A staple in the Punjabi households, “Maa chholiyan di dal” is a creamy, flavorful blend of urad dal and chana dal. As it is often cooked with oodles of butter and ghee, it is in an indulgence that spells comfort. Although, Maa Chole Di Dal seems like a complex dish, it is quite simple to make. Its addition makes all meals a feast in Punjab, and rightly so! It is a dish that elevates every meal through its simple flavours.
While it is an ideal addition to any meal, it holds a special place in the Diwali Dawat. As the harsh winters descend all over northern Indian at this time of the year, Maa Chole Di Dal adds a touch of warmth to the festive fare.
The key ingredient in Maa Chole Di Dal are spilt urad dal and chana dal. Both of these dals amp up the nutritional value of your meals by adding protein. As it isn’t highly spiced, this dal keeps the inherent flavour of its ingredients intact while enhancing it with select spices and vegetables.
Apart from the protein, chana dal is also rich in B complex Vitamins such as B1, B2, and B3. Its high-fibre content helps stay fuller for long, thus, preventing binge eating, aiding in weight loss.
While urad dal is famously known as the ‘dal for the diabetics’, its high quantities of fibre, magnesium, and potassium are known to provide multiple benefits that can help keep your cardiovascular system healthy.
To make your Iftar treats special, use renowned Chef Sanjeev Kapoor’s recipe to make Maa Chole Di Dal. Use the pure, unadulterated and unpolished dals from the Tata Sampann range to achieve the authentic taste.
Cooking the dal
- ½ cup – Tata Sampann Chana Dal, soaked for 1 hour
- ½ cup – Tata Sampann Urad Dal, soaked for 1 hour
- ½ tbsp – roughly chopped ginger
- 2 green chilies broken
- ¼ tsp turmeric powder
- 4 cups water
For the tadka –
- 2 tbsp Ghee
- 1 tbsp Butter
- 1 tsp Cumin Seeds
- 1 Onion, medium, finely chopped
- 1 tsp Green chilies, finely chopped
- ½ tbsp Ginger, finely chopped
- 1 Tomato, large, finely chopped
- ½ tsp Tata Sampann Red Chili powder
- In a cooker, add the soaked Tata Sampann Chana Dal and Urad dal
- Add ginger, green chilies, turmeric and salt to this.
- Add four cups of water and pressure cook till the dals are soft, around two-three whistles.
- In the meanwhile, to prepare the tadka, heat the ghee and butter.
- Add cumin seeds, onion, green chilies, ginger and tomato. Mix well and sauté for a minute.
- Add red chili powder.
- Mix the tadka in the cooked dal. Bring it to a boil.
- Serve hot with a dollop of butter.
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