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Photo of Ma ki dal ka madra (Black gram lentils in yoghurt) by Kalpana Vinay at BetterButter

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

Kalpana Vinay
10 minutes
Prep Time
30 minutes
Cook Time
2 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Jammu and Kashmir
  • Pressure Cook
  • Boiling
  • Main Dish

Ingredients Serving: 2

  1. Whole black gram lentils (sabut urad,dal mallika) 1/2 cup
  2. Curd (thick) 1/2 cup or little less
  3. Almond (soaked, peeled and sliced) 1 tbsp
  4. Cashew nuts 1 tbsp
  5. Raisins 1 tbsp
  6. Chuara (dry dates) or fresh dates 1 tbsp
  7. Green cardamoms 2
  8. Black cardamom 1
  9. Cinnamon 1 inch
  10. Cloves 5
  11. Bay leaves 2
  12. Zeera 1/2 tsp
  13. Turmeric 1/4 tsp
  14. Red chilli powder 1/8 tsp
  15. Salt 1 tsp +1/4 tsp
  16. Sugar 1+ 1/4 tsp
  17. Desi ghee 2 tbsp
  18. Cream (malai) 1 tbsp, for garnishing


  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.)

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Shallu Bhatia
Shallu Bhatia   May-20-2016

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