How to make Ma Choliya di Dal - Cook Smart -

This flavourful dal is very popular especially among the Punjabis

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split black gram with skin (chilkewali urad dal) (छिलके वाली उड़द दाल), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Punjabi

Course : Dals and Kadhis

For more recipes related to Ma Choliya di Dal - Cook Smart checkout Ma Choliyan Di Dal. You can also find more Dals and Kadhis recipes like Sweet Corn Kadhi Ambat Varan Raw Mango Rasam Khatti Dal-SK Khazana

Ma Choliya di Dal - Cook Smart

Ma Choliya di Dal - Cook Smart Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 4-5 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ma Choliya di Dal - Cook Smart Recipe

  • Split black gram with skin (chilkewali urad dal) soaked 1/2 cup

  • Split Bengal gram (chana dal) soaked 1/2 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Green chillies

  • Medium onion 1

  • Medium tomato 1

  • Oil 4 tablespoons

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Garlic chopped 2 teaspoons

  • Ginger chopped 2 teaspoons

  • Kashmiri red chilli powder 3/4 teaspoon

  • Milk 1 cup

  • Black peppercorns crushed 1/2 teaspoon

  • Ginger strips a few

  • Fresh coriander leaves 1 sprigs


Step 1

Put split Bengal gram, split black gram, salt, turmeric powder and 2 cups water in a deep non-stick pan and let it come to a boil. Cover and cook.

Step 2

Chop green chillies roughly and add to the pan and continue to cook till the grams are soft.

Step 3

While the grams cook, finely chop onion and tomato.

Step 4

To make the tempering, heat oil in another non-stick pan, add asafoetida and cumin seeds and saute till cumin seeds change colour. Add onion and saute. Add garlic and ginger and saute till fragrant and golden.

Step 5

Add tomato and saute till pulpy. Add Kashmiri red chilli powder and mix.

Step 6

When the grams are cooked add the tempering to the grams and mix. Mash the grams with a hand blender.

Step 7

Add milk and mix and mash again with the blender.

Step 8

Add crushed black peppercorns and mix well.

Step 9

Pour into a serving bowl, garnish with gingers strips and coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.