Maa ki Dal (Punjabi Black Lentils) 🌸 🍳

Ingredients 🥄

1 cup whole black lentils (kali dal or urad dal)
1/4 cup kidney beans (rajma)
4 cups water (for soaking)
4 cups water (for pressure cooking)
1/4 cup ghee or butter (the richer, the better!)
1 medium onion, finely chopped
1 inch ginger, grated
2 cloves garlic, minced
2 medium tomatoes, pureed
1 green chili, finely chopped (optional)
1 teaspoon turmeric powder
1 teaspoon red chili powder (or to taste)
1 teaspoon garam masala
1/2 teaspoon dried fenugreek leaves (kasuri methi), crushed
1/2 cup heavy cream or malai (for extra richness!)
Salt to taste
Fresh coriander leaves, chopped (for garnish)

Instructions 📋

First, let's get those lentils and kidney beans prepped. Wash the black lentils and kidney beans thoroughly. Soak them together in 4 cups of water for at least 6-8 hours, or preferably overnight. This will help them cook evenly and give them that melt-in-your-mouth texture.
Next, drain the soaked lentils and kidney beans. Transfer them to a pressure cooker along with 4 cups of fresh water and a pinch of salt. Pressure cook for about 6-7 whistles on medium heat, or until the lentils and beans are very soft and mushy. Let the pressure release naturally.
While the lentils are cooking, let's prepare the flavorful tadka (tempering). In a large, heavy-bottomed pot or Dutch oven, heat the ghee or butter over medium heat. Add the finely chopped onion and sauté until golden brown. This step is crucial for building flavor, so be patient!
Now, add the grated ginger and minced garlic. Sauté for another minute until fragrant. Be careful not to burn them.
Pour in the tomato puree and cook until the tomatoes are reduced and the oil starts to separate. This usually takes about 5-7 minutes.
Add the turmeric powder, red chili powder (if using), and garam masala. Sauté for another minute until the spices are fragrant.
Once the pressure has released from the pressure cooker, gently mash the cooked lentils and kidney beans with the back of a spoon or a potato masher. This will help create a creamy texture.
Pour the mashed lentils and kidney beans into the pot with the prepared tadka. Add salt to taste and mix everything well.
Bring the mixture to a simmer and let it cook on low heat for at least 30 minutes, or even longer if you have time. The longer it simmers, the richer and creamier it will become. Stir occasionally to prevent sticking.
Just before serving, stir in the dried fenugreek leaves (kasuri methi) and heavy cream or malai. Cook for another 2-3 minutes.
Garnish with fresh coriander leaves and serve hot with rice, roti, or naan. Enjoy this taste of Punjab! 🍳