Ma Ki Dal/Dal Makhani (Whole Urad & Kidney Beans Punjabi Style)
Ma Ki Dal is an amazing partnership between two legumes: whole urad and rajma or red kidney beans! It is also known as Kali dal (black dal) or Dal Makhani (buttery dal); but I like the name Ma ki dal = Mama's lentils :D. It is traditional, common fare in Punjabi cuisine and may be served with rice or breads. Black whole urad and red kidney beans are simmered slowly for a rich, buttery tasting thick stew. Even though this is a very simple dal with minimal number of spices, the slow simmering produces exquisitely delicious succulent dal. Adjust the amount of chiles up or down for spicy or mild dal. Although soaking is not essential, I soak the beans for at least 30 minutes; a longer soak is even better. Ma ki dal provides yummy, rib-sticking abundant protein and is served with the grains (rice or roti). All you need to complete the feast are some green veggies, like cucumber and tomato salad . 4-6 Servings Ingredients: 1 cup Whole Urad beans with skin 1/4 cup Red...