A meal at home is rarely fulfilling if a ladleful of dal is not served. It’s one of the most adaptable ingredients in an Indian kitchen. Take any one dal the Moong Dal for instance, and you can find at least five ways to cook it. Each region of India has its favourite selection of dal, even though most common ones are used pretty much everywhere, and each dal is prepared in a different way.
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 chana daal is delicious and creamy. It is mildly spiced dal with little ghee or butter.
“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 dal is a staple item in our lunch with hot plain steamed rice.
Urad dal, also known as Split Black Gram is a simple lentil that is full of iron, folic acid, calcium, magnesium, potassium, and carbohydrates. Whereas, Chana dal 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.
Punjabi Maah Chole Ki Daal | Split Urad and Chana Daal – Lunch Recipe
This dal 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 that goes well with plain white rice.
Split urad dal – 1/2 cup
Chana dal – 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 seeds – 1/2 tsp
Turmeric – 1/2 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Sabzi masala – 1 tsp
Olive oil – 2 tbsp
Ghee or butter– 1 tbsp
Salt to taste
Fresh chopped coriander leaves for garnishing
- Wash and soaked dal with 2 cups of water overnight.
- Wash soaked dal and boil in a pressure cooker with a pinch turmeric, salt with 2 cups of water in a pressure cooker. Pressure cook dal 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 little brown. Now add ginger, garlic and cook for 4 minutes.
- Lower the flame add coriander powder, turmeric,red chili powder, with little water and mix them well. Now add tomatoes puree and cook on a medium flame for 5 minutes, while stirring occasionally.
- Now add 1 tbsp of ghee and add the boiled dal with sabzi masala.
- Mix them well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Garnished with chopped coriander leaves and serve with steam rice.