It has been a while since I posted an Urad recipe. Urad is one of my favourite lentils, comforting and nourishing, and used a lot in the Punjab region. It is easy to cook with, especially if you know and respect its properties.
This dish is a cousin of Dal Makhani, using yoghurt instead of butter and cream, and whole urad rather than split urad dal.
And what a stunner! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.
Are you looking for Urad recipes? You might like to try Buttery Urad Dal with Tomatoes, Urad Dal with Onions Four Ways, Urad and Red Rice Kitchari, Urad Dal Garlic Rice, and Urad Tamatar Dal.
We also have Rajma (kidney bean) recipes – try Rajma Sundal, Feijoada, and Capsicums Stuffed with Kidney Beans and Feta.
Or perhaps you are looking for Dal Makhani style dishes. Try our very popular Dal Makhani Restaurant Style, Indian Bazaar Dal Makhani, and Amritsari Dal.
Punjabi recipes are always packed with flavour. Try Baingan ka Bharta, Quince Aachar, and Tomato Bharta.
Alternatively, explore all of our Dal Makhani and similar recipes. Or browse Punjabi recipes. We have a range of different Urad recipes and Rajma (Kidney Bean) recipes. You might also like to check out the Madhur Jaffrey recipes that we love. Oh and our Dal recipes are here. All of our Indian recipes are here. Or take some time to browse our Mid Autumn dishes.
Continue reading “Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal”
A gentle Punjabi dish from Urad and Channa lentils
If I wasn’t such a fan of South Indian food, culture, arts, music, temples, rituals and everything else that is predominately from Tamil Nadu, I might have fallen in love with the Punjab. Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors can still be found in rural areas even today. The cuisine is characterised by a profusion of dairy products in the form of malai (cream), paneer and dahi (yoghurt). And also the dals are a speciality of Punjabi cuisine, made of whole pulses like black gram (urad), green gram (mung) and Bengal gram (channa). They are cooked in covered earthen pots on a slow fire clay oven fueled with dung-cakes, often simmered for hours till they turn creamy, and then flavoured with spices and rounded off with cream and butter for that rich finish. The food is simply delicious. Thanks to Sanjeev Kapoor for part of this information.
Urad lentils are favourites in the Punjabi cuisine, and take so well to the long slow cooking. This dish is soothing and gentle, despite the large amounts of garlic and ginger. Their assertiveness is overcome by the long slow cooking time. The dish is generally quite mild in its spiciness.
You might like to explore our Urad Lentil recipes here, especially all of the Dal Makhani-style dishes. Browse the Punjabi recipes. Or check out our Slow Cooking dishes.
Continue reading “Amritsari Dal from the Punjab”
A simple but exceptional Dal Makhani
The story of this Dal Makhani goes like this:
Some time ago in Bangalore, India, I had a Dal Makhani to die for. It was just a hotel room service meal ordered at a very busy at the time, yet it made me sink back into my couch with a wonderful smile on my face – as if I had transitioned and gone to Dal Heaven.
I rang through to the kitchen and asked for the recipe. Oh what hilarity that caused in the kitchen – much laughter and giggles, and simply hours later, I received a typed up recipe from the chef at the Oberoi in Bangalore. It is the most wondrous dish, full of butter and cream and takes some time, so a dish for special occasions. Continue reading “Indian Bazaar Dal Makhani | Home Style Dal Makhani”
Differentiating Dal Makhani and Mah di Dal
Dal Makhani (literally buttery lentils) and Mah di Dal (literally black lentils and sometimes translated as Mother’s lentils) are Punjabi dishes. Many equate them as the same dish, but technically they are different dishes.
Mah di Dal is also called Kaali Dal, Ma ki Dal, Maa ki Dal and Manh di Dal. The literal translation of Mah di Dal as Mother’s Lentils shows the love that Punjabis have for this dish.
There are also other dishes that are a riff on the same theme – Dal Bukhara and Dal Maharani, Amritsari Dal, Maa Chole Di Dal and Si Dal are explained below.
Continue reading “Indian Essentials: Dal Makhani, Ma di Dal and other variations of Dal Makhani”
Ma Ki Dal and Dal Makhani really suit long slow cooking
Urad dal is a lentil that suits long slow cooking and a smoky flavour. With a little work, a covered BBQ will cope with cooking a dish like Slow Braised Lentils slowly for several hours.
This recipe will work in an oven too, no worries. But the joys of cooking outside are enormous so on sunny days, take your lentils outside. This dish is also called Ma di Dal, or Mah di Dal.
You might also like to try the other Mah ki Dal recipes and some Dal Makhani recipes.
Other Urad Dal recipes include Urad and Red Rice Kitchari, Amritsari Dal, and Urad Dal with Tomatoes.
Try other Dals as well – Masoor Dal with Green Chillies, ISKON Mung Dal, and Simple Indian Dal Soup.
Browse all of our Dal recipes and all of our dishes using Urad Dal. Our Indian recipes are here. Or find inspiration in our Late Spring recipes.
Continue reading “Ma Ki Dal | Slow Braised Lentils”
Urad lentils are mostly used in Nth Indian dishes, and it enjoys long and slow cooking.
Most Indian lentils come in four ways:
- Skinned, whole
- Skinned, halved
- Unhulled, whole
- Unhulled, halved
and amazingly, each one has a different taste, different properties, are best for different dishes. I was out of urad (black gram) this week, and my trip to the Indian grocer yielded four different packages.
Urad dal is quite special indeed. I love it a lot. Mostly Nth Indian in style, it takes to long and slow cooking very well. For Mah ki Dal we use whole unhulled lentils.
You might like to try different Dal Makhani recipes, and other Mah ki Dal Recipes.
There is also a Unhulled Urad and Rajma recipe, another sister to Dal Makhani. For more information on Urad, go here.
Other Urad Dal recipes include Urad Dal with Onions Four Ways, Urad Dal Rice, Amritsari Dal, and Urad with Coconut, Coriander and Tomatoes.
Try other Dals as well – Masoor Dal with Green Chillies, Mung Dal with Ghee and Spices, and Aamti.
Browse all of our Dal recipes and all of our dishes using Urad Dal. Our Indian recipes are here. Or find inspiration in our Late Winter recipes.
Continue reading “Mah ki Dal (Kaali Dal) and Maash ki Dal”
I have three favourite Dal Makhani Recipes, each a little different from the other, all wonderful! Enjoy!
I have three favourite Dal Makhani Recipes. Enjoy them, they are all tremendous, just a little different from each other.
Feel free to browse other recipes from our Retro Recipes series. You might also liked our Indian recipes here , and some Dal recipes.
You might also like to read:
Continue reading “Indian Essentials: Three Recipes for Dal Makhani”
The original recipe from Nilgiri’s in Sydney
Anything with a hint of warmth certainly gives me much much joy.
Dal Makhani is a Punjabi dish beloved all over India, indeed all over the world. There are a few Dal Makhani recipes that I love, all different and of varying degrees of difficulty. The Dal Makhani Oberoi Style Recipe that I received from the Kitchen of the Oberoi in Bangalore is a classic, a beauty, one that never fails to bring happiness to the lives of those who eat it.
This one is from the well known restaurant Nilgiri‘s in Sydney. Another classic, quite different to the Bangalore dish, and with its own beauty and inner sense of happiness. Try it, you will love it.
Our various Dal Makhani recipes can be found here. Browse our Dal Recipes here. Or explore our Winter recipes here.
Continue reading “Dal Makhani Nilgiri”
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils!
One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.
Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.
Are you looking for Dal Makhani recipes? Why not try some others too. We recommend Nilgiri Dal Makhani, Indian Bazaar Dal Makhani and Ma di Dal (Kali Dal). You might be interested in reading Why Mah di Dal is not Dal Makhani.
Or perhaps you are looking for Punjabi recipes. Try Chana Masala, Quince Pickle, Potato and Eggplant Curry, and Baingan Bharta.
You might also browse all of our collection of Dal Makhani and similar recipes. Our Punjabi recipes are here and our Indian recipes are here. Or find some inspiration in our Mid Winter recipes.
Continue reading “Dal Makhani | Restaurant Style | Recipe from the Oberoi Hotel”