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Maa Ki Dal Ka Madra Jammu Special | Saboot Urad Dal Ka Madra Himachal Special

Maa Ki Dal Ka Madra Jammu Special | Saboot Urad Dal Ka Madra Himachal Special

blessmyfoodbypayal
Maa Ki Dal Ka Madra Jammu Special is a traditional Dogra delicacy, made with whole black urad dal and a rich, creamy gravy.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Himchal Pradesh, Jammu
Servings 4

Ingredients
  

1 cup = 250 ml

FOR BOILING

  • 1 cup black urad dal
  • 3 cup water
  • Salt to taste

FOR CURD MIXTURE

  • 500 gram fresh curd
  • 1/2 tsp black pepper powder
  • 1 tsp spicy red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp sounf powder

FOR FIRST TEMPERING

  • 2 tbsp desi ghee
  • 2 bay leaves
  • 2 dry red chilies
  • 1 tsp cumin seeds
  • 2 green cardamoms
  • 1 black cardamom
  • Small piece of cinnamon
  • 3 cloves
  • Small piece of mace
  • 1/2 star anise
  • 1/4 tsp Fenugreek seeds
  • 1/2 tsp coriander seeds

FOR SECOND TEMPERING

  • 1 tbsp desi ghee
  • 15 cashews (halved)
  • 15 almonds (halved)
  • 15 raisins
  • 1/4 cup coconut silvers
  • 1 tsp Kashmiri red chilli powder

Instructions
 

  • Wash and soak dal overnight.

BOILING OF DAL

  • Transfer soaked and drained dal in pressure cooker.
  • Also add salt and water.
  • Pressure cook for 4 whistles.
  • When the pressure releases on its own, open the lid of pressure cooker. Dal should be whole yet soft and there will be very little water. Keep aside.

FOR MAKING CURD MIXTURE

  • Take curd in a bowl.
  • Add black pepper powder, spicy red chilli powder, turmeric powder, coriander powder, garam masala and sounf powder.
  • Whisk them so well. Keep aside.

FIRST TEMPERING

  • Heat desi ghee in a pan and add bay leaves, dry red chilies, cumin seeds, green cardamoms, black cardamom, cinnamon, cloves, mace, star anise, fenugreek seeds and coriander seeds.
  • Saute them on low heat until spices slightly change their colour.
  • Switch off the heat so that heat in the pan reduces a bit.
  • Add curd mixture and switch on the heat to high.
  • Now start cooking while whisking continuously without stopping.
  • When the curd begins to boil, once then you can stop whisking continuously.
  • Keep cooking on high heat while stirring occasionally.
  • In 15-18 minutes of cooking, you will find that most of the curd's moisture is gone, ghee is seen separating and curd begins to leave the sides of the pan.
  • Now add boiled dal and mix well. If you feel water is not enough, you can add bit of the hot water but remember, the consistency of this dal is bit thick.
  • Mix them dal, put a lid and let it cook for 10 minutes.

SECOND TEMPERING

  • Heat desi ghee in a pan and add almonds and cashews.
  • Roast on low heat when they begins to turn brown.
  • Add coconut silvers and raisins.
  • Saute them too. As the pan is already too hot, you should turn the heat off.
  • Lastly add kashmiri red chilli powder. Mix well.
  • Add to the dal directly or first put the dal in a serving bowl and pour the second tempering over that for nice presentation.
  • Enjoy it with steamed rice.

Video

Notes

  1. Do not over cook the dal because it should remain whole grain even after cooking. That's why 4 whistles were enough.
  2. Instead of water, you can boil dal in milk or half milk and half water as well.
  3. Desi ghee can be replaced with oil but for rich and authentic taste, cook in desi ghee only.
Keyword maa di dal da madra, maa ki dl ka madra, saboot moong dal ka madra