Maa Cholyan Di Dal (Dhabhe Wali Dal)

To prepare Maa Cholyan Di Dal, start by washing 1 cup each of urad dal and chana dal thoroughly. Then, combine them with asafoetida, cloves, salt, turmeric powder, and 8 cups of water in a pressure cooker. Cook for about 6 whistles. In a separate pan, heat desi ghee, add cumin seeds, and let them splutter. Then, sauté crushed ginger garlic and chopped onions for two minutes, followed by green chilies and tomatoes until the masala releases ghee. Mix the tadka with the cooked dal, adjust the consistency if needed, and finish with garam masala and coriander leaves. The entire process takes around 30-40 minutes.

Maa Cholyan Di Dal is not vegan due to the use of desi ghee, which is clarified butter. However, you can easily make it vegan by substituting the ghee with vegetable oil or coconut oil. This will maintain the flavor while making it suitable for a vegan diet.

If you don't have urad dal or chana dal, you can substitute them with other lentils like split red lentils or yellow split peas, though the flavor will differ slightly. For asafoetida, you can use garlic powder if you don't have it on hand. Additionally, if you prefer a spicier dal, you can increase the amount of green chilies or add red chili powder to taste.

Leftover Maa Cholyan Di Dal can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if it has thickened. For longer storage, you can freeze the dal for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Maa Cholyan Di Dal pairs beautifully with steamed basmati rice, jeera rice, or naan. You can also serve it with a side of pickles and yogurt for a complete meal. For a traditional touch, enjoy it with a side of crispy papad or a fresh salad to balance the flavors.