I often tell people that Punjabi food that you get in restaurants is not the Punjabi food we eat at home, on a everday basis we don’t eat dollops of cream and tons of ghee in everything. Punjabi Maa ki daal is similar to Dal makhani in many ways as it uses the same lentils. The whole urad dal with skin and a couple of Rajma’s throw in. However this one is much lighter in terms of its preparation and gets most of its flavours from the slow cooking over hours. A speciality in Punjabi household, this one is often preferred over the popular Dal Makhani which which is left to be savoured at restaurants or a thing for celebration meals.
This is the dal I grew upto, which used to be a part of Sunday brunches and special dinners. This is also the dal which got made every Karwachauth without fail since according to a karwachauth tradition the lady fasting should not using a knife or a scissors and this one requires ZERO chopping. It’s always amused me with it’s beautiful slow cooked texture. Absolutely worth making on a easy relaxed day, this dal cooks itself you just need to stir it once in a while