Kitchenpostcards
  • Home
  • About Us
  • Contact Us
  • Newsletter
  • Podcast
  • Youtube
comfort food, Dinner, Entree, How to, indian food nomenclature, Vegan  /  August 17, 2017

Mahn di Daal – Whole Black Lentils

by Kanika Samra

The king of dals!

A delicacy that is so ubiquitous in north-western India, specifically Punjab, that it’s taken for granted that a dinner party in those parts will have it. Whole black lentils or sabut urad in Hindi is also known as ‘Mahn di dal’ in Punjabi. Mahn di dal is often made by itself without any other lentils. But the recipe here is different, I prefer mah di dal with a hint of kidney beans and split gram.
After some conversations and questions I still do not know conclusively why this dal is called ‘mahn’. But it seems that it’s stature and the ‘wholeness’ of the lentil earned it this name. I am still digging and hope to get answers from linguist friends.
In the meantime, nothing’s stopping us from cooking potfuls of mahn di dal and savouring it with friends and family!

Mahn di Dal
Thali with Mahn di Dal, Fresh Roti, Green Chilli Pickle and Onion Salad.

This version of the dal is closer to dal makhani, literally buttery dal, except that it doesn’t have butter or any other dairy. Instead I cook a mix of black lentils, kidney beans and split gram (chana dal). That’s how my mother cooked it, although she also made a version which included some milk or curd. But quite frequently, her version of this dal was requested by friends. That’s how good it was!
Commonly served in gurdwaras during langar (communal meal), kaali dal (black- from its color) becomes thick and creamy if cooked over low heat for a long long time~45 mins to an hour, most of it in a pressure cooker. It is so much simpler than it sounds!
When inviting guests over for an Indian meal, this is an essential part of the menu. So next time, you want to surprise your friends and family, try mah di dal. Read on for the recipe.

Cooking all Dals
Pressure Cooking Whole Black Lentils with Kidney Beans and Split Peas

Total preparation time: 1 hour 30 minutes

20 mins inactive; 45 mins to 1 hour, active cookin.
Serves– 8 to 10 people

Ingredients:

For Steaming lentils:

  • 1/2 cup whole black lentils,
  • 1/4 cup split gram (chana dal),
  • 1/4 cup kidney beans (rajma),
  • Salt to taste,
  • 1 tsp turmeric powder.

For tempering/ tadka:

  • 3-4 clove of garlic chopped,
  • 1 inch piece of ginger chopped,
  • 1 onion (red or white) sliced,
  • 1 tomato roughly chopped,
  • 1 tbsp olive oil (or cooking oil of choice),
  • 1 tsp cumin seeds,
  • 4-5 cloves,
  • 2-3 bay leaves,
  • 2-3 black cardamom,
  • 1-2 tsp coriander powder,
  • 1 tsp red chilli powder,
  • Black pepper to taste.
Pressure cooked dal mix
Perfectly cooked – soft and creamy.

Process:

First– wash and soak the lentil mix. Ideally, soak for 2-3 hours until they are soft and swollen. But, I don’t always have time and I guess you don’t either to plan ahead. A good wash and soak for 30 minutes to an hour will suffice.

Next, transfer to a pressure cooker, add salt and turmeric powder. Steam on high until you get the first whistle. Then reduce the heat to medium and let it cook for another 40-45 minutes. In all, the dal mix must cook for 1 hour. When steam has escaped and it’s safe to open the cooker- check for consistency. If it looks like the above batch- black lentils have broken open and are mushy- then you are good to go! Otherwise, add just about a cup of water and let it steam on medium high for another 15 minutes.

Tempering
The Tadka Ingredients

While the dals cooks, go ahead and prep for the tempering- chop and slice tomatoes and onions as well as garlic and ginger.

After the steaming and boiling it’s time to add flavour by making our tadka. For the tempering you need to heat a pan, add oil to it and then whole spices- cumin seeds, black cardamom, cloves and bay leaves. Once cumin seeds start spluttering, add garlic, followed by onions. Saute onions until they start caramelizing, then add tomatoes. Cook well. To this add a teaspoon of red chilli powder and 2 teaspoons of coriander powder. Stir and mix on low heat. The key is to avoid burning these spices.  

Tadka
Finally Tadka with Masala

Finally, this is where the magic happens. Transfer the tadka to a pot of hot lentils and mix well. Keep it on low heat for a few minutes with the lid just resting- don’t close to build steam.

Mixing Masala in the Dal
Mixing Tadka in the Dal.

Mahn di dal is ready to be served with hot chapatis, some hot chilli pickle, sliced red onions and plain yogurt. Yummy!

This is what weekend dinner and dreams are made of!

Enjoy 🙂

Dal!
Dal for a hearty meal.

Follow us on Instagram, Facebook and Twitter for cook along stories and easy recipes. ♥️

Mahn di Dal
2019-03-11 15:05:24
Serves 4
This is the ultimate when it comes to lentils - wholesome, luxurious and delicious! Try the mahn di dal part of a typical Punjabi meal today!
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
For Steaming lentils
  1. 1/2 cup whole black lentils,
  2. 1/4 cup split gram (chana dal),
  3. 1/4 cup kidney beans (rajma),
  4. Salt to taste,
  5. 1 tsp turmeric powder.
For tempering/ tadka
  1. 3-4 clove of garlic chopped,
  2. 1 inch piece of ginger chopped,
  3. 1 onion (red or white) sliced,
  4. 1 tomato roughly chopped,
  5. 1 tbsp olive oil (or cooking oil of choice),
  6. 1 tsp cumin seeds,
  7. 4-5 cloves,
  8. 2-3 bay leaves,
  9. 2-3 black cardamom,
  10. 1-2 tsp coriander powder,
  11. 1 tsp red chilli powder,
  12. Black pepper to taste.
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. First– wash and soak the lentil mix, ideally for 2-3 hours until they are soft and swollen.
  2. Next, transfer to a pressure cooker, add salt and turmeric powder and steam on high until you get the first whistle.
  3. Then reduce the heat to medium and let it cook for another 40-45 minutes, in all the dal must cook for 1 hour.
  4. When the steam has escaped and it’s safe to open the cooker- check for consistency, if lentils have broken open and are mushy- then you are good to go.
  5. Otherwise cook for another 15 minutes.
  6. While the dals cooks, go ahead and prep for the tempering- chop and slice tomatoes and onions as well as garlic and ginger.
  7. For the tempering heat a pan, add oil to it and then whole spices- cumin seeds, black cardamom, cloves and bay leaves.
  8. Once cumin seeds start spluttering, add garlic, followed by onions and saute until onions start caramelizing, then and tomatoes.
  9. To this add a teaspoon of red chilli powder and 2 teaspoons of coriander powder, stir and mix on low heat to avoid burning these spices.
  10. Transfer the tadka to a pot of hot lentils and mix well.
  11. Keep it on low heat for a few minutes with the lid just resting- don’t close to build steam.
  12. Mahn di dal is ready to be served with hot chapatis, some hot chilli pickle, sliced red onions and plain yogurt.
Print
By Kanika Samra
Kitchenpostcards https://www.kitchenpostcards.com/

Like this:

Like Loading...

Related

Tags

  • Black lentils
  • comfort food.
  • community meals
  • dal
  • dinner
  • easy recipes
  • family
  • food
  • gurudwara
  • homemade
  • India
  • Indian food
  • kar-sewa
  • langar dal
  • legumes
  • lentil soup
  • lunch
  • olive oil
  • onions
  • party
  • pulses
  • punjabi
  • quick dinner
  • sabut urad
  • simple
  • Tadka
  • tempering
  • traditional
  • veg
  • vegetarian
  • whole pulses

Post navigation

Easy Soya Marinated Chicken Thighs 
Awadhi Chicken Dum Biryani by a friend and Onion Raita

12 comments

  • How to Plan a Party Menu | Kitchenpostcards
    December 18, 2017

    […] entrees:  Mahn Di Dal with Paneer from the Quick Indian Dinner. Or Sabz Kadhi– a curry with […]

    Loading...
    Reply
  • Dal Makhni ~ Creamy Black lentils | Kitchenpostcards
    December 21, 2017

    […] it comes to North Indian cuisine. I know Kanika said something similar to this when she shared her Mahn ki daal recipe. Incase you’re thinking this is the same recipe, it’s […]

    Loading...
    Reply
  • An Indian Dinner Spread | Kitchenpostcards
    December 30, 2017

    […] Makhni or for a less creamy but flavourful dal you could choose between Mahn di Dal and the Dhaba […]

    Loading...
    Reply
  • Kadhai Paneer | Kitchenpostcards
    February 18, 2018

    […] Mahn di Daal aka Whole Black Lentils […]

    Loading...
    Reply
  • Black Gram & Mushroom Hummus | Kitchenpostcards
    March 5, 2018

    […] split chana dal it yields a creamy, luxurious dish. We have two wonderful recipes using black gram- Mahn di Dal and Dal […]

    Loading...
    Reply
  • Kaale Chane (black chickpeas) | Kitchenpostcards
    March 17, 2018

    […] Mahn di Dal (Black Gram with Split Pigeon Peas and Kidney Beans) […]

    Loading...
    Reply
  • Quick Indian Dinner | Kitchenpostcards
    March 17, 2018

    […] Mahn di Dal  […]

    Loading...
    Reply
  • Bedmi Aloo ~ An Old Delhi Special Brunch | Kitchenpostcards
    March 31, 2018

    […] Mahn di Daal aka Whole Black Lentils […]

    Loading...
    Reply
  • Meetha Pulao | Kitchenpostcards
    April 13, 2018

    […] Mahn di Daal aka Whole Black Lentils […]

    Loading...
    Reply
  • Palak Lobiya | Kitchenpostcards
    April 15, 2018

    […] Mahn Di Dal  […]

    Loading...
    Reply
  • How to Dhaba and other stories ~ Dhabe wali dal and Jeera Aloo | Kitchenpostcards
    April 28, 2018

    […] Mahn di Daal aka Whole Black Lentils […]

    Loading...
    Reply
  • Sookhi Urad aur Palak | Kitchenpostcards
    May 22, 2018

    […] husk in tact. In that form Urad is dark and hence often called Kaali/Black Dal. The whole dal gives Mahn Di Dal and Dal Makhni their characteristic dark cocoa and chocolate like […]

    Loading...
    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search this site

Subscribe via email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Easy Homemade Hummus

Recent Recipes

  • The Dispatch: Women and Food – Are the Keepers of Culinary Legacies Influencing the Food Landscape?
  • The Dispatch: Food Talk with ChatGPT
  • The Dubai Dispatch: Farmers Market in Dubai
  • Bhuna Jeera ~ Toasted Cumin Powder
  • Chilli Coconut Dal Palak

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
  • Cookie Policy
  • Privacy Policy
  • Contact Us
  • Subscribe
  • Elara by LyraThemes
  • © 2023 Kitchenpostcards – All rights reserved.
%d bloggers like this: