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Mah/Maa Ki Dal Makhani

Shhital Rani Singhariya
15 minutes
Prep Time
45 minutes
Cook Time
6 People
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ABOUT Mah/Maa Ki Dal Makhani RECIPE

A delicacy from Punjabi. Mah/maa means whole Urad. But in this recipe I have used both whole Urad and red kidney beans. You'll love the buttery smooth taste of this wholesome dal.

Recipe Tags

  • Medium
  • Everyday
  • Punjabi
  • Stir fry
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. 1-1/2 cup - Whole Urad Dal (Soaked overnight)
  2. 1/2 cup - Red Kidney Beans (Soaked overnight)
  3. 2 - Medium size onion (chopped)
  4. 5-6 - Garlic Cloves (chopped)
  5. 2 - Green Chilies (chopped)
  6. 1-1/2 cup - Fresh Tomatoes Puree
  7. 2 Tbs - Chopped Fresh Coriander Leaves
  8. Ingredients For Masala potli : 1 Small Stick - Cinnamon
  9. 1- Black Cardamom
  10. 2-3 - Cloves
  11. Masala For Gravy: 1/4 spoon - Asafetida
  12. Salt - To taste
  13. 1 Tsp - Kashmiri Red Chili Powder
  14. 1/2 Tsp- Crushed red Chili Powder
  15. 3/4 Tsp - Turmeric Powder
  16. 2 Tbs - Coriander Powder
  17. 1/2 Tsp - Garam Masala Powder
  18. 1/2 Tsp - Cumin Seeds
  19. 2 Tbp - Refined Oil
  20. 1 Tbs - Pure Ghee
  21. 1/2 Cup - Fresh Cream


  1. Boil the soaked urad dal and kidney beans in 5-6 cups of water with 1/2 the quantity of salt, turmeric, asafoetida and masala potali. Cook it till the dal and kidney beans are soft but not mushy.
  2. Take a heavy bottom pan/wok and heat oil with pure ghee. Add cumin seeds. When they begin to crackle add asafoetida, chopped garlic, onion, and green chilies and cook until the onions turn a little golden brown.
  3. Add salt, coriander powder, garam masala, stir it once and then add red chili powder along with the tomato puree. Stir constantly and cook until masala separates from the oil.
  4. Add the cooked pulses and 2 cup of dal water.
  5. Boil it for 20-25 mins from high to medium flame until the dal achieves a thick consistency.
  6. Add fresh cream. Mix well and bring it to boil ones at medium flame. Spoon into serving dish and garnish with chopped coriander leaves.
  7. Serve with jeera rice, lachha Parathas or simple roti and raita.

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