Mah Rajma di Dal

What is Mah di Dal?

Mah di dal is whole black gram used extensively in Punjabi cooking to make Dal makhani, Mah chole and many other variations.

Basically ‘Ma’ means mother so it is also supposed to be known as mom’s da. Out of all these mah rajma is the most popular and delicious recipe.

Every family has its own version of dal and the one I am sharing is our family’s recipe. It’s very easy to make and taste just WOW with some hot chapatis and or rice.

Basic Ingredients For Mah Rajma di Dal

The basic ingredients to make mah rajma di dal are listed below.

• Firstly, whole black gram/sabut urad dal- Pick your lentils and wash thoroughly before using.
• Kidney beans-Kidney beans add texture and flavor into the dish, I prefer using small red kidney beans.
• Tomato-Use ripe Roma tomatoes for delicious flavors.
• Garlic-It gives a unique flavor in the dish when cooked in ghee.
• Ginger-To help digests the dish.
• Asafetida-Hing adds the strong intense flavors and taste in the dal.
• Spices- The basic four Punjabi spices turmeric, coriander, garam masala, and red chili powder are used.
• Salt-Add as per your tatste.
• Dried fenugreek leaves- The dried fenugreek leaves add a nice aroma to the dish.
• Coriander leaves- Adds refreshing flavors and taste in the dal.
• Ghee- I prefer using ghee in the dal but to make vegan you may replace it with oil.

How to make Mah rajma di dal?

The basic step is to boil the dals along with a dash of salt, turmeric, ginger, and garlic. After that, the next step is to make the tadka.

Sauteing the ginger garlic, cumin in ghee and then cooking of tomatoes along with spices until ghee separates from the sides of the pan.

Finally, add this tadka on the cooked dal, simmer until your desired consistency and serve just after garnishing with coriander leaves.

Serving Suggestions

Serve this spicy and tasty dal with ghee smeared chapati and or boiled rice. The dal tastes way tastier on the next day, so make sure to save some in the fridge and relish the day after.

Looking for more such rajma recipes to get some ideas for your lunch or dinner? Do not miss my Dal Makhani and Kashmiri Rajma and the best one’s Rajma Kebab.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Mah Rajma Dal

Sapana Behl

Mah rajma dal is kidney beans and black gram lentil cooked togtehr with garlic and tomatoes, until it becoms thick and creamy and served amazingly delicious with ghee smeared hot rotis.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian, North Indian

Servings 4 People

Ingredients

  

1x2x3x

• 2 cup urad dal /whole black gram
• 1/2 cup kidney beans/Rajma
• 4-5 garlic cloves chopped
• 2 ” ginger chopped
• 3 green chilies chopped
• 2 to matoes chopped
• 2 teaspoon dried fenugreek leaves
• a pinch asafetida
• 2 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 2 teaspoon Kashmiri chilli powder
• Salt to taste
• 2 teaspoon garam masala powder
• 1/4 cup coriander leaves chopped
• 1/4 cup clarified butter/ghee

Instructions

 

• Wash both pulses together and boil in one cup of water in a pressure cooker.
• As the water starts boiling add 4 cups more water, a pinch of salt, a pinch of crushed ginger, a pinch of crushed garlic and close the lid.Pressure cook for 5 whistles.
• Heat ghee in a pan and add asafetida, fenugreek leaves, cumin seeds, garlic and ginger one by one(after sautéing each for 1 minute).
• Now add all spices and salt except for our garam masala and add chopped tomato and green chilly.
• Stir frequently till all spices and aromatics mix together and ghee comes out.
• Transfer this tempering over boiled dal and stir on low flame for 15 minutes.
• Garnish with chopped coriander,garam masala, and butter.
• Ready to eat with naan, rice, and roti.

Notes

1. If your dal is not ready you can go for 2 more whistles along with tempering.
2. To make it vegan simply skip ghee and use oil instead.
3. Adjust the consistency of your dal by using more or less water. But it tends to get thicker on its own after some time.
4. You may also soak the kidney beans and dal overnight and then cook for 4-5 whistles.

Keyword Ma di dal, Mah Rajma, Punjabi dal

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

My theme for this week’s blogging marathon is One Ingredient Three Dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113.

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Mah Rajma and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl