Black maa ki dal is also known as kali dal is made with whole urad lentils or black gram. This is a warm, comforting lentil dish that is very popular and quite easy to make.
It is slow cooked and full of rich, creamy flavour without actually adding cream. It is a simpler and homier version of the popular dal makhani that is very rich and high calorie. Make a large batch and savour with rotis or rice for a tasty meal.
Don’t be daunted by the ingredients. Once you have them at hand, the recipe is really very easy.
If you enjoy comforting Indian dals, you might also like dal tadka, Dal palak, sabut masoor dal, Kulith dal and chana masala.
Ingredients
Whole Black Urad Dal: This is the star of the dish. Soak it overnight or for at least 6–8 hours to help it cook faster and turn soft.
Onion, Ginger and Garlic and Tomatoes: This provides the base of flavour for the dal. I keep it simple, letting the dal shine.
Spices: I use red chilli powder, pepper, garam masala, kasuri methi (dried fenugreek leaves), heeng (asafoetida) and cumin seeds to flavour the dal.
Ghee and Oil: Ghee gives it that classic flavour. But for a dairy free version, use oil. I also use a bit of mustard oil for a sharp flavour. Can be skipped.
Butter or Cream: Totally optional. I don’t use any. But feel free to add a little on top when serving.
Garnish: I use cilantro leaves for garnishing.
Instructions
Rinse and soak the whole black urad dal for at least 6 - 8 hours or overnight. In a pressure cooker add the soaked dal along with about 3 to 3½ cups of water and salt. I also add crushed pepper and heeng to the dal and 1 tsp. mustard oil for a sharp taste. You can skip the mustard oil or use ghee in its place. Also add half chopped onion, 1 tsp. each minced ginger and garlic and chopped tomatoes.
Pressure cook for 6 - 7 whistles on medium heat or until the dal is soft and mashable. Let the pressure release naturally and open the cooker. Add a little water if needed and put the dal back on heat.
To season the dal or for its tadka, take 1 tbsp. of ghee in a pan and heat it. Add in cumin seeds and allow them to sputter.
Add in ½ chopped onion and ½ tsp. Chopped garlic and let it cook for about 2 minutes or till it turns pink. Now add in 2 tsp. Kashmiri red chilli powder, 1 tsp. Garam masala and 1 tsp. crushed kasuri methi. Mix the tadka well and turn off the flame.
Tip in the tadka to the simmering dal. Mix well and simmer for 5 minutes more. Then using a potato masher or the back of a ladle, crush some dal. You will notice that it becomes thick and creamy. You can add some water if it gets too thick.
Taste and add more salt, if needed. Garnish with chopped cilantro and serve piping hot. You can add a small blob of butter, if you so prefer. Your kali dal is ready to serve. It is delicious.
Expert Tips
1. Soaking the dal is important for a creamy texture and quicker cooking time.
2. Use a pressure cooker or Instant pot for cooking the dal. It will take too long if you try to cook it in a pan.
3. Simmering the dal after it has cooked helps give it a creamy texture.
4. Leftovers taste even better the next day. Just reheat gently with a splash of water.
📖 Recipe Card
Kali Dal | Punjabi Maa ki Daal
Equipment
Ingredients
- 1 cup whole black urad dal black gram
- 1 onion
- 2 tomatoes
- 1 tsp. ginger minced
- 2 tsp. garlic minced
- ½ tsp. cumin seeds
- 2 tsp. red chilli powder
- 1 tsp. garam masala
- 1 tsp. pepper
- ¼ tsp. heeng asafoetida
- 1 tsp. kasuri methi
- 1 tbsp. ghee
- 1 tsp. mustard oil
- Salt to taste
- Water as needed
- Cilantro for garnish
- A dollop of butter or cream optional
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Instructions
- Rinse and soak the whole black urad dal for at least 6 - 8 hours or overnight. In a pressure cooker add the soaked dal along with about 3 to 3½ cups of water and salt. I also add crushed pepper and heeng to the dal and 1 tsp. mustard oil for a sharp taste. You can skip the mustard oil or use ghee in its place. Also add half chopped onion, 1 tsp. each minced ginger and garlic and 2 chopped tomatoes.
- Pressure cook for 6 - 7 whistles on medium heat or until the dal is soft and mashable. Takes about 15-20 minutes. Allow the pressure to release naturally. Then open the cooker. Your dal should be cooked. Add a little water if needed and put it back on stove.
- To season the dal or for its tadka, take 1 tbsp. of ghee in a pan and heat it. Add in cumin seeds and allow them to sputter. Add in ½ chopped onion and ½ tsp. Chopped garlic and let it cook for about 2 minutes or till it turns pink.
- Now add in 2 tsp. Kashmiri red chilli powder, 1 tsp. Garam masala and 1 tsp. Crushed kasuri methi. Mix the tadka well and turn off the flame.
- Tip in the tadka to the simmering dal. Mix well and simmer for 5 minutes more. Also using a potato masher or the back of a ladle, crush some dal. You will notice that it becomes thick and creamy. You can add some water if it gets too thick.
- Taste and add more salt, if needed. Garnish with chopped cilantro and serve piping hot. You can add a small blob of butter, if you so prefer. Your kali dal is ready to serve. It is delicious.
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