But then I noticed that as per title of the thread you had desired to try this special mouthwatering side dish sans pressure cooker. I must check up again with my senior dalal
Update I soaked for 12 hours, cooked for 12 hours, but added too much haldi and salt. Now it is MY daal. And I was told it is urad dal, not maah di daal. At least my family was impressed with the texture (just not the taste) Oh well, the only way to Carnegie Hall is PRACTICE PRACTICE PRACTICE.
Whole urad with skin is used for maa ki dal and dal makhani. Did you use the deskinned one? That’s used for idli batter.
That’s the black skin. The one without skin is white. I use it by itself but you can try adding a little rajma next time to see if it improves the taste.
So you mean this as maah di daal. I was told they were teeny tiny. Yup, I'd love to add little rajma next time.
Yes Must have been a smaller sized variety. Just assuming this since you soaked it long enough to swell well.