Maa Chole Di Dal
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
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Dals
- b.Pick through the chana dal and urad dal to remove any stones or debris. Wash them together under running water until the water runs clear.
- c.Soak the washed dals in 3-4 cups of water for at least 2 hours, or up to 4 hours for a creamier texture.
- d.After soaking, drain the water completely.
- 2
Step 2
- a.Pressure Cook the Dals
- b.Transfer the drained dals to a 3-liter or larger pressure cooker.
- c.Add 4 cups of fresh water, 1 tsp of salt, and the turmeric powder.
- d.Secure the lid and pressure cook on medium-high heat. After the first whistle, reduce the heat to medium-low and cook for 15-20 minutes.
- e.Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly soft and creamy lentils.
- 3
Step 3
- a.Prepare the Tadka (Tempering)
- b.While the dal is cooking, heat ghee in a separate pan (kadai) over medium heat.
- c.Once the ghee is hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- d.Add the hing, followed immediately by the finely chopped onions.
- e.Sauté the onions, stirring frequently, for about 8-10 minutes until they are deep golden brown. This caramelization is key to the dal's rich flavor.
- f.Add the grated ginger, minced garlic, and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
- g.Stir in the tomato puree. Cook for 5-7 minutes, until the mixture thickens and you see oil separating at the edges.
- h.Add the dry spices: Kashmiri red chili powder, coriander powder, and amchur powder. Stir well and cook for one more minute.
- 4
Step 4
- a.Combine and Simmer
- b.Once the pressure has released, open the cooker. The dals should be very soft. Use a whisk or a ladle to gently mash the dal to achieve a creamy, cohesive consistency.
- c.Pour the prepared tadka into the cooked dal in the pressure cooker.
- d.Mix everything thoroughly. Bring the dal to a gentle simmer on low heat.
- e.Let it simmer for 5-10 minutes, uncovered, to allow the flavors to meld beautifully. If the dal seems too thick, add a splash of hot water to reach your desired consistency.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the garam masala and the remaining 0.5 tsp of salt (or to taste).
- c.Garnish generously with freshly chopped coriander leaves.
- d.Serve hot with jeera rice, steamed basmati rice, or fresh rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dals is non-negotiable for a creamy texture and faster cooking time.
- 2The secret to an authentic, deep flavor lies in browning the onions properly until they are a rich golden-brown color.
- 3For a restaurant-style 'double tadka', heat 1 tbsp of ghee in a small pan, add a pinch of hing, 1/2 tsp Kashmiri red chili powder, and pour this sizzling tempering over the dal just before serving.
- 4Gently mashing some of the cooked dal against the side of the pot enhances its creaminess.
- 5A squeeze of fresh lemon or lime juice just before serving can brighten all the flavors.
- 6This dal thickens as it cools. Add a little hot water while reheating to restore its original consistency.
Adapt it for your goals.
Vegan Version
Substitute ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
No Onion, No GarlicNo Onion, No Garlic
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.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
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.
With VegetablesWith Vegetables
Add finely chopped vegetables like carrots or bottle gourd (lauki) to the pressure cooker along with the dals for added nutrition.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of chana dal and urad dal provides a high-quality protein source, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
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.
Excellent Source of Minerals
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.
Provides Sustained Energy
The complex carbohydrates in the lentils are digested slowly, providing a steady release of energy and preventing sudden spikes in blood sugar.
Frequently asked questions
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.