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Maa channe ki dal


Maa Channe Ki Dal

  • Duration: 30 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

It is best to soak the dal for atleast an hour before cooking. Also, always use a deep-bottomed pot for cooking as this dal has a tendency of sticking to the bottom of a vessel.

Trivia Tadka

Maa Chana Dal is a staple dal at Punjabi homes and is also a regular dish served at langars in gurudwaras across the world. ‘Maa dal’ is actually a name for ‘black gram’. This dal dish is best savoured with rice and chappatis. 


  • Black gram (urad dal) (½ cup)
  • Split chickpeas (chana dal) (½ cup)
  • Onion, finely chopped (1)
  • Tomato, finely chopped (2)
  • Garlic (lahsun), finely chopped (2 to 3)
  • Ginger (adrak), finely chopped (1-inch)
  • Green chillies (hari mirch), finely chopped (2)
  • Cumin seeds (jeera) (1 tsp)
  • MTR Haldi Turmeric Powder (1 tsp)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • Asafoetida (hing) (a pinch)
  • MTR Garam Masala Powder (1 tsp)
  • Salt to taste (2 tsp)
  • Coriander leaves (hara dhania), chopped (3 tsp)


  • Thoroughly wash the dals.
  • Heat oil in a pressure cooker. Toss in the jeera and as soon as it has started to splutter, add in the onions. Keep frying till the onions have turned golden brown in colour.
  • Next, add in the chopped ginger, garlic and green chillies. Keep sautéing till the mix has softened.
  • Then, add in the tomatoes and keep sautéing till they have turned pulpy.
  • Next, add in the MTR Haldi/Turmeric Powder, the MTR Lal Mirch Red Chilli Powder, hing and the MTR Garam Masala Powder. Keep frying for less than a minute.
  • Then, add in both the dals and stir well. Pour in 2 cups of water along with some salt.
  • Stir and then pressure-cook, timing it to 7 to 8 whistles. Once done, turn off the flame.
  • Allow the steam to escape naturally.
  • Open the cooker lid and let the dal simmer for a few more minutes, or till you get a smooth consistency. 
  • Add in some more of the spice powders and salt if required.
  • Once done, garnish with coriander leaves and serve the Maa Chole Ki Dal hot with steamed rice.

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