Servings: 3

Weight Watcher Smart Points: 10

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Ready In: 30 Minutes


  • ¼ tsp red chili powder/lal mirch powder
  • ¼ tsp cumin/jeera
  • ½ cup chana dal/splitskinned bengal gram
  • a generous pinch of punjabi garam masala or garam masala
  • 2-3 garlic/lahsun, finely chopped
  • 2 tbsp oil or ghee or butter
  • ½ inch ginger/adrak, finely chopped
  • a pinch of asafoetida/hing
  • 1 small onion, finely chopped
  • salt as required
  • 2 small tomatoes, finely chopped
  • ½ cup split urad dal with skin/split black gram
  • 3 cups water for pressure cooking
  • ¾ to 1 cup water to be added later or as required


  1. pick and rinse both the dal
  2. keep aside
  3. in a pressure cooker, heat oil
  4. brown the cumin seeds first.then add onions and fry them till light brown
  5. add the ginger, garlic and green chilies.fry for about 15-20 seconds or till the raw aroma of the ginger and garlic goes away.add the tomatoes and saute till the tomatoes become soft and add the turmeric powder, red chili powder, asafoetida and garam masala.fry for 4-5 seconds
  6. add both the dals and stir well
  7. pour water and add salt.stir and pressure cook for 8-9 whistles or more till the both the dals are cooked.when the pressure settles down on its own, check the dal.if they are not cooked completely and the water has dried up, then add about 1 cup water and pressure cook for a few whistles more
  8. both the lentils should become the lid when the pressure settles down and simmer the dal for a few more minutes till you get a smooth consistency.the dal should not be watery but smooth.mash a few cooked lentils with the back of a spoon when the dal is simmering.check the seasoning and add 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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