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Ma ki DalMa ki dal or mother's dal is a popular Punjabi dal preparation in pure ghee. It is a hot and spicy dish with full of calories. Reduce the quantity of chilies and increase the quantity of curd to make it less spicy. Ingredients you will require to make this dish: Whole urad (black gram) : . . 1 cup Rajma (kidney beans) : . . . 1/4 cup Tomatoes : . . . . . . . . one to two Ginger : . . . . . . . . . . . . . . 1 inch Garlic : . . . . . . . . . . . . . . . 6 to 8 Green chilies : . . . . . . . . . 3 to 4 Dry red chilies : . . . . . . . . 3 to 4 Onion (medium sized) : . . . . one Red chili powder : . . 1 tea spoon Cumin seed (jeera) : 1 tea spoon Coriander powder ( dhania) : 1 tea spoon Turmeric powder (haldi) : 1/2 tea spoon Garam masala powder : 1/2 tea spoon Curd : . . . . . . . . . 4 table spoon Cream (malai) : . . 4 table spoon Pure ghee : . . . . . 3 table spoon Salt (namak) as per your taste Soak urad (black gram) and rajma (kidney beans) in water for two hours. Now add chopped tomatoes, green chilies, dry red chilies, turmeric powder, salt and five to six cups of water. Pressure cook dal for forty five to fifty minutes. Open the cooker after steam is cooled and then crush dal with back of a ladle. Heat ghee in small top or vagharia. Add finely chopped onion, cumin seed, ginger and garlic and cook for a minute. Add red chili powder, coriander powder, garam masala powder and cook for another half a minute and then transfer this temper to dal. Add curd and cream. Stir it and cook it for fifteen minutes on slow flame. Ma ki dal can be taken with parathas or steamed rice. Also try this recipe - Nawabi Dal
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