Maa ki dal recipe (Punjabi-style slow cooked black urad dal) is similar to dal makhani in many ways. But in mother’s dal, everyday spices are used and it is cooked for a longer time, which further enhances its taste. A distinctive feature in Punjabi cuisine, this dal is often preferred in the popular name of Dal Makhani which makes it a great dish for restaurants or festive meals. Black Urad Dal (Split), Rajma, Tomato, Ginger, Ghee, Cumin, Kashmiri Red Chilli Powder, Coriander Powder, Garam Masala Powder, Salt 1 cup black urad dal (split) 1 tablespoon kidney beans 4 tomatoes, chopped 1 inch ginger, grated 1 tablespoon ghee 1 teaspoon cumin 1 teaspoon Kashmiri red chili powder 1 tablespoon coriander powder 1/2 teaspoon garam masala Powdered salt, as per taste 10 150 To make Maa dal, first wash the dal and kidney beans 2 to 3 times and soak them in water for 8 hours. Now heat 5 cups of water in a pan. Add lentils and kidney beans to it and let it cook until it becomes soft. Let it cook for 2 to 3 hours so that its taste increases even more. After this add tomato and ginger to it. Mash it a little. Now heat ghee in a tadka pan. Add cumin seeds in it and cook till it turns brown. Now add all the dry spices in it and cook for 1 minute. Add this tempering to the dal and let it boil. Cook for 10 to 15 minutes and serve hot. Serve Maa ki Dal with Lachha Paratha and Sev Tomato Sabzi for lunch.