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A hearty and creamy Punjabi lentil curry made with a blend of chana dal and urad dal. Slow-cooked with aromatic spices, this comforting dal is a staple in North Indian homes and pairs perfectly with roti or rice.
For 4 servings
Prepare the Dals
Pressure Cook the Dals
Prepare the Tadka (Tempering)
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A hearty and creamy Punjabi lentil curry made with a blend of chana dal and urad dal. Slow-cooked with aromatic spices, this comforting dal is a staple in North Indian homes and pairs perfectly with roti or rice.
This punjabi recipe takes 60 minutes to prepare and yields 4 servings. At 327.34 calories per serving with 12.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Substitute ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
For a Sattvic version, omit the onions and garlic. Increase the amount of ginger and add a pinch more hing to compensate for the flavor.
After the dal is ready, place a small steel bowl in the center. Add a hot piece of charcoal to it, pour a few drops of ghee on top, and immediately cover the pot for 2-3 minutes to infuse a smoky aroma.
Add finely chopped vegetables like carrots or bottle gourd (lauki) to the pressure cooker along with the dals for added nutrition.
The combination of chana dal and urad dal provides a high-quality protein source, essential for muscle repair, growth, and overall body function.
Lentils are packed with dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
This dal is a good source of essential minerals like iron for blood health, magnesium for nerve function, and potassium for maintaining healthy blood pressure.
The complex carbohydrates in the lentils are digested slowly, providing a steady release of energy and preventing sudden spikes in blood sugar.
One serving of Maa Chole Di Dal (approximately 1 cup or 310g) contains around 350-400 calories, depending on the amount of ghee used. It's a nutrient-dense dish, providing protein, fiber, and complex carbohydrates.
Yes, it is very healthy. It's an excellent source of plant-based protein and dietary fiber, which aids digestion and promotes satiety. The combination of lentils provides a range of essential minerals like iron, magnesium, and potassium.
Absolutely. You can cook the soaked dals in a heavy-bottomed pot on the stovetop. It will take significantly longer, about 60-90 minutes, for the dals to become completely soft. Ensure you add enough water and stir occasionally to prevent sticking.
Maa Chole Di Dal is primarily made with chana dal and a smaller amount of urad dal, giving it a grainier texture and nutty flavor. Dal Makhani is made with whole black urad dal (sabut urad) and kidney beans (rajma), and is typically richer and creamier due to the addition of butter and cream.
Yes, it's very easy to make this dal vegan. Simply replace the ghee with a neutral-flavored vegetable oil, such as sunflower or canola oil. The rest of the ingredients are already plant-based.
You can store leftover Maa Chole Di Dal in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. It also freezes well for up to 2 months.