Recipe: Maa-ki Daal / Whole Black Urad Daal / Daal Makhani

This daal and others like it are a staple of Northern India - where daals are typically grown, and plentiful. A handful of dry daal yields a sizable and hearty entree, making it a popular staple across many Indian kitchens.

We joke around our house that this is a daal whose process is so long - that only a mother (aka, as in someone with infinite patience) can love. But it is tasty and worth the effort.

It takes between 24-26 hours to get a ‘good’ and soft daal, that is easy to digest as well. Sure, pressure cooker and slow cookers can also do the trick – but do the first bit – you won’t regret it. Look over the recipe completely to make a time estimate.

Maa-ki Daal / Whole Black Urad Daal / Daal Makhani

Makes: Twelve servings; 175 calories ea. Diet: Vegan adaptable, Vegetarian, Gluten-free Prep Time: 45 minutes plus 24 hour soaking Cook Time: 1 hour


3 tbsp butter 1 tbsp ghee 1 large onions, finely chopped 1 tbsp ginger paste 1 tbsp garlic paste 1 tbsp garam masala 2 tsp cayenne pepper powder 1 can (large) organic fire roasted chopped tomatoes 1 cup dry whole black urad daal, see pre-prep note 1-1½ cups water Pinch of kasuri methi (dried methi/fenugreek leaves) 1 tsp sugar Salt, to taste ¼ cup fresh cream to garnish

To serve

Bakery bread (Italian).. seriously, Naan, or Jeera Rice