Dhaba Style Spicy Kali Mah Ki Dal

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If you have ever been to dhabas, especially along the Delhi-Punjab highway and ordered Dal Makhani, you would have noticed that what you are actually served is essentially the spicy kali maa or mah ki dal. In contrast to the delicate Dal Makhani that you normally get in restaurants, this dhaba dal is quite spicy with an extra tempering of garlic, ginger, green chilies and lots of butter that simply makes it irresistible. Having a rustic feel to it, this dal is one of my favorites and is made at my home quite often. We love to enjoy it with some fresh tandoori rotis and Jeera Rice on the side.

If you are more fond of the delicate and milder Dal Makhani, check out the recipe of Restaurant Style Dal Makhani on my blog. However, if you are more into dhaba stuff, then this recipe is a keeper. Do try it out!

 

Dhaba Style Spicy Kali Mah Ki Dal 


INGREDIENTS

  • Whole urad dal (whole black lentils) - 1 cup
  • Chana Dal - 2 tbsp
  • Finely chopped ginger - 2 tbsp
  • Finely chopped garlic - 2 tbsp
  • Black pepper corns - 6 to 8
  • Cloves - 6 to 8
  • Black cardamom - 1
  • Cumin seeds - 2 to 3 tsp
  • Butter - 4 tbsp + for garnish
  • Fresh cream (I used Amul) - 1/2 cup
  • Salt - as per taste
  • Kashmiri Red chili powder - 2 tsp
  • Red chili powder - 1/2 to 1 tsp (as per the spice level of your liking)
  • Garam masala powder - 1/2 tsp
  • Kasoori methi (crushed) - 2 tsp
  • Tomato puree - 1 and 1/2 cups
  • Water - 3 cups
  • Milk - 1 cup
  • Cooking oil - 4 tbsp
For Tempering
  • Cooking oil - 1 tbsp
  • Cumin/ jeera - 1/2 tsp
  • Kashmiri Red Chili powder - 1/2 tsp
  • Finely chopped green chilies - 1 tsp
  • Finely chopped garlic - 1/2 tsp
  • Butter - 1 to 2 tbsp

Dhaba Style Spicy Kali Mah Ki Dal 


METHOD

  • Thoroughly wash the dals about 3 to 4 times and rub between your palms so that the blackishness goes away.
  • Soak both the dals in sufficient water overnight.
  • Next morning, drain off the water and rinse it with fresh water. 
  • Now cook the soaked dals in pressure cooker along with 3 cups of water, a cube of salted butter, black cardamom, pepper corns and cloves for about 3 whistles on slow flame.
  • In the meantime, prepare the tempering; heat butter along with oil in a wok to which add, cumin seeds. Once the cumin splutters, add ginger and garlic. Saute well after which add Kashmiri red chili powder, normal red chili powder and tomato puree.
  • Cook the masala until oil starts floating on top. Now, add in salt and pour the tomato mixture in the cooked dal along with 2 tbsp of butter and a cup of milk.
  • Cook the dal covered on slow heat for 45 minutes to an hour. Once the dal is nicely thick, mix in the cream and season it with garam masala and crushed kasoori methi. 
  • Next, perpare a second tempering and pour over the dal before serving. In a tadka pan, heat the oil. Once the oil is hot, add in cumin seeds.
  • As cumin splutters, add chopped garlic. Let it turn golden on low heat. Once the garlic is golden, add chopped green chilies and Kashmiri red chili powder. Switch off the heat and pour the tadka over the dal. Serve hot garnished with some more cream and butter on the top.

Dhaba Style Spicy Kali Mah Ki Dal 


Dhaba Style Spicy Kali Mah Ki Dal 


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