How to make Ma Choliyan Di Dal -
Urad and chana dal cooked with mother’s love!
This recipe is from FoodFood TV channel & has featured on Maa ki Dal.
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 Choliyan Di Dal checkout Ma Choliya di Dal - Cook Smart. You can also find more Dals and Kadhis recipes like Tomato Rasam - SK Khazana Dal Fry Green Chilly Dal Mod Aleli Moongachi Amti
Ma Choliyan Di Dal 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 : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Ma Choliyan Di Dal Recipe
Split black gram with skin (chilkewali urad dal) soaked 1 cup
Split Bengal gram (chana dal) soaked 1/2 cup
Turmeric powder 1/2 teaspoon
Salt to taste
Ginger grated 2 tablespoons
Asafoetida a pinch
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Ginger finely chopped 1 tablespoon
Onion finely chopped 1 medium
Red chilli powder 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Coriander leaves chopped 1 tablespoon
Method
Step 1
Drain and pressure-cook, on low heat, both grams in 4 cups of water with turmeric powder, salt, 1 tablespoon grated ginger and asafoetida for 5-7 whistles.
Step 2
Heat ghee in a non-stick pan. Add cumin seeds and sauté for 1 minute.
Step 3
Add remaining ginger and onion, mix and sauté for 2 minute.
Step 4
Add red chilli powder and garam masala powder, mix and sauté for 2 minutes.
Step 5
Add pressure cooked dal, stir to mix and add 1 cup water. Stir, cover and cook till it comes to a boil.
Step 6
Switch off heat, add chopped coriander and mix well. Serve hot.
Nutrition Info
Calories : 1463 Kcal
Carbohydrates : 140.1 gm
Protein : 53.1 gm
Fat : 75.2 gm
Other : 29.9
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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 www.sanjeevkapoor.com 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.
