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Maa Channe Ki Dal
- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
It is best to soak the dal for atleast an hour before cooking. Also, always use a deep-bottomed pot for cooking as this dal has a tendency of sticking to the bottom of a vessel.
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Maa Chana Dal is a staple dal at Punjabi homes and is also a regular dish served at langars in gurudwaras across the world. ‘Maa dal’ is actually a name for ‘black gram’. This dal dish is best savoured with rice and chappatis.
- Black gram (urad dal) (½ cup)
- Split chickpeas (chana dal) (½ cup)
- Onion, finely chopped (1)
- Tomato, finely chopped (2)
- Garlic (lahsun), finely chopped (2 to 3)
- Ginger (adrak), finely chopped (1-inch)
- Green chillies (hari mirch), finely chopped (2)
- Cumin seeds (jeera) (1 tsp)
- MTR Haldi Turmeric Powder (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Asafoetida (hing) (a pinch)
- MTR Garam Masala Powder (1 tsp)
- Salt to taste (2 tsp)
- Coriander leaves (hara dhania), chopped (3 tsp)
- Thoroughly wash the dals.
- Heat oil in a pressure cooker. Toss in the jeera and as soon as it has started to splutter, add in the onions. Keep frying till the onions have turned golden brown in colour.
- Next, add in the chopped ginger, garlic and green chillies. Keep sautéing till the mix has softened.
- Then, add in the tomatoes and keep sautéing till they have turned pulpy.
- Next, add in the MTR Haldi/Turmeric Powder, the MTR Lal Mirch Red Chilli Powder, hing and the MTR Garam Masala Powder. Keep frying for less than a minute.
- Then, add in both the dals and stir well. Pour in 2 cups of water along with some salt.
- Stir and then pressure-cook, timing it to 7 to 8 whistles. Once done, turn off the flame.
- Allow the steam to escape naturally.
- Open the cooker lid and let the dal simmer for a few more minutes, or till you get a smooth consistency.
- Add in some 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.
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