Maah Choliyan Di Daal (Slow Cooked Punjabi Style Mixed Lentils Gravy)

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Maah Choliyan Di Daal (Slow Cooked Punjabi Style Mixed Lentils Gravy)

Maah di Dal, Kaali Dal or Urad Dal with skin – This Daal has so many different names which only indicates how widely loved and popular it is. “Maa di Daal” is a famous lentil curry savored with rice or roti in the Northern parts of India. Made with black lentils, mainly Urad, and flavored with flagrant spices, is indeed a treat to be enjoyed. The typical Punjabi name for this daal is “Maah choliyan di daal” is almost same as kaali dal except it is made from split urad dal and chana dal. Maah means urad dal and chole dal means chana dal i.e. a combo of Urad dal (Maah/split black gram) and Chana dal (Choliyan/bengal gram). Traditionally this daal is prepared in earthen pots on a clay stove which impart an earthy taste and creamy texture to it.

This daal isn’t a commonly made Daal in eastern parts of the country . So my association with this daal before is with “restaurant” food .For a long time, I had Maah Di Daal in dhabas and restaurants only. I can completely understand if a lot of you will not associate with the way I have made this recipe, without a lots of butter or cream, but this is the way I have been making this daal on a regular basis without feeling guilty and keeping as much as the creamy texture and taste without going overboard with cream / butter.

Ingredients:

½ cup Chana dal (Bengal gram)
½ cup Urad dal (I have used both whole and split)
2 large tomatoes pureed
1 large onions finely sliced
2 to 3 green chilies finely chopped
5 to 6 large garlic cloves, minced or crushed
½ inch ginger grated
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
3 to 4 black pepper
1 bay leaves
1 inch cinnamon stick
2 green cardamom
1 tsp Garam masala
1 tbsp Kasuri methi
Salt to taste
Fresh coriander leaves for garnishing
2 tbsp oil

Full recipe: Maah Choliyan Di Daal (Slow Cooked Punjabi Style Mixed Lentils Gravy)

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