Tata Sampann Recipes: Iftar Treats – Maa Chole Di Dal
Bonny Shah

Bonny Shah
6 September 2019

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

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

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.


The views and opinions expressed, and assumptions & analysis presented in this content piece are those of the author(s) and do not necessarily reflect the official policy or position of any other agency, organization, employer or company. The information, including but not limited to, text, graphics, images and other material contained on this website are for informational purposes only. The purpose of this website is to promote broad consumer understanding and knowledge of various health topics. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read on this website.


Bonny shahPulsesWellness