Maa Chole Di Dal

1. 1
   prep · ~8 min

   Soak and drain the dals.

   Wash the urad dal and chana dal well. Soak them in enough water overnight, then drain before cooking.

   TIPOvernight soaking helps the dals cook evenly and gives the finished dal a creamier texture.
2. 2
   pressure cook · ~30 min

   Pressure cook the dals until soft.

   1.Add soaked urad dal and chana dal to a pressure cooker.

   2.Pour in water, then add salt and turmeric powder.

   3.Cook on medium heat for 5 to 6 whistles, until both dals are very soft.

   4.Let the pressure drop naturally before opening the cooker.

   TIPThe dals should mash easily with the back of a spoon. Add a splash of water later if the mixture looks too thick.
3. 3
   mix · ~2 min

   Mash the cooked dal lightly.

   Open the cooker and stir the dal well. Lightly mash part of it with a spoon or whisk to make it creamier while still keeping some texture.

4. 4
   temper · ~7 min

   Make the tempering.

   1.Heat ghee in a pan over medium heat.

   2.Add cumin seeds and let them crackle for a few seconds.

   3.Add asafoetida and stir briefly.

   4.Add onion and cook until light golden, about 5 to 6 minutes.

   TIPKeep the heat medium so the cumin and asafoetida do not burn.
5. 5
   saute · ~8 min

   Cook the masala base.

   1.Add ginger, garlic, and green chili to the pan and cook for 1 minute.

   2.Add tomato, red chili powder, and garam masala.

   3.Cook until the tomatoes turn soft and the masala looks thick, about 5 to 7 minutes.
6. 6
   simmer · ~10 min

   Combine the dal and masala.

   Pour the cooked dal into the pan with the masala and mix well. Simmer for 8 to 10 minutes, stirring now and then, until the flavors come together and the dal reaches a medium-thick consistency.

   TIPIf the dal thickens too much, loosen it with a little hot water and simmer again for a minute.
7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot.

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