🇮🇳 Indian Vegetarian

Maa Chole Di Dal

Name: Maa Chole Di Dal
Prep time: 11 min
Cook time: 36 min
Total time: 47 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 2-inch piece Ginger; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 cup, soaked overnight Kidney Beans; 1 cup, soaked overnight Black-Eyed Peas

🇮🇳 Indian

Kidney beans and chana slow-cooked together, the dhaba maa di dal stand-in. The everyday pot of gold that anchors every Indian thali. Pour over rice or dunk rotis straight into the bowl.

Prep 11 min Cook 36 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Ginger2-inch piece
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Kidney Beans1 cup, soaked overnight
Black-Eyed Peas1 cup, soaked overnight

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Rinse the kidney beans in several changes of water till it runs clear, then pressure-cook with turmeric, salt and plenty of water until completely soft.
2
Mash the dal lightly against the side of the pot; leave some texture.
3
Warm the ghee, drop in cumin and mustard seeds if using, and let them pop before the onions go in.
4
Add the black-eyed peas to the pan and cook till jammy, then tip everything into the dal and simmer ten minutes so the flavours marry.
5
Finish with a second tiny tadka — ghee, red chili powder, poured sizzling over the top — and a shower of cilantro.

Chef's tip

Salt the dal after it softens — early salt can keep the skins tough.

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Watch how it's made

Video: Ma Choleyaan di Dal | Cooksmart | Sanjeev Kapoor Khazana · on YouTube