Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab.
Let me tell you there is little difference between Dal Makhani and Maa ki Dal recipes:
Dal Makhani – It has very creamy, rich and medium spicy taste. And it is made from whole urad with rajma. Butter and cream is used in this recipe to make it creamy and rich. Butter is used in the recipe that’s why it is called Dal Makhani. Makhani means buttery.
Maah di dal or kaali dal – It is light in texture with spicy taste. It is kind of everyday healthy dal recipe because there is no butter or cream used. And it is made from whole urad only. In Punjabi, urad dal known as maah (not maa-mother) and how it is called as maah di dal.
Today I am going to share the recipe of Dal Makhani.
This is a classic punjabi dish. It is prepared with whole black urad dal and rajma as the primary ingredient. This healthy and protein rich dish is made by combining the lentils along with the spicy sauce made with onions and tomatoes. The flavor of cumin, ginger and garlic enhances the taste and, the gravy is creamy and delicious when prepared with butter and fresh cream, for low fat version you can replace it with oil and milk.