Maa Chole Ki Dal (Yellow Gram & Split Black Lentils Curry)

Maa Chole ki Dal is a curry dish made from combination of two lentils - Chana Dal (yellow Gram) & split black urad dal (black lentils). Its a popular north indian dish & tastes great with Rice/Roti/Indian bread of your choice. 

Enjoy this protein packed lentils curry!!

Ingredients: 

3/4 cup of chana dal (yellow gram)
1/2 cup of split black urad dal (black lentils)
1-2 black cardamom (badi elaichi)
1 medium sized onion finely chopped
2 medium sized tomatoes finely chopped
1 tsp cumin seeds (zeera)
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1/2 tsp kasoori methi
1 tbsp oil
salt to taste

Masala:
1/4 tsp of turmeric powder
1 tsp red chili powder
1 tsp dry mango powder (amchur)
1/2 tbsp of coriander powder
1/4 tsp garam masala

Method:  

• Soak the Chana Dal & split black urad dal for 30 mins, drain & cook in pressure cooker with 4 cups of water,salt & black cardamom till about done. (I usually give 4-5 whistles). 
• Allow the steam to go away completely before opening the pressure cooker lid. 
• Tip: you can also cook this dal in open vessel, just that with pressure cooker its quick. 

• In a vessel, heat some oil & once hot add the cumin seeds. When they splutter add the garlic paste & saute for a minute till the raw garlic smell disappears. 
• Then add the onions & saute till they turn translucent. 
• Add the ginger & green chili paste & saute for a minute.
• Now add the tomatoes,salt & cook covered till the tomatoes turn soft. (Be careful when you add salt as you have added salt while cooking dal)
• Add all the ingredients listed under masala & mix well. Saute till this onion tomato masala starts oozing oil from the sides. 
• Add this onion tomato masala in the cooked dal & mix. 
• Crush some kasoori methi in your palms & add it to this dal for extra flavor. 

That's it out Maa chole ki Dal is ready. Garnish with some coriander & ginger juliennes & serve with rice/roti/chapati or any indian bread of your choice. 

Happy Cooking
Shweta

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