Maa Chole Ki Dal

Maa Chole ki Dal is a staple punjabi recipe made from combination of two lentils Chana Dal (yellow Gram) & split black urad dal (black lentils). Its creamy, nutty and super delicious and pairs extremely well with both Rice and Indian flatbreads like naan/roti. Add a side of pickle and salad for that complete meal!!

Maa chole ki dal is my husband's favorite dal and we make it at least once in a fortnight. If I ask him which dal should I make, without a doubt his reply would be maa chole di dal. I at times think why do I even ask 😃. Now the kids love it too so its one of those favorite go to recipes!!

What is Maa Chole Ki Dal

Maa or Maah in this dal refers to split black urad dal (split black gram) and Chole is chana dal (yellow bengal gram). This dal is cooked by combining these two lentils together and hence the name Maa Chole ki dal. It is also known as Maah choleyan di daal, Punjabi Maa Chole di dal or Langar wali daal as its one of those recipes that is regularly served at Gurudwara langar. This lentil combination gives this dal it unique look and different texture and taste. It gets its creaminess from the black gram and nutty flavor from the chana dal making it super delicious!

Can we use whole black urad dal instead of split black urad

Traditionally, split black urad dal (black gram) is used to make Maa Chole ki dal. Split which is nothing but whole urad dal split in half. Split variety cooks faster than whole and this ties to the fact of this dal being an everyday staple recipe in most Punjabi homes. That being said. you can also use whole black urad inplace of split. But the cooking and soaking time will increase.

When using whole black urad dal - Soak 8hrs or overnight and then cook on manual high (or pressure cook or Bean Chilli mode) for 30 mins. rest all recipe and ingredients remain same. 

How to make Maa Chole Ki Dal:

This langarwali dal can be made on stove top in thick bottomed cooking pot/dutch oven or traditional pressure cooker or in the new age electric pressure cookers like InstantPot or Multipot. I always made this dal in pressure cooker and now prefer making it in InstantPot. You can also cook this dal in a  thick bottomed pot or dutch oven, just that it takes longer to cook.

Start by soaking these lentils and then cooking them. Prepare a base of of ginger garlic, onion tomato masala with Indian spices and add these to the lentils and simmer until it gets creamy. It thickens as it cooks/sits so adjust consistency with water as needed. That easy!!

Serving suggestions for Langar Wali Dal:

Maa Chole ki Dal can be served with zeera rice (cumin flavored basmati rice) along with side of pickle and salad or pickled onions. It has a tendency to thicken as it sits so it pairs really well with Indian flat breads like roti/chapati/naan/paratha too. Have some leftovers, use them to make these delicious leftover dal paratha for next day's breakfast.

Step by Step Method Using Instant Pot

Wash and rinse the Chana Dal & split black urad dal thoroughly 3-4 times till water runs almost clear. Soak them for 30 mins while you prep the rest of the ingredients. Start the InstantPot on saute mode (normal) and add oil/ghee to it & once hot add the cumin seeds, black cardamom and cloves. When the seeds splutter add the onions & saute till they turn translucent and slightly golden. Stir in the ginger, garlic & green chili paste & saute until raw garlic smell goes.  Stir in the tomatoes, salt & cook covered for a minute or two.

Add the spices & mix well and cook for a min. Drain the water from the soaked dals and add them to this masala along with 3-4 cups of water. Close the lid with Vent to sealing and cook on manual or pressure cook for 20mins followed by quick release (natural release works too).

Open the lid and crush the kasoori methi in your palms & add it to this dal for extra flavor. At this point the dal will be cooked and soft but still you can see the liquid and dal separate. So turn on the saute mode (low) and simmer this dal for another 10-15 mins to make it creamy, stirring intermittently. You can also mash it with the back of you spoon to make it more creamy.  Dal is ready to be served. Serve hot!

Using Regular Pressure Cooker on Stove top -

Soak the Chana Dal & split black urad dal for 30 mins, drain & pressure cook with 4 cups of water, salt & black cardamom till about done. (about 4-5 whistles on medium heat). Allow the steam to go away completely before opening the pressure cooker lid. While the dal pressure cooks make the onion tomato masala in a separate pan and then mix it with the cooked dal and simmer until creamy.  See recipe card for details.

That's it out Maa chole ki Dal is ready. Garnish with some coriander & ginger juliennes & serve with rice/roti/chapati or any Indian bread of your choice. Enjoy this protein packed lentils curry!!

More such delicious Staple Punjabi recipes for you to try:

• ALOO GOBI
• RAJMA MASALA
• SUKHI URAD DAL
• SPLIT BENGAL GRAM CURRY
• EASY PANEER BUTTER MASALA

Hope you enjoy this Maa Chole ki Dal as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!

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Maa Chole Ki Dal

Shweta Arora

Maa Chole ki Dal is a staple punjabi recipe made from combination of two lentils Chana Dal (yellow Gram) & split black urad dal (black lentils). Its creamy, nutty and super delicious and pairs extremely well with both Rice and Indian flatbreads like naan/roti with a side of salad for that complete meal!!

5 from 1 vote

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Prep Time 10 mins

Cook Time 45 mins

soak time 30 mins

Total Time 1 hr 25 mins

Course Main, Main Course

Cuisine Indian

Servings 4 people

Equipment

• Instant Pot
• Pressure cooker

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ ½ cup chana dal yellow gram
• ▢ ½ cup split black urad dal split black lentils or black gram
• ▢ 1-2 tablespoon oil/ghee
• ▢ 1 black cardamom badi elaichi
• ▢ 2 cloves
• ▢ 1 teaspoon cumin seeds zeera
• ▢ 1 medium yellow onion finely chopped
• ▢ 1 tablespoon ginger minced
• ▢ 1 tablespoon garlic minced
• ▢ 1 -2 green chilies chopped, optional and adjust to taste
• ▢ 2 medium tomatoes finely chopped or pureed or 1 tablespoon tomato paste
• ▢ 1 tablespoon kasoori methi dry fenugreek leaves
• ▢ salt to taste

Spices :

• ▢ ¼ teaspoon turmeric powder
• ▢ 1 teaspoon red chili powder
• ▢ ½ teaspoon dry mango powder amchur, or use lemon juice to taste
• ▢ ½ tablespoon coriander powder dhania powder
• ▢ ¼-1/2 teaspoon garam masala

Instructions

 

How to Make Maa Chole ki Dal in Pressure Cooker:

• Soak the Chana Dal & split black urad dal for 30 mins, drain & pressure cook with 4 cups of water,salt & black cardamom till about done. (4-5 whistles).
• Allow the steam to go away completely (naturally) before opening the pressure cooker lid.
• While the dal cooks, in another pan heat some oil & once hot add the cumin seeds. When they splutter add onions and saute till they turn translucent and slightly golden.
• Stir in the ginger, garlic & green chili paste & saute until raw garlic smell goes away.  
• Now add the tomatoes, salt & cook covered till the tomatoes turn soft. (Be careful when you add salt as you have added salt while cooking dal).
• Add all the spice powders and mix well. Saute till this onion tomato masala starts oozing oil from the sides. Add this onion tomato masala in the cooked dal & mix.
• Crush the kasoori methi in your palms & add it to this dal for extra flavor.
• Simmer on low heat for 10-15 mins until creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!

How to Make Maa Chole ki Dal in Instant Pot:

• Wash and rinse the Chana Dal & split black urad dal thoroughly 3-4 times till water runs almost clear. Soak them for 30 mins while you prep the rest of the ingredients. 
• Start the InstantPot on saute mode (normal) and add oil/ghee to it & once hot add the cumin seeds, black cardamom and cloves.
• When the seeds splutter add the onions & saute till they turn translucent and slightly golden. 
• Stir in the ginger, garlic & green chili paste & saute until raw garlic smell goes. 
• Add in the tomatoes, salt & cook covered for a minute or two.
• Add the spices & mix well and cook for a few seconds.
• Drain the water from the soaked dals and add them to this masala along with 3-4 cups of water.
• Close the lid with Vent to sealing and cook on manual HIGH (or pressure cook) for 20 mins followed by quick release (natural release works too).
• Open the lid and crush the kasoori methi in your palms & add it to this dal for extra flavor.
• At this point the dal will be cooked and soft but still you can see the liquid and dal separate. So turn on the saute mode (low) and simmer this dal for another 10-15 mins to make it creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!

Notes

• You can use whole black urad dal inplace of split.
• When using whole black urad dal - Soak 8hrs or overnight and then cook on manual high (or pressure cook or Bean Chilli mode) for 30 mins. Rest all recipe and ingredients remain same. 

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Happy Cooking
Shweta