Ma ki dal is the quintessential dal recipe from Punjab, India. It has a lot of variation like any other recipe but this is probably the most common one.

Ingredients

Optional Masala Ingredients

Method

1. Pick all dals to make sure there is no dirt or stone in it. Wash it a few times and soak it overnight.



2. Before cooking, rub dal between your palms and wash it a few times. It will start to turn a little bit green.
3. Peel and grate ginger finely. Chop the green chillies.
4. Pour all dals in pressure cooker with 6 cups of water and turn on the heat. Add half the ginger, half the green chillies, salt and 1 tbsp of ghee and let it cook.



5. Once the cooker whistles, reduce the heat and cook for 15 minutes.
6. While dal is cooking, make tadka. Heat the remaining ghee in a frying pan. Add haldi, red chili powder, deghi mirch, dhaniya powder, hing and fry till fragrant. Add pureed tomatoes, remaining ginger, remaining green chillies, and fry till the tomatoes are fully cooked. Tadka is ready.



7. Once the steam of the pressure cooker dies back, open it up and cook dal on low heat for about an hour. You want a creamy texture in dal. Keep stirring every few minutes otherwise it may stick to the bottom. Towards the end, mash it with potato masher a bit to make it creamy.
8. Once dal is creamy, add tomato tadka and cook on low heat for another 10 minutes.



9. Add butter, let it melt and turn off the heat. Amritsari Ma Ki Dal is ready. Garnish with coriander leaves and serve it hot with Roti or Rice.

Summary

Recipe Name

Amritsari Ma Ki Dal

Author Name

Ruchi Garg

Published On

2011-11-20

Total Time

3H

Average Rating

5 Based on 2 Review(s)