How to make Maa Cholian Di Dal -
A delicious mix of urad and chana dal this punjabi preperation tastes great with rotis and rice alike.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram flour (urad dal ka atta) (उड़द दाल का आटा), Split Bengal gram (chana dal) (चने की दाल)
Cuisine : Punjabi
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Toor Nu Khatti Meethi Dal-SK Khazana Mod Aleli Moongachi Amti Vengaya Sambhar Masoor Dal Methi
Maa Cholian 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 : 1-2days
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Maa Cholian Di Dal Recipe
Split black gram flour (urad dal ka atta) soaked overnight 2/3 cup
Split Bengal gram (chana dal) soaked overnight 1/3 cup
Salt to taste
Turmeric powder ¼ teaspoon
Pure clarified butter (desi ghee) 2 tablespo
Asafoetida a pinch
Garlic chopped 1 tablespoon
Ginger chopped 1 1/2 inches
Green chillies 2
Onion chopped 1 large
Tomato chopped 1 large
Kashmiri red chilli powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves Chopped for garnishing
Method
Step 1
Place the split black gram and Bengal gram with 4-5 cups water, salt and turmeric powder in a pressure cooker. Pressure cook on low heat till 5 whistles. Cool the dal and grind half of it into a paste.
Step 2
Heat 2 tablespoons ghee in a non-stick pan. Add asafoetida, garlic and ginger and sauté till garlic is golden.
Step 3
Chop green chillies and add. Sauté well. Add onion and sauté for 2 minutes or till it is translucent.
Step 4
Add tomato, mix well and sauté for 3-4 minutes. Add red chilli powder, a pinch turmeric powder and garam masala powder, mix and sauté for 3-4 minutes.
Step 5
Stir in the cooked dal and ground dal paste. Adjust salt, mix well, cover and cook for 15 minutes, stirring occasionally.
Step 6
Add 1 teaspoon ghee, garnish with chopped coriander and serve hot.
Nutrition Info
Calories : 778 Kcal
Carbohydrates : 96.7 gm
Protein : 32 gm
Fat : 29.2 gm
Other : Fiber- 22.9gm
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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.
