“Maah Chole Ki Dal” is one that is commonly relished in Punjabi households. “Maah” means chilke wali urad dal or split black gram with skin and ‘chole’ means chana dal or split black gram. I grew up in Chandigarh so this daal is a staple item in our lunch with hot plain steamed rice.
Urad daal, also known as Split Black Gram is a simple lentil is full of iron, folic acid, calcium, magnesium, potassium, and carbohydrates. Whereas, Channa daal is high in fiber and helps to lower cholesterol. It also has a very low hypoglycemic index, which is important for those with diabetes. It is a helpful source of zinc, folate, calcium, and protein.
In India, many delicious and tasty daal recipes are made by combining two or more daal. This combination of split urad daal and a handful of channa daal is delicious and creamy. It is mildly spiced daal with little ghee or butter.
This daal is minimal spices with a good amount of onion, garlic and green chilies. The slightly nutty taste and that the kernels do not dissolve into the daal even after repeated heating. It is a perfect and protein-rich lunch recipe which goes well with plain white rice.
Punjabi Maah Chole Ki Daal (Split Urad & Channa Daal)
Split urad daal – 1/2 cup
Channa daal – 1/2 cup
Finely chopped onion – 2
Finely chopped ginger – 1/2 inch
Finely chopped garlic – 6
Finely chopped green chilly- 2
Puree of tomato – 2
Cumin – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Sabzi masala – 1 tsp
Olive oil -2 tbsp
Ghee – 1 tbsp
Garam masala – 1/2 tsp
Salt to taste
Chopped coriander leaves – 1/4 cup
- Wash and soaked daal with 2 cups of water overnight.
- Wash soaked daal and boil in a pressure cooker with a pinch turmeric, salt with 2 cups of water in a pressure cooker. Pressure cook daal for 2 whistles and allow the steam to escape before opening the lid. Keep it aside.
- Heat the oil in a deep non-stick pan and add cumin.
- When the cumin crackle, add the onions and saute on a medium flame until translucent. Now add ginger, garlic and cook for 2 minutes.
- Add the tomatoes puree, coriander powder, turmeric, sabzi masala. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Now add 1 tbsp of ghee and add the boiled daal with garam masala.
- Mix them well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Garnished with chopped coriander leaves and serve with steam rice.