Mah Chole di Dal
A hearty and wholesome Punjabi lentil curry made with a blend of black gram and split chickpeas. Slow-cooked with aromatic spices, this dal has a creamy texture and a rich, earthy flavor, perfect with hot rotis or rice.
For 4 servings
4 steps. 60 minutes total.
- 1
Step 1
- a.Soak and Pressure Cook the Dals
- b.Rinse the sabut urad dal and chana dal together under cool running water until the water runs clear.
- c.Soak the rinsed dals in 3-4 cups of water for at least 6 hours, or preferably overnight. This step is crucial for a creamy texture.
- d.Drain the soaking water. Transfer the dals to a pressure cooker. Add 4 cups of fresh water, 0.5 tsp of salt, and the turmeric powder.
- e.Secure the lid and pressure cook on medium-high heat for 5-6 whistles. Turn off the heat and allow the pressure to release naturally. The dals should be completely soft and mashable.
- 2
Step 2
- a.Prepare the Tadka (Masala Base)
- b.While the dal cooks, heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once the ghee is hot, add the cumin seeds. When they begin to sizzle and turn fragrant, add the hing and sauté for 10 seconds.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are deeply golden brown. This browning is key to the dal's flavor.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- f.Add the tomato puree, red chili powder, and coriander powder. Mix well and cook the masala for 6-8 minutes, stirring frequently, until it thickens and the ghee starts to separate from the mixture.
- 3
Step 3
- a.Combine and Simmer
- b.Open the pressure cooker once the pressure has settled. Check if the dals are cooked; they should be soft enough to mash easily with a spoon.
- c.Pour the prepared tadka into the pressure cooker with the cooked dal. Add the remaining 1 tsp of salt.
- d.Stir everything together thoroughly. Using the back of a sturdy ladle, mash some of the lentils against the wall of the cooker. This helps to naturally thicken the dal and create a creamy consistency.
- e.Place the cooker back on low heat (without the lid) and let the dal simmer for at least 15-20 minutes. This allows the flavors to meld beautifully. Stir occasionally to prevent it from sticking. Add a little hot water if the dal becomes too thick for your liking.
- 4
Step 4
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala and the crushed kasuri methi.
- c.Garnish generously with fresh chopped coriander leaves.
- d.Let the dal rest for 5-10 minutes before serving to allow the flavors to settle. Serve hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dals overnight is highly recommended for the best texture and faster cooking time.
- 2The key to a flavorful dal is patiently browning the onions until they are a deep golden color.
- 3For a richer, restaurant-style finish, prepare a final 'double tadka' with 1 tbsp of ghee, a pinch of hing, and 1/2 tsp of Kashmiri red chili powder. Pour this over the dal just before serving.
- 4Mashing about 20-25% of the cooked dal is the traditional secret to achieving a thick, creamy consistency without adding any cream.
- 5This dal tastes even better the next day as the flavors deepen. It can be stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Vegan Version
Substitute ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the dal is fully cooked, place a small steel bowl in the center. Add a hot piece of charcoal to the bowl, pour 1/2 tsp of ghee over it, and immediately cover the pot with a lid for 5 minutes to infuse a smoky aroma.
Creamier TextureCreamier Texture
For an extra indulgent dal, stir in 2-3 tablespoons of heavy cream or full-fat coconut milk at the end, just before adding the garam masala.
Instant Pot MethodInstant Pot Method
Use the 'Sauté' mode for the tadka. Then add the soaked dals and water, and pressure cook on 'High' for 15 minutes, followed by a natural pressure release.
Why this is on our healthy list.
Excellent Source of Protein
The combination of urad dal and chana dal provides a high-quality plant-based protein, essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
Rich in both soluble and insoluble fiber, this dal aids in digestion, helps maintain bowel regularity, and promotes a feeling of fullness, which can assist in weight management.
Provides Sustained Energy
The complex carbohydrates in lentils are digested slowly, providing a steady release of energy and helping to stabilize blood sugar levels, preventing energy spikes and crashes.
Rich in Essential Minerals
This dal is a good source of iron, which is vital for preventing anemia, and magnesium, which plays a role in nerve function and bone health.
Frequently asked questions
Yes, it is very healthy. It's an excellent source of plant-based protein, dietary fiber, and complex carbohydrates. The lentils provide essential minerals like iron, magnesium, and potassium, making it a nutritious and filling meal.