Maah ki dal means whole black gram or urad ki dal. Maah rajma is favorite dal of Punjabi households. When urad dal is cooked alone with fresh cream and butter it is called as dal makhni. Maah rajma was cooked on every sunday at my mother’s place. Mah ki dal tastes superb with tandoori roti.
Whole black gram or sabut urad:1 cup
Rajma or kidney beans: 1/2 cup
Cumin or jeera powder:1/2tsp
Red chili powder :1 tsp
Haldi powder: 1/2 tsp
Garam masala:1 tsp
Onion :1 medium sized (chopped)
Ginger paste:1 tsp+chopped ginger 1tsp
Garlic :6-7 cloves
Green chilies (finely chopped): 1
Coriander leaves(for garnishing)
Ghee or oil:3 tbsp
Fenugreek or kasuri methi: 2 tbsp
1.Soak sabut urad and rajma overnight in 4 cups of water.Drain water.
2.Pressure cook soaked sabut urad and rajma by adding 3 cups of water.Also add chopped ginger ,garlic,salt.
3.Pressure cook for some 10-12 whistles.It almost took about 45-60 minutes.Pressure cook them till they become completely soft.
4.Now add ghee in a kadai. Add chopped onions,tomatoes. Add red chilli powder, jeera powder, green chillies, ginger paste, haldi powder .Saute this till tomatoes and onions becomes soft or till oil starts leaving.
5.Add cooked urad and rajma . Add water if mixture is too thick.
6.Simmer dal on low flame for about 15 minutes till it gets creamy consistency.Keep on stirring in between.
7. Add kasuri methi and cook on low flame for 2 minutes.
8.Garnish dal makhni with coriander leaves.
9.Serve hot with naan or roti.