Maah Chole di Dal is a staple dal which is made in almost every Punjabi house. A healthy and nutritious dal with a creamy texture which is obtained from the black gram lentils and a subtle nutty sweetness obtained from the chana dal. This dal is mostly served in gurudwaras or langars.
So, now let share a few tips and suggestions to make this dal a super yummy one. Firstly, soak both the dals for atleast 1 hour before cooking. This results in faster cooking. Secondly, you can also cook the dal in a thick bottomed pot but take a note that it takes longer time to cook in a pot than a pressure cooker. Finally, the dal should not be watery but of a smooth consistency. If the dal contains more water then simmer and cook them for a few more minutes.
Course:- Main Course
Cuisine:- Punjabi, North Indian
1/4 cup split black urad dal
1/4 cup chana dal
1.5-2 cups water for pressure cooking
1 small onion, finely chopped
1 medium tomato, finely chopped
1 garlic clove, finely chopped
1/2 inch ginger, finely chopped
1 green chilli, finely chopped
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp red chilli powder
A pinch of asafoetida
1/2 tsp garam masala
Salt to taste
1.5 tbsp ghee
1. Firstly, rinse both black urad dal and chana dal and let them soak in enough water for 1 hour.
2. Now, in a pressure cooker, heat ghee and splutter the cumin seeds. Next, add the finely chopped onions and saute them till golden brown. Further add the finely chopped garlic, ginger and green chilli. Saute them for a few seconds.
3. Next, add the chopped tomatoes and saute till the tomatoes turn soft and mushy. Further add turmeric powder, red chilli powder, asafoetida and garam masala. Mix all the spices well.
4. Now, add both the soaked dals and stir well. Pour in water and add salt to it. Stir and pressure cook for 10-12 whistles or until both the dals are properly cooked.
5. Once the pressure settles down, check the dal. If they are not cooked properly, then again pressure cook for a few more whistles. Add in water if required. The dal should become soft and should have a smooth consistency.
6. Further mash the lentils with the back of a spoon when the pressure settles down. Check the seasonings and add spice powders and salt if required. Garnish them with some coriander leaves.
7. Finally, serve maah chole di dal, hot with lachha paratha, roti or steamed rice.