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

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maah chole ki dal recipe, punjabi maah choleyan di daal recipe

maah chole di dal is a creamy and smooth punjabi dal recipe made with split black gram and split bengal gram

4.58 from 7 votes
total time:
30minutes

maah chole ki dal recipe with step by step phoots – maah choleyan di daal is a staple dal made in every punjabi house hold.

maa chole ki dal recipe

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

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. you can also check this langarwali dal, dal makhani dhaba style and dhaba dal recipe.

this maah 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 mother in law, 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 maah 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.

if you are looking for more dal recipes then do check mah ki dal, dal makhanimoong dal tadka, dal tadka and dal fry recipe.

 maah chole di dal recipe below:

maah chole ki dal recipe, punjabi maah choleyan di daal recipe
4.58 from 7 votes
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maah chole di dal

maah chole di dal is a creamy and smooth punjabi dal recipe made with split black gram and split bengal gram
course main course
cuisine north indian, punjabi
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

  • cup split urad dal with skin (split black gram)
  • cup chana dal (split skinned 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 to 3 garlic - finely chopped (lahsun)
  • ½ inch ginger - finely chopped (adrak)
  • 1 or 2 green chilies - finely chopped (hari mirch)
  • ½ teaspoon cumin seeds (jeera)
  • ¼ or ⅓ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing)
  • ½ teaspoon garam masala powder
  • ⅔ to ¾ cup water to be added later or as required
  • 2 tablespoon oil or ghee or butter
  • salt as required

how to make maah chole di dal

soaking dals

  1. pick and rinse both the dals. soak them in enough water and keep aside for 30 minutes.

  2. if you have time, you can soak the dal for 45 minutes or more for faster cooking.

making maah chole ki dal

  1. in a pressure cooker, heat oil. brown the cumin seeds first.
  2. then add onions and fry them till light brown. add the ginger, garlic and green chilies.
  3. fry for about 15 to 20 seconds or till the raw aroma of the ginger and garlic goes away.

  4. add the tomatoes and saute till the tomatoes become soft and pulpy.
  5. now add the turmeric powder, red chili powder, asafoetida and garam masala.
  6. fry for 4 to 5 seconds. add both the dals and stir well. pour water and add salt.

  7. stir and pressure cook for 8 to 9 whistles or more till the both the dals are cooked.

  8. when the pressure settles down on its own, check the dal.
  9. 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.
  10. open the lid when the pressure settles down and simmer the dal for a few more minutes till you get a smooth consistency.
  11. the dal should not be watery but smooth.
  12. mash a few cooked lentils with the back of a spoon when the dal is simmering.
  13. check the seasoning and add more of the spice powders and salt if required.
  14. once done, garnish with coriander leaves and serve the maa chole ki dal hot with steamed rice.

TRENDING NOW

step by step maa chole di dal recipe:

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

rinse - maah chole di dal recipe

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

cumin for maah chole di dal recipe

3. then add onions.

onions for maah chole di dal recipe

5. fry them till light brown.

ginger for maah chole di dal recipe

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 maah chole di dal recipe

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

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

spices for maah choleyan di daal recipe

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

add dal to make maah chole di daal recipe

10. pour water.

add water to make maah chole di daal recipe

11. add salt.

salt for maah chole di daal recipe
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 for maah chole di daal recipe

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 maah chole di daal recipe

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

making maa chole di daal recipe

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

maah chole ki dal recipe, punjabi maah choleyan di daal recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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22 comments/reviews

  1. Hi, The dal tastes very nice.
    But there is one peculiar thing about it, when I cook it and pack for lunch for office. It gets spoiled, just after 4 hours it’s totally spoiled with some white foam over its surface.

    I have done this twice and both the times it got spoilt.
    What could be the reason?

    • strange. when we make this dal, we make it for both lunch and dinner and it does not get spoiled. i would suggest to pack the dal in a steel tiffin box. add it hot as soon as the dal is made and then cover with lid. the hotness will prevent growth of any microorganism and the dal will not get spoiled.

  2. Awesome! Even my normally finicky varan bhat eating kid liked it!

    • thats great and nice to know Girija ?
      thanks for sharing.

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