maah chole ki dal recipe, punjabi maah choleyan di daal recipe
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4.75 from 8 votes

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
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: main course
Cuisine: north indian, punjabi
Servings: 3 to 4
Author: Dassana Amit


  • 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


soaking dals

  • pick and rinse both the dals. soak them in enough water and keep aside for 30 minutes.
  • if you have time, you can soak the dal for 45 minutes or more for faster cooking.

making maah chole ki dal

  • in a pressure cooker, heat oil. brown the cumin seeds first.
  • then add onions and fry them till light brown. add the ginger, garlic and green chilies.
  • fry for about 15 to 20 seconds or till the raw aroma of the ginger and garlic goes away.
  • add the tomatoes and saute till the tomatoes become soft and pulpy.
  • now add the turmeric powder, red chili powder, asafoetida and garam masala.
  • fry for 4 to 5 seconds. add both the dals and stir well. pour water and add salt.
  • stir and pressure cook for 8 to 9 whistles or more till both the dals are cooked.
  • when the pressure settles down on its own, check the dal.
  • 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 few 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.
  • check the seasoning and add more of the spice powders and salt if required.
  • once done, garnish with coriander leaves and serve the maa chole ki dal hot with steamed rice.