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”
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”
Urad is one of my favourite lentils, comforting and nourishing, but you do have to know and respect its properties.
I would not have known it when I first made this recipe, but it is a sister of Dal Makhani. It uses yoghurt instead of butter and cream and whole urad rather than split. I reckon it might be a good slow cooker dish. It isn’t a traditional Dal Makhani, and diverts somewhat from the traditional recipes, but it is delicious and is very very easy. I first made it to use up the Urad Dal in the pantry. And what a surprise it was! 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.
Feel free to browse other recipes from our Retro Recipes series. You might also liked our Madhur Jaffrey recipes. There are a number of Dal Makhani recipes also.
Continue reading “Whole Unhulled Urad and Rajma | A Slow Dish with Urad and Kidney Beans”