A Punjabi classic that knows no boundaries…each household has their own special take on it! On a cold winter day… A simmering pot of Maa ki Dal along with some Rustic Missi Roti is a heartwarming treat! You can cook this dal on stove top or if you want the dhaba style rendition….try the clay pot / slow cooker method!
Cooking Maa ki dal in a clay pot, imparts a unique earthy flavor to it…you will love the saundhi mitti ki khushboo! 🙂
Detailed recipe for stove top, slow cooker and clay pot cooking follows….
Stove top method:
Courtesy Ammu Chachi
Wash and drain. 2/3 cup Sabut udad dal, 1/3 cup Chana dal and 2tbsp rajmah (optional). Pressure cook with 4 times the water, 3-4 whole green chillies, 1 tsp methi dana, salt and 1/2 tsp haldi. After first whistle reduce heat to low and cook for another 30 minutes. Then switch off heat. When cool, open cooker. Add tadka made by sautéing finely chopped ginger, garlic, onion and tomatoes. Also add 3/4 cup milk (optional). Simmer on low flame for about 20 minutes. Give chaunk of heeng, jeera, lal mirch. Add a final pinch of garam masala. Garnish with thinly sliced ginger…. Serve hot with Missi Roti.
PS: you might need to add more water depending on how thick or thin you like your dal.
Clay Pot/Slow cooker method:
Wash and drain. 2/3 cup Sabut udad dal, 1/3 cup Chana dal and 2tbsp rajmah (optional). Pressure cook with 4 times the water, 3-4 green chillies, 1 tsp methi dana, salt and 1/2 tsp haldi. After two whistles switch off heat. Cool and let soak for 4 hours. Now transfer contents to the either the slow cooker or the clay cooking pot (as the case maybe). Add finely chopped ginger, garlic, onions, tomatoes.
For the slow cooker, let dal simmer for 2 1/2 – 3 hours.
For clay pot, place in a cold oven and switch it on at 350F. Slow cook in the oven for 2 1/2 – 3 hours.
Last half hour of cooking add 3/4 cup milk to the mix if you like. Just before serving add chaunk of heeng, jeera, lal mirch. Add a final pinch of garam masala. Garnish with thinly sliced ginger…. Serve hot with Missi roti.
PS: You might need to add more water depending on how thick or thin you like your dal.
You can use the clay pot on your cooking stove too….electric or gas, provided you keep the heat low to medium and use it along with a heat diffuser placed in between the stove and the clay pot!
Other related recipes…
Missi Roti
