Ingredients

• 2 cups - whole black gram (urad dal)
• 1 cup - split bengal gram(chana dal)
• 12 - chopped garlic cloves
• 2 tsp - grated ginger
• 4 tsp - chopped green chilli
• 4 - chopped tomatoes
• 2 tsp - dried fenugreek leaves
• 1/2 pinch - asafetida
• 2 tsp - cumin seeds
• 1 tsp - turmeric powder
• 2 tsp - coriander powder
• 2 tsp - kashmiri mirch
• salt to taste
• 2 tsp - garam masala powder
• 1/2 cup - chopped, coriander leaves
• 4 tsp - clarified butter (ghee)

How to Make Mah Chole Di Dal

• Wash and cook both dals together with a pinch of a salt, 4 chopped garlic cloves and 8 cups of water.
• Pressure cook for 7-8 whistles.
• Heat ghee in a pan and add asafetida, fenugreek leaves, cumin seeds, garlic and ginger one by one.
• Saute for a minute.
• Now add all spices and salt and 1 tsp of garam masala powder.
• Add chopped tomato and green chilly.
• Stir frequently till all spices and mix together and ghee comes out.
• Transfer this tempering over boiled dal and stir on a low flame for 15 minutes.
• If your dal is not ready you can go for 2 more whistle along with tempering.
• Garnish with chopped coriander, garam masala, and butter.
• Ready to eat with naan, rice and roti.
• Recipe Courtesy: Cooking With Sapana