ORGANIC MAA KI DAL

"Maa ki Dal" (also known as "Maah ki Dal") is a popular North Indian dish made primarily with split black gram lentils (urad dal) and sometimes mixed with red kidney beans (rajma). When referred to as "organic," it implies that the ingredients, including the lentils, spices, and any other components, are grown and processed without synthetic chemicals, pesticides, or fertilizers.

Recipe for Organic Maa Ki Dal
Ingredients:
Split black gram (Urad dal): 1 cup (organic)
Red kidney beans (Rajma): 2 tablespoons (optional, organic)
Tomatoes: 2 medium, finely chopped (organic)
Onion: 1 medium, finely chopped (organic)
Ginger-garlic paste: 1 teaspoon (organic)
Green chilies: 1-2, finely chopped (optional, organic)
Turmeric powder: 1/4 teaspoon (organic)
Red chili powder: 1/2 teaspoon (organic)
Coriander powder: 1 teaspoon (organic)
Garam masala: 1/2 teaspoon (organic)
Cumin seeds: 1 teaspoon (organic)
Butter or ghee: 2 tablespoons (organic)
Fresh cream: 2 tablespoons (optional, organic)
Salt: To taste (organic)
Fresh coriander leaves: For garnish (organic)
Water: As required
Instructions:
Soak Lentils and Beans:

Wash the urad dal and rajma thoroughly. Soak them overnight or for at least 6-8 hours in water.
Cook the Lentils:

Pressure cook the soaked lentils and beans with 3-4 cups of water, a pinch of turmeric, and salt. Cook for about 5-6 whistles or until soft.
Prepare the Tempering (Tadka):

Heat ghee or butter in a pan.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, and sauté for another minute.
Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the mixture starts to release oil.
Combine Dal and Tempering:

Add the cooked lentils to the tempering. Mix well and let it simmer on low heat for 15-20 minutes. Adjust the consistency by adding water if needed.
Finishing Touches:

Add garam masala, fresh cream (if using), and adjust salt.
Let the dal simmer for a few more minutes to blend the flavors.
Garnish and Serve:

Garnish with fresh coriander leaves.
Serve hot with steamed rice, naan, or roti.