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
Servings: 3 to 4
- ⅓ cup split urad dal with skin (split black gram)
- ⅓ 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
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.