### TranslatedIngredients: 1 cup Black Urad Dal (Split),1 tablespoon Rajma (Large Kidney Beans),4 Tomatoes,1 inch Ginger,1 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),1 teaspoon Kashmiri dry red chillies,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder ### PrepTimeInMins: 10 ### CookTimeInMins: 150 ### TotalTimeInMins: 160 ### Servings: 4 ### Cuisine: Punjabi ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Maa Ki Dal Recipe, first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight.The longer you soak the better it is for the texture of the dal. Traditionally, the dals are soaked for 24 hours, changing water every 8 hours.When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it.Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft. This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process. However, if you are in a hurry you can use the pressure cooker to hasten the process.Next, add the tomato and ginger to the dal. Once the dal is cooked, mash the dal and tomatoes a little bit. Take care not to make it mushy, but just achieve a thick consistency. Cook the dal for more 3 to 4 minutes.In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown. Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them.Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes and serve hot.Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.