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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
Soak and Pressure Cook the Dals
Prepare the Tadka (Masala Base)
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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.
This punjabi recipe takes 80 minutes to prepare and yields 4 servings. At 307.17 calories per serving with 13.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
Substitute ghee with a neutral vegetable oil or coconut oil to make the recipe completely plant-based.
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.
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.
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.
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.
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.
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.
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.
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.
A typical serving (about 1 cup or 435g) of Mah Chole di Dal contains approximately 450-500 calories. The exact count can vary based on the amount of ghee used.
Absolutely, but it will take significantly longer. Cook the soaked dals in a heavy-bottomed pot with a lid for about 1.5 to 2 hours, or until they are completely soft and tender. You will need to add more water as it evaporates.
While both are creamy Punjabi dals using sabut urad dal, Mah Chole di Dal also includes chana dal, which gives it a unique texture and flavor. Dal Makhani typically uses rajma (kidney beans) instead of chana dal and is often much richer with the addition of butter and cream.
The creaminess comes from two main steps: adequate soaking of the dals and mashing some of the cooked lentils. If you skipped or shortened the soaking time, the lentils might not break down as well. Be sure to use the back of your ladle to mash some of the dal against the pot wall after pressure cooking.