Ma Choleyaan di Dal

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Serves 4

DAL! Like it or not it's made in almost all Indian households. Here's a version of dal you can try consisting of urad and chana dal. This Punjabi dal is a sure shot way to win over some hearts! ;)As an Amazon Associate, Culinary Wonderland earns from qualifying purchases.

Recipe

Serves 4 · Prep 300m · Cook 40m

Ingredients

• ½ cup split black gram with skin (chilkewali urad dal), soaked
• ½ cup split Bengal gram (chana dal), soaked
• Salt to taste
• ¼ tsp turmeric powder
• 3 green chillies
• 1 medium onion
• 1 medium tomato
• 4 tbsps oil
• ¼ tsp asafoetida
• 1 tsp cumin seeds
• 2 tsps chopped garlic
• 2 tsps chopped ginger
• ¾ tsp Kashmiri red chilli powder
• 1 cup milk
• ½ tsp crushed black peppercorns
• Few thin ginger strips
• A sprig of fresh coriander leaves

Method

1. In a deep non-stick pan, combine split Bengal gram, split black gram, salt, turmeric powder, and 2 cups of water. Bring the mixture to a boil, then cover and let it cook.
2. While the grams are cooking, finely chop the onion, tomato and garlic.
3. In another non-stick pan, heat oil for tempering. Add asafoetida and cumin seeds, sauté until the cumin seeds change color. Then, add the chopped onion and sauté. Add garlic and ginger, sauté until fragrant and golden.
4. Add the chopped tomato to the tempering and sauté until it becomes pulpy. Mix in Kashmiri red chili powder.
5. Once the grams are cooked, add the tempering to the grams and mix. Use a hand blender to mash the grams.
6. Pour in milk and mix. Mash again with the blender.Add crushed black peppercorns and mix well.
7. Transfer the mixture into a serving bowl. Garnish with ginger strips and a sprig of coriander. Serve hot.