Ma ki dal ka madra (Black gram lentils in yoghurt) | How to make Ma ki dal ka madra (Black gram lentils in yoghurt)

By Kalpana Vinay  |  23rd Apr 2016  |  
4.0 from 1 review Rate It!
  • Ma ki dal ka madra (Black gram lentils in yoghurt), How to make Ma ki dal ka madra (Black gram lentils in yoghurt)
Ma ki dal ka madra (Black gram lentils in yoghurt)by Kalpana Vinay
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

12

1





About Ma ki dal ka madra (Black gram lentils in yoghurt) Recipe

Madra is a thick, yogurt based gravy that is a popular dish in Pahari or Himachali food. In Himachal it is prepared with chick peas, rajma and green gram (sabut moong). where as in Jammu sabut urad dal steals the show.

Ma ki dal ka madra (Black gram lentils in yoghurt)

Ingredients to make Ma ki dal ka madra (Black gram lentils in yoghurt)

  • Whole black gram lentils (sabut urad,dal mallika) 1/2 cup
  • curd (thick) 1/2 cup or little less
  • almond (soaked, peeled and sliced) 1 tbsp
  • cashew nuts 1 tbsp
  • raisins 1 tbsp
  • Chuara (dry dates) or fresh dates 1 tbsp
  • Green cardamoms 2
  • Black cardamom 1
  • cinnamon 1 inch
  • cloves 5
  • bay leaves 2
  • Zeera 1/2 tsp
  • turmeric 1/4 tsp
  • red chilli powder 1/8 tsp
  • salt 1 tsp +1/4 tsp
  • sugar 1+ 1/4 tsp
  • Desi ghee 2 tbsp
  • cream (malai) 1 tbsp, for garnishing

How to make Ma ki dal ka madra (Black gram lentils in yoghurt)

  1. Soak the sabut urad dal overnight, then pressure cook it by adding 1 tsp salt and black cardamom with 1/2 cup water or boil till it is just split.Strain and keep aside. (save residual water to use later, if ,gravy thickens)
  2. In a pan or wok, take the ghee. Add the zeera, as it splitters, add the bay leaves, green cardamoms,cloves, cinnamon.
  3. Add turmeric and chilli powder. After 30 seconds, add the boiled dal and fry a little till it is coated well with ghee.
  4. Add the beaten curd and keep stirring to avoid curdling (this is the most important step in making Madra).
  5. As it boils, add salt and dry fruits. Keep on a low heat till the gravy thickens.
  6. Serve it with paranthas (traditionally served with ghyoor, recipe given. In the picture I have served it with lacy pancakes.)

My Tip:

Black cardamom is the secret to bring out the flavour of this dish. If the gravy thickens, after some time, it has the tendency, add the saved water or boiled water.

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Shallu Bhatia2 years ago

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