Ma Choliya Di Dal | Cooksmart | Sanjeev Kapoor Khazana

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! ;)

MA CHOLIYAN DI DAL

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. Heat a deep non-stick pan. Add split Bengal gram, split black gram, salt, ¼ tsp turmeric powder and 2 cups water and let it come to a boil. Cover and cook.
2. Chop green chillies roughly and add to the pan and continue to cook till the grams are soft.
3. While the grams cook, finely chop onion and tomato.
4. To make the tempering, heat oil in another non-stick pan, add asafoetida and cumin seeds and saute till cumin seeds change colour. Add onion and saute. Add garlic and ginger and saute till fragrant and golden.
5. Add tomato and saute till pulpy. Add Kashmiri red chilli powder and mix.
6. When the grams are cooked add the tempering to the grams and mix. Mash the grams with a hand blender.
7. Add milk and mix and mash again with the blender.
8. Add crushed black peppercorns and mix well.
9. Pour into a serving bowl, garnish with gingers strips and coriander sprig and serve hot.

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Cuisine - Punjabi

Course - dal

Dish - dal