19/05/2026
My mom was the best cook in the whole world—she stood in the heat so our plates stayed full. Her recipes, secret ingredient was never a spice—it was pure love. ♥️
With a heavy heart, I made Maakhi Dal today using my mom’s recipe for lunch—served with Bhaat (steam rice), Bharwan Parwal (stuffed point gourd), and Rajasthani Aam ka Achar (spicy raw mango pickle). Felt her love in every morsel. 🥲
Recipe Card:
Maakhi Dal (Mom’s Recipe)
Ingredients
* For tempering
* 3 tbsp ghee
* 1 tsp cumin seeds
* 2 cloves
* 1 bay leaf
* 1/2 tsp asafoetida
* Spice mix
* 1/2 tsp turmeric powder
* 1 tbsp red chilli powder
* 1 tbsp coriander powder
* 1 tbsp garam masala
* 1 tbsp dry mango powder
* For the base
* 1 onion, chopped
* 1 tbsp crushed ginger + green chillies
* 1 1/2 cups blanched tomato purée
* For the dal
* 1/2 cup split black gram (urad)
* 1/4 cup split bengal gram (chana)
* 2 tbsp kidney beans (rajma), washed
* Salt (to taste)
* Oil (as needed)
* 1 bay leaf
* Finishing
* 1/2 cup milk
* Butter (a dollop)
* Kasoori methi (crushed)
Method
* In a pan, heat ghee. Add cumin seeds, cloves, bay leaf, and asafoetida; let them crackle.
* Add the spice mix (turmeric, red chilli, coriander, garam masala, dry mango powder).
* Add chopped onion and crushed ginger + green chillies; sauté until the onions soften.
* Add blanched tomato purée and simmer for a few seconds.
* Add mixed lentils (black gram, bengal gram, kidney beans), which you’ve soaked overnight, then drained, washed, and boiled with salt, oil, and bay leaf.
* Pour in milk and simmer for a few minutes.
* Finish with a dollop of butter, kasoori methi, and serve hot.
Save for the later.📍Tag me if you’re trying it. 🫶🏻
(Maakhi Dal, Mom’s Recipe, Delicious, Food, Foodie, Sangeetafoodie, Cookbook Author, Dietitian, Food Blogger, Content Creator)
