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Photo of Mah ki Dal - Without cream by Pallavi Purani at BetterButter

Mah ki Dal - Without cream

Pallavi Purani
480 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Mah ki Dal - Without cream RECIPE

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.

Recipe Tags

  • Medium
  • Punjabi
  • Boiling
  • Side Dishes

Ingredients Serving: 4

  1. Whole urad dal 1 cup
  2. rajma 1/2 cup
  3. Chana dal 1/4 cup
  4. 1 onion chopped
  5. 2 tomatoes chopped
  6. ginger garlic chilly paste 1/2 tbsp
  7. salt and red chilly powder to taste
  8. 2 day old milk 1 cup
  9. 1 tej patta/bay leaf
  10. 3-4 cloves
  11. 4-5 whole pepper corns
  12. 2 tbsp dhaniya powder
  13. 2 whole cardamoms
  14. 2.5 cup water
  15. 1 tsp turmeric powder
  16. 1/2 tbsp ghee
  17. jeera 1 tsp


  1. Soak the dals over night. Boil them with the same water plus 2 cups of water. Add some salt and turmeric powder. Pressure cook it for 2 whistles on full flame and 15 minutes or until done. The chana dal will be almost mashed by now.
  2. While the dal is boiling, heat ghee in a kadhai. Add jeera, cloves, cardamom, bay leaves, whole red chillies and onion. Once the onion is pink, add the ginger-garlic-green chilly paste and cook it off.
  3. Add some salt, red chilly powder and dhaniya powder. Add the tomatoes and 1/2 cup water. Let it cook down on medium heat until tomatoes are completely mashed.
  4. Once the dals are cooked, add the dal to the masala. Mix well and keep cooking it on medium low flame. Adjust seasoning.
  5. After cooking for about 10 minutes or so, add the milk. I turn off the gas and add it. Mix well.
  6. Turn the gas on and let it bubble happily on a low heat for 15-17 minutes, stirring in between occasionally. Once it thickens, serve hot.

Reviews (3)  

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Preeti Teja
Preeti Teja   Nov-30-2016

I don't know about the dal.but the display picture needs to be 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.

Shipra Saxena
Shipra Saxena   Apr-12-2016

very nice and homely dish :D

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