Maa Chole Di Dal
The recipe for Maa Chole Ki Dal presents a quintessential curried blend of assorted lentils rooted in Punjabi gastronomy. This nourishing and tasteful dish, bearing a distinctive title, is expertly crafted using a duo of lentil varieties.
Ingredients
- 2 tablespoons oil – can sub with ghee or butter
- ½ teaspoon cumin seeds
- ⅓ cup finely chopped onions or 1 medium-sized
- ½ teaspoon finely chopped ginger or ½ inch
- ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized
- ½ to 1 teaspoon finely chopped green chilies or 1 to 2 green chillies
- ½ cup finely chopped tomatoes or 2 medium-sized
- ¼ or ⅓ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida (hing) – optional
- ⅓ cup chana dal (split skinned bengal gram)
- ⅓ cup urad dal – split and with skins (split black gram)
- 2.5 cups water – for pressure cooking
- salt as required
- ½ to 1 cup water – to be added later, optional and if required
- ½ teaspoon Garam Masala
- 1 to 2 tablespoons coriander leaves – optional
Instructions
Soaking Lentils
- Pick and rinse both the lentils in fresh water a few times. Soak them in enough water for 30 minutes.
- If you have time, you can soak the dal for 45 minutes or more for faster cooking.
- Later drain all the water and set the soaked lentils aside.
Sautéing Onions And Tomatoes
- In a 3-litre stovetop pressure cooker, heat oil. Add the cumin seeds and fry them until they crackle on low heat.
- Then add onions and sauté them until light golden stirring often on medium-low heat.
- Add the finely chopped ginger, garlic and green chilies.
- Sauté for about 15 to 20 seconds or until the raw aroma of the ginger and garlic goes away.
- Add the tomatoes and sauté stirring often until the tomatoes become soft and pulpy.
- Now add the turmeric powder, red chili powder, asafoetida and garam masala. Fry for 4 to 5 seconds.
Adding Lentils And Water
- Add both the soaked lentils. Stir and mix well.
- Pour water and add salt as required. Mix again
Pressure Cooking Lentils
- Stir and pressure cook for 8 to 9 whistles or 10 to 12 minutes on medium to medium-high heat until both the lentils are softened and mushy.
- When the pressure settles down on its own, then only remove the lid and check the lentils.
- If they are not cooked completely and the water has dried up, add about ½ to 1 cup water and pressure cook for some more time. Both the lentils should become mushy and soft.
Simmering Lentils Further
- Open the lid when the pressure settles down on its own in the cooker.
- Simmer the dal for some more minutes until you get a smooth medium consistency.
- The dal should not be watery or runny.
- Mash a few cooked lentils with the back of a spoon when the dal is simmering. This helps in thickening the dal. If needed you can add some water if the dal looks too thick.
- Check the seasonings and add more of the spice powders and salt if required.
- Once the lentils have cooked to your desired consistency, add or garnish with coriander leaves.
Serving And Storage
- Serve the Maa Chole Ki Dal hot or warm with roti, paratha or steamed rice.
- Refrigerate leftovers for a day only in a covered container or bowl.
Nutrition
Calories: 235kcalCarbohydrates: 27gProtein: 9gFat: 11gSaturated Fat: 1gSodium: 415mgPotassium: 108mgFiber: 10gSugar: 2gCalcium: 71mgIron: 3mg
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