Maa Ki Dal ( Pressure Cooker )


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Maa ki dal , flavoured with tangy tomatoes, curds and cream-it’s a rich feeling you can enjoy once in a while. Ensure that the beans and dal are soaked well overnight. Traditionally this dal is simmered all night long to get the unique flavour however this jiffy version is equally tasty!

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Whistles:  High 4, Low 3
Soaking:  8 Hours
Preparation Time: 
Cooking Time: 
Makes 4 servings
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1 tbsp oil
2 tbsp butter
1 tsp cumin seeds (jeera)
25 mm. (1") stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamom (elaichi)
2 green chillies , slit
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups grated tomatoes
1/2 tsp garam masala
3/4 tsp kitchen king masala
3/4 cup whole urad (whole black lentil) , soaked and drained
2 tbsp rajma (kidney beans) , soaked and drained
salt to taste
1/2 cup fresh cream
3 tbsp fresh curds (dahi)

  1. Heat the oil and butter in a pressure cooker and add the cumin seeds.
  2. When the seeds crackle, add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté on a medium flame till the onions turn golden brown in colour.
  3. Add the chilli powder, turmeric powder and tomatoes and cook on a medium flame till the mixture leaves oil, while stirring continuously.
  4. Add the garam masala, kitchen king masala, urad, rajma, 2 cups of water and salt, mix well and pressure cook on high flame for 4 whistles.
  5. Lower the flame and pressure cook for another 3 whistles.
  6. Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid.
  7. Add the cream and curds and mix well. Serve hot.

Handy tip:

  1. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
RECIPE SOURCE : Pressure Cooker RecipesBuy this cookbook
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Foodie #611916November 22, 2014

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Reviewed November 22, 2014by Foodie #611916


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