maa chole ki dal recipe | punjabi maa choleyan di daal recipe


maa chole ki dal recipe

maa chole ki dal or maa choleyan di daal is a staple dal made in every punjabi house hold.

when i first heard the name, i was laughing. i did not even know that such a dal exists with such a name. maa here in this dal means black gram or urad dal. chole is bengal gram or chana dal. in punjabi we call this dal as ‘maa chollon di dal‘.

many delicious dal recipes of india are made by combining two or more dals. e.g. rajasthani panchmel dal. this punjabi dal is one more fine example of preparing a yummy dal recipe by combining the two lentils, which i have mentioned before. both the dals are split. but the black gram have their skins on.

the end result is a smooth dal with a creamy texture from the black gram and a subtle nutty sweetness from the chana dal.

chana dal urad dal for maa cholon ki dal

this maa chole ki dal is minimally spiced. we don’t over spice this dal with spices, but do use a fair amount of onion, ginger, garlic and green chilies. they do add some depth to the dal in terms of taste and flavors. so that the dal does not become bland.

if you have ever eaten food in gurudwaras or langars, then this maa chole ki dal will remind you of the dal served in gurudwaras. the dal served there have a slight thick consistency and sweet in taste.

this maa choleyan di daal is a filling dal and should be eaten hot with rice, roti or parathas. the dal is also very heavy.

i have learnt to make this dal from my mil, who has been making this way for many years. this is a family favorite recipe that i am sharing. i usually first temper the spices, etc and then add the lentils. sometimes, my mil makes a one pot dal. she does not temper. just adds all the ingredients in the pressure cooker along with the butter or ghee and lets the dal cook.

you can also cook maa chole ki dal in a pot. just that they will take a longer time to cook. if cooking in a pot, the soak the dal for 45 mins or 1 hour before cooking. the quantity of water should be adjusted when cooking in a pot. use a thick bottomed pot, so that the cooked dal does not stick at the bottom.

lets start step by step maa chole di dal recipe:

1. pick and rinse both the dal. soak them for half an hour.

rinse maa chole di dal

2. in a pressure cooker, heat oil. brown the cumin seeds first.

cumin for maa chole di dal

3. then add onions.

onions for maa chole di dal

5. fry them till light brown.

ginger for maa chole di dal

6. add finely chopped ginger, garlic and green chilies. fry for about 15-20 seconds or till the raw aroma of the ginger and garlic goes away.

onions for maa chole di dal

7. add the tomatoes and saute till the tomatoes become soft and pulpy and you see oil leaving the sides of pan.

tomatoes for maa chole di dal
8. now add the turmeric powder, red chili powder, asafoetida.

spices for maa choleyan di daal

9. fry for 4-5 seconds. drain the dals and add them. stir well.

add dal

10. pour water.

add water to dal

11. add salt.

add salt to dal
12. stir and pressure cook for 8-9 whistles or more till the both the dals are cooked. when the pressure settles down on its own, check the dals.

cooked dal

13. if they are not cooked completely and the water has dried up, then add about 1 cup water and pressure cook for a few whistles more. both the lentils should become soft. open the lid when the pressure settles down and simmer the dal for a some more minutes till you get a smooth consistency. the dal should not be watery but smooth. mash a few cooked lentils with the back of a spoon when the dal is simmering.

making maa choleyan di daal

14. lastly add garam masala powder. check the seasoning and add more of the spice powders and salt if required.

making maa choleyan di daal

15. once done, garnish with coriander leaves and serve the maa chole ki dal hot rotis with steamed rice.

maa chole ki dal

if you are looking for more dal recipes then do check mah ki dal, dal makhani, chana dal frymoong dal tadka, dal bukhara and dal fry recipe.

 maa chole di dal recipe below:

5.0 from 1 reviews
maa chole di dal recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
maa chole di dal recipe - creamy and smooth punjabi dal recipe made with split black gram and split bengal gram
AUTHOR:
RECIPE TYPE: main
CUISINE: north indian, punjabi
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • ⅓ cup split urad dal with skin/split black gram
  • ⅓ cup chana dal/splitskinned bengal gram
  • 2.5 cups water for pressure cooking
  • 1 medium onion, finely chopped or ⅓ cup finely chopped onion
  • 2 medium tomatoes, finely chopped or ½ cup finely chopped tomatoes
  • 2-3 garlic/lahsun, finely chopped
  • ½ inch ginger/adrak, finely chopped
  • 1 or 2 green chilies/hari mirch, finely chopped
  • ½ tsp cumin seeds/jeera
  • ¼ or ⅓ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • a pinch of asafoetida/hing
  • ½ tsp punjabi garam masala or garam masala powder
  • ⅔ to ¾ cup water to be added later or as required
  • 2 tbsp oil or ghee or butter
  • salt as required
INSTRUCTIONS
  1. pick and rinse both the dal. soak them in enough water and keep aside for 30 minutes.
  2. in a pressure cooker, heat oil. brown the cumin seeds first.
  3. then add onions and fry them till light brown. add the ginger, garlic and green chilies.
  4. fry for about 15-20 seconds or till the raw aroma of the ginger and garlic goes away.
  5. add the tomatoes and saute till the tomatoes become soft and pulpy.
  6. now add the turmeric powder, red chili powder, asafoetida and garam masala.
  7. fry for 4-5 seconds. add both the dals and stir well. pour water and add salt.
  8. stir and pressure cook for 8-9 whistles or more till the both the dals are cooked.
  9. when the pressure settles down on its own, check the dal.
  10. if they are not cooked completely and the water has dried up, then add about 1 cup water and pressure cook for a few whistles more. both the lentils should become soft.
  11. open the lid when the pressure settles down and simmer the dal for a few more minutes till you get a smooth consistency.
  12. the dal should not be watery but smooth.
  13. mash a few cooked lentils with the back of a spoon when the dal is simmering.
  14. check the seasoning and add more of the spice powders and salt if required.
  15. once done, garnish with coriander leaves and serve the maa chole ki dal hot with steamed rice.
NOTES
!if you have time, you can soak the dal for 45 mins or more for faster cooking.




{ 14 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    RATE THIS RECIPE:  

  1. Payal says

    I’m ashamed to say that I am a beginner (in cooking) at the age of 38 but after scrolling and surfing many websites, stumbled upon yours ….And I think it is one of the best things that happened to me. For a beginner like me, a step by step pic is genuinely what I need …. And this website just fulfills that need. A BIG THANK YOU for taking so much effort in clicking step by step pics…. I have vowed to try something new almost every alternate day and thanks to this website, all dishes have turned out well…. Wish I cold personally meet you and hug you tight

    • says

      thanks payal for this sweet feedback. one is never too old to learn and never feel ashamed or guilty of anything because it kills the spirit. i wish you all the best.

  2. Z says

    Hi Dassana, another hit recipe! I enjoyed cooking urad dal (with chana dal) in the Punjabi style. I previously had urad dal cooked in the traditional Bengali way, although that’s a slightly different taste.

    On an unrelated note, have you considered a “favourites or recently commented” section in your blog? Would be very useful for those of us who are interested in trying out different cuisines and recipes.

    Cheers and have a blessed Sunday.
    Z

  3. Pari says

    All your recipes are grt dassana…my hub has got transferred to north ..v r from south…ur recipes makes me feel comfortable to try out new simple and tasty dishes using the items available in my nearby supermarket…Keep going…ALL the best and now i hav gotbthe habit like wen i search fr a recipe and if ur names seen n d link i opt nly fr ur blog….

  4. says

    Loved reading this post :), you have become a pakka Punjabi by now …. I make this dal regularly at home and have eaten it during langar too :)

  5. says

    thats a new recipe for me. sometimes make mah di dal with split urad but combining these wo dals will definitely give a creamier result. looks fantastic.