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Daal - Punjab, North India




Source of Recipe


Shell


Recipe Introduction


Black lentils are combined with red kidney beans to make the famous Punjabi maa ki daal or kali daal. Maa ki daal, a dark, rich dish which is served with plain rice is a must on all festive occasions. Visit any Punjabi home on a special day and this hearty dal is sure to be on the table.


List of Ingredients




1/2 cup urad daal,(whole, unhulled)
1/2 cup rajma daal, (whole, unhulled)
a piece of fresh ginger
2 cloves garlic
5 tbsp. soy yogurt
1/4 tsp. chili powder
1 3/4 tsp. salt
1/4 tsp. pepper

Bagaar:
3 tbsp. vegetable oil
1 medium onion, sliced
1/2 inch cube grated ginger
pinch of hing (asafoetida)
1/2 tsp. jeera/cumin seed
2 red dried chillies

Recipe



Cook daals with ginger and garlic with 5 cups of water for 4 1/2 hours, or pressure cook as a faster option. Mash daals coarsely when cooked, and add soy yoghurt. Add salt, pepper and chili powder. Heat oil, add cumin. Brown onions and ginger. Add asafoetida, and chillies. Add beans. Serve with rice, and browned onions on top.