Maa Chole Di Dal

Ingredients

• 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
• 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

Steps

Soaking lentils

1. Pick over both lentils and rinse them a few times in fresh water, then soak in enough water for 30 minutes.
2. If time permits, soak the dal for 45 minutes or longer to help it cook faster.
3. Drain away all the soaking water and set the lentils aside.

Sautéing onions and tomatoes

1. Heat the oil in a 3-litre stovetop pressure cooker, then fry the added cumin seeds on low heat until they crackle.
2. Add the onions and sauté over medium-low heat, stirring often, until light golden.
3. Follow with the finely chopped ginger, garlic and green chilies.
4. Sauté for about 15 to 20 seconds, or until the ginger and garlic lose their raw aroma.
5. Add the tomatoes and keep sautéing with frequent stirring until soft and pulpy.
6. Add turmeric powder, red chili powder, asafoetida and garam masala, and fry for 4 to 5 seconds.

Adding lentils and water

1. Put in both soaked lentils and stir to mix thoroughly.
2. Pour in the water, add salt as needed, and mix again.

Pressure cooking lentils

1. Stir, then pressure cook over medium to medium-high heat for 8 to 9 whistles or 10 to 12 minutes, until both lentils are soft and mushy.
2. Only after the pressure has settled on its own, remove the lid and check the lentils.
3. If the lentils are still not completely cooked and the water has dried up, add about ½ to 1 cup water and pressure cook longer. Both types of lentils need to become soft and mushy.

Simmering lentils further

1. Wait for the pressure to settle on its own in the cooker before opening the lid.
2. Simmer the dal for a few more minutes to reach a smooth, medium consistency.
3. Keep the dal from becoming watery or runny.
4. While the dal simmers, use the back of a spoon to mash a few cooked lentils and help thicken it. Add some water if it looks too thick.
5. Taste the seasonings and add more spice powders and salt only if needed.
6. When the lentils reach your preferred consistency, add coriander leaves or use them as a garnish.

Serving and storage

1. Offer the dal with roti, paratha or steamed rice while it is hot or warm.
2. Put leftovers in a covered container or bowl and refrigerate them for a day only.