Maa Chole Di Dal

Name: Maa Chole Di Dal
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: punjabi
Ingredients: 0.75 cup urad dal (washed and soaked overnight); 0.25 cup chana dal (washed and soaked overnight); 4 cup water (for pressure cooking); 0.5 tsp salt; 1 pinch turmeric powder; 1 tbsp ghee; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 1 pcs green chili (finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(98)

TASTE SCORE

9/10

A hearty Punjabi dal made with split black gram and chana dal, slow-cooked until creamy and finished with a simple onion-tomato tadka. It is rich, earthy, and comforting without needing too much spice.

PREP

15m

COOK

45m

SERVES

1 KATORI

235 cal

SERVINGS

METHOD · 8 STEPS

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.
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.
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.
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.
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.
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.
garnish
Garnish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak both dals overnight; chana dal stays firmer than urad, so soaking helps them soften at the same pace.
2
After pressure cooking, mash only part of the dal so it stays creamy without losing the rustic Punjabi texture.
3
Cook the onions to light golden, not deep brown, so the tadka tastes sweet and balanced rather than bitter.
4
Let the tomato masala turn thick before adding the dal; this prevents a raw tomato taste in the final dish.
5
Simmer the combined dal for a full 8 to 10 minutes so the tadka flavors absorb into the lentils.
6
If reheating leftovers, add hot water little by little since urad dal thickens a lot as it sits.

RECIPE VARIATIONS