India, April 12 -- Maa ki dal is one of the dishes that often appears on Punjabi tables during Baisakhi. Maa ki dal is made with whole black urad dal and a small amount of rajma. The dal cooks slowly until it becomes thick, rich, and smooth, then gets finished with butter, cream, and spices.

Maa ki dal, also called Punjabi black dal or kali dal, has been prepared in Punjab for many years. The name comes from the rich and homestyle style of cooking that many families connect with food made by mothers and grandmothers. During Baisakhi, the dal is usually served with naan, kulcha, or rice as part of a festive Punjabi meal.

Whole black urad dal is rich in protein, fibre, iron, and calcium. Rajma adds more protein and gives the dal a thicker...