Maa Ki Daal Recipe (Black Lentils)

The ultimate daalinggg, Maa Ki Daal is wholesome AF. This black urad dal is the kind of comfort food that feels like a big, warm hug from home. Slow-cooked to creamy perfection, it's packed with flavor and just begging to be paired with a hot, buttery chapati. Trust me—once you try it, you’ll know why it’s the reigning champ of comfort food.

Why it’s accidentally gut-friendly:

• High protein content: Black urad dal is rich in plant-based protein, helping with muscle repair and metabolic health.

• Supports gut flora: The fiber in black lentils feeds your good gut bacteria, keeping things balanced.

• Anti-inflammatory: Turmeric and ginger soothe the gut lining and improve digestion.

• Prebiotic benefits: Lentils contain resistant starch, nourishing those all-important good bacteria in your gut.

Time: 90 mins (plus 6 hours/overnight soaking)Feeds: 6

Ingredients:

• 1 glass (about 300g) black urad dal

• ½ tsp turmeric powder (for cooking the dal)

• 1 tsp salt (adjust to taste)

• 1 medium onion, finely chopped

• 5 garlic cloves, finely chopped or minced

• 1-inch piece of ginger, grated or finely chopped (reserve a pinch for garnish, if desired)

• 3 green chilies, finely chopped

• 2 tbsp oil or ghee

• 1 pinch turmeric powder (for the tadka)

• 1 tsp garam masala

• ½ tsp ginger powder (optional)

• Additional salt, to taste

Optional Finishes:

• Cream, ghee, or butter 

Instructions:

1. Soak the Dal:

   • Wash the dal under running water until it runs clear.

   • Soak the dal in 1.5 liters of water for at least 6 hours or overnight for the creamiest results. Cover and set aside.

2. Cook the Dal:

   • Transfer the soaked dal (along with the soaking water) to a pot. Add salt and ½ tsp turmeric powder.

   • Bring to a boil, then lower the heat, cover, and simmer for 1 hour. Stir occasionally to prevent sticking.

   • The dal is ready when it’s tender enough to mash easily and has a creamy consistency. If it starts to dry out, add boiling water a little at a time (around 100ml) to keep it partially submerged.

3. Prepare the Tadka (Tempering):

   • While the dal is simmering, heat oil or ghee in a separate pan.

   • Add the chopped onions first and sauté for 5–7 minutes on medium heat, stirring until softened and lightly golden.

   • Add the garlic, ginger, and green chilies. Sauté for another 3–4 minutes until fragrant and golden. Add a pinch of turmeric and stir.

4. Combine the Tadka with the Dal:

   • Add the prepared tadka to the cooked dal. Stir well, then simmer on low heat for 30 minutes, stirring occasionally to blend the flavors.

5. Finish and Adjust Seasoning:

   • Stir in garam masala and optional ginger powder.. Taste and adjust salt if needed - I often add a ½ tsp or more, depending on how it has cooked don’t be shy. 

6. Serve:

   • Ladle the dal into bowls, and finish with a drizzle of ghee, cream, or butter. Pair with hot chapati, steamed rice, and a dollop of yogurt for the full experience.