How to make Ma Chole Di Dal - A favourite of the Punjabis.

This recipe is from the book Cooking with Love.

Main Ingredients : Split black gram, Bengal gram

Cuisine : Punjabi

Course : Dals and Kadhis

Ma Chole Di Dal Recipe Card

Ma Chole Di Dal

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.

For more recipes related to Ma Chole Di Dal checkout Ma Choliyan Di Dal, Maa Chole Di Dal, Amritsari Sookhi Dal, Dal Kababi . You can also find more Dals and Kadhis recipes like Kali Dal, aloof Matar paneer, Besan Ke Shahi Gatte, Dal Maharani.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Ma Chole Di Dal Recipe

  • Split black gram soaked 2/3 cup

  • Bengal gram

  • Bengal gram (chana) soaked 1/3 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Pure ghee 2 tablespoons

  • Onion chopped 1 medium

  • Ginger chopped 1 1/2 inch piece

  • Garlic cloves chopped 4-5

  • Asafoetida a pinch

  • Tomato chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Drain and pressure-cook, on low heat, both the grams in four cups of water with salt and turmeric powder till the pressure is released four times (four whistles).

Step 2

Heat the ghee in a pan. Add the onion, ginger, garlic and asafoetida and sauté till golden.

Step 3

Add the tomato and sauté till it turns pulpy.

Step 4

Add the red chilli powder and garam masala powder and sauté till the ghee surfaces.

Step 5

Add the cooked grams and mix. Add one cup of water, adjust the salt and simmer for half an hour or till completely soft.

Step 6

Garnish with the fresh coriander and serve hot with paranthas or rice.