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Punjabi Maa Ki Kali Dal
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
⏱20 minsPrep Time
🔥60 minsCook Time
⏰80 mins (+ soak)Total Time
👥4Serves
protein-richgeneral-healthy
Whole urad simmered until creamy, finished with onion-tomato and a measured butter/cream touch — maa ki dal without the restaurant cream flood.
Ingredients
How to Make It
1
Pressure-cook soaked urad (and rajma) until very soft; mash some.
2
Cook onion-tomato-ginger-garlic masala in butter.
3
Combine; simmer 15–20 minutes. Finish with cream and garam masala.
Nutrition per serving
240kcal
Protein13g
Carbohydrates28g
Fat8g
Fibre10g
* Approximate values per serving
Health Benefits
Black gram is protein- and fibre-dense. Measured butter/cream keeps festive flavour without dal makhani excess.
💡
Pro Tips
- →Long simmer = better creaminess.
- →Mash some grains into the gravy.
- →Soak overnight.
🔄
Variations
- 1Skip cream entirely.
- 2Add a charcoal smoke.
Frequently Asked Questions
Related; makhani is usually creamier with more butter/cream and often rajma.
Cook longer and mash more.
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