginger and garlic into thin slices or small bits and add them to pressure cooker.
  • We also add whole spices including Star Anise, Cinnamon & Cloves to the cooker.
  • Lastly we add half of the red chili powder, half of the turmeric powder, salt, largely copped green chilies and then pressure cook for at least 15-20 mins at medium flame or at 150degs on an induction stove.
  • You can also add a spoon of ghee to the cooker.
  • While the lentils and Rajma are cooking, we then have to chop the tomotoes and onions very finely.
  • In a fry pan, take table spoons of ghee, and to ghee add remaining red chili powder and turmeric powder, cumin and asafoetida.
  • Saute the spices till aroma comes out.
  • Now add the chopped tomatoes and onions and cook till the mixtures becomes a homogeneous paste and then keep aside.
  •  When the pressure cooker is done, strains the lentils and add them to the onion and tomato masala we made earlier.
  • To this add the remaining water water from the pressure cooker to preserve the nutrients. Now add beaten curd and the garam masala.
  • Now cook for at least 10 mins on low flame and you sumptuous Maa Choliya di Daal is ready.
  • Serve with Rice or Naan.
 
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