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MAH-CHANE KI DAL/PUNJABI MA-CHOLE KI DAL/पंजाबी मां-छोलयां दी दाल
This Punjabi specialty MA-CHOLE ki dal is a regular everyday lentil preparation in common households. This dal is a combination of two dals..chana dal and the split black urad dal.
Urad dal is called ma or mah dal in Punjabi kitchens. A tadka of some aromatics like ginger, garlic, onions, and green chilly is a must to lift its flavour and aroma. This dal is prepared with an extra quantity to eat in the next morning breakfast with ghee-loaded parathas. MA-CHOLE ki dal and the plain lachha parathas make a great combination (my Punjabi geans😋). Feeling pleasure to share the easy pressure-cooked recipe with all my readers. Hope you would definitely give a try to this extraordinary tasty dal and yes! one more thing.. a dollop of homemade white butter in the bowl of piping hot dal is just incredible😍
![](https://i.imgur.com/t7qXAmll.jpg)
Prep Time – 20 minutes ((preparation requires soaking dals)
Cook time – 20 minutes
Course – Main
Cuisine – Indian (Punjabi)
Author – Bharti Dhawan
INGREDIENTS REQUIRED WHILE BOILING DAL
• Split black urad dal with skin – 3/4 cup
• Chana dal/split Bengal Gram – 1/4 cup
• Water – 4 cups
• Ghee/oil – 1 tsp
• Salt – 1 tsp
• Haldi/turmeric powder – 1/2 tsp
• Finely chopped ginger – 1/2 tsp
• Finely chopped green chilly – 1/2 tsp
INGREDIENTS FOR TADKA/TEMPERING
• Ghee/Oil – 1 tbsp
• Finely chopped ginger – 1/2 tsp
• Finely chopped garlic – 1/2 tsp
• Finely chopped green chilly – 1/2 tsp
• Finely chopped onions – 1 medium
• Finely chopped tomatoes – 1 medium
• Jeera/whole cumin – 1/2 tsp
• Salt – 1/2 tsp
• Red chilly powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1/2 tsp
• Hing/asefotida – 1/4 tsp
• Coriander leaves, ginger Julian, onion slices for garnish
![](https://blastoflavours.com/wp-content/uploads/2019/04/IMG_20201116_153751-scaled.jpg)
HOW TO MAKE Mah-CHANE KI DAL
1- Firstly wash both dals three times and soak for 20 minutes
![](https://i.imgur.com/mcA6CYjm.jpg)
2- Now take a pressure cooker and add all the ingredients written under ‘INGREDIENTS REQUIRED WHILE BOILING DAL’. Apply little ghee inside the vent to prevent the dal water from coming out
![](https://i.imgur.com/6sRvChmm.jpg)
3- Allow the 4-5 whistles to come and switch off the flame. Allow the cooker to cool down
4- Open the lid and mix the cooked dal with a ladle and transfer to another bowl. Now prepare for tadka/tempering
![](https://i.imgur.com/8XrJbeMm.jpg)
![](https://i.imgur.com/mX1n6num.jpg)
TADKA/TEMPERING
1- Heat ghee in a pan and add jeera. Allow it to crackle. Next, add chopped onions. Cook for a minute and add ginger, garlic, and green chilly.
![](https://i.imgur.com/Tdlpx8Um.jpg)
2- Stir them for a while and add all the powdered spices and salt. Give a quick stir and add chopped tomatoes. Cook this masala until tomatoes become soft and a masala type consistency is there
![](https://blastoflavours.com/wp-content/uploads/2020/12/IMG_20201229_165433-scaled.jpg)
![](https://i.imgur.com/R7ajVJym.jpg)
3- Next, add cooked dal to this tadka and combine all the flavours. Give 3-4 boils and switch off the flame
![](https://i.imgur.com/OLVqzBfm.jpg)
4- Mah-Chane Ki dal is ready. Transfer the dal to a serving bowl and garnish with coriander, ginger, and onion Julianne
![](https://i.imgur.com/hLszXIVm.jpg)
5- Serve this yummy Ma-Chane ki dal with roti or paratha in your meal
![](https://i.imgur.com/7qwswX5.jpg)
PLZ CHECK OUT SOME MORE PUNJABI PREPARATIONS
![](https://blastoflavours.com/wp-content/uploads/2020/02/IMG_20190608_161541-1024x997.jpg)
RAJMA MASALA CURRY(PUNJABI STYLE)
![](https://blastoflavours.com/wp-content/uploads/2017/11/IMG_20210331_123033-768x1024.jpg)
PINDI CHOLE /PUNJABI CHANA MASALA
![](https://blastoflavours.com/wp-content/uploads/2018/08/IMG_20171027_151845-min-855x1024.jpg)
![](https://blastoflavours.com/wp-content/uploads/2021/06/IMG_20210619_162544-scaled.jpg)
![](https://blastoflavours.com/wp-content/uploads/2021/02/IMG_20201221_224845-scaled.jpg)