Punjab
Maa chole di dal
Whole urad and chana dal, slow cooked till creamy. The dal of gurdwara langars, made at home.
70 minTime
11 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 70 minutes come after.
Make it your way
Grandma's wayLangar style: urad, chana, ghee, patience.
The original229kcalsame
11 gproteinsame
8 gfibresame
70minutessame
Classic maa chole di dal.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Soak the urad and chana dal together overnight. Drain.
- 2Pressure cook with water, turmeric and salt for 8 to 10 whistles, then let the pressure release naturally.
- 3Heat ghee, crackle cumin, then fry onion, ginger, garlic and green chilli until golden. Add tomatoes and chilli powder and cook until soft.
- 4Pour the dal into the tadka, mash lightly and simmer for 15 minutes, adding water if it gets too thick. Finish with garam masala and coriander.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.