Maa Ki Dhal

• 2 tablespoons oil – can sub with ghee or butter

• ▢ ½ teaspoon cumin seeds

• ▢ ⅓ cup finely chopped onions or 1 medium-sized

• ▢ ½ teaspoon finely chopped ginger or ½ inch

• ▢ ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized

• ▢ ½ to 1 teaspoon finely chopped green chilies or 1 to 2 green chillies

• ▢ ½ cup finely chopped tomatoes or 2 medium-sized

• ▢ ¼ or ⅓ teaspoon turmeric powder (ground turmeric)

• ▢ ½ teaspoon Red Chili Powder or cayenne pepper

• ▢ 1 pinch asafoetida (hing) – optional

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• ▢ ⅓ cup chana dal (split skinned bengal gram)

• ▢ ⅓ cup urad dal – split and with skins (split black gram)

• ▢ 2.5 cups water – for pressure cooking

• ▢ salt as required

• ▢ ½ to 1 cup water – to be added later, optional and if required

• ▢ ½ teaspoon Garam Masala

• ▢ 1 to 2 tablespoons coriander leaves – optional

INSTRUCTIONS

Soaking lentils

• Pick and rinse both the lentils in fresh water a few times. Soak them in enough water for 30 minutes.

• If you have time, you can soak the dal for 45 minutes or more for faster cooking.

• Later drain all the water and set the soaked lentils aside.

Sautéing onions and tomatoes

• In a 3-litre stovetop pressure cooker, heat oil. Add the cumin seeds and fry them until they crackle on low heat.

• Then add onions and sauté them until light golden stirring often on medium-low heat.

• Add the finely chopped ginger, garlic and green chilies.

• Sauté for about 15 to 20 seconds or until the raw aroma of the ginger and garlic goes away.

• Add the tomatoes and sauté stirring often until the tomatoes become soft and pulpy.

• Now add the turmeric powder, red chili powder, asafoetida and garam masala. Fry for 4 to 5 seconds.

Adding lentils and water

• Add both the soaked lentils. Stir and mix well.

• Pour water and add salt as required. Mix again

Pressure cooking lentils

• Stir and pressure cook for 8 to 9 whistles or 10 to 12 minutes on medium to medium-high heat until both the lentils are softened and mushy.

• When the pressure settles down on its own, then only remove the lid and check the lentils.

• If they are not cooked completely and the water has dried up, add about ½ to 1 cup water and pressure cook for some more time. Both the lentils should become mushy and soft.

Simmering lentils further

• Open the lid when the pressure settles down on its own in the cooker.

• Simmer the dal for some more minutes until you get a smooth medium consistency.

• The dal should not be watery or runny.

• Mash a few cooked lentils with the back of a spoon when the dal is simmering. This helps in thickening the dal. If needed you can add some water if the dal looks too thick.

• Check the seasonings and add more of the spice powders and salt if required.

• Once the lentils have cooked to your desired consistency, add or garnish with coriander leaves.

Serving and storage

• Serve the Maa Chole Ki Dal hot or warm with roti, paratha or steamed rice.

• Refrigerate leftovers for a day only in a covered container or bowl.