How to make Ma Choliyan Di Dal -

Urad and chana dal cooked with mother’s love!

Sanjeev Kapoor

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

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


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.

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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.