Mah ki dal is a mix of whole urad dal [skin and all], rajma and chana dal. It is a lovely concoction which goes well with parathas or rice. It is of a thicker consistency and I love to take it right on the plate and dig in. Frankly I don't find a difference between this and Amritsari dal. :) This punjabi dal calls for cream/malai but I have found a hack which allows me to do away with the unnecessary heaviness.
I don't know about the dal.but the display picture needs to be changed.you have kept the prayer book as a decoration to show the dal belongs to the Punjab region.I t hurts the religious sentiments of the Sikhs.Please do the needful ASAP.
very nice and homely dish :D
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