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Mhaa Chholey ki Daal

Updated: Sep 18, 2020

This is the other member of the pre-wedding event triumvirate I alluded to in the Ambal post. These two form the savoury part of the menu and the dessert usually is sri pulao, which as you've guessed, is in another post. So let's get started


I'll split the ingredients into two sections - the daal and the tadka so it's easier to follow.

The utensils of choice for this are a pressure cooker and a small skillet for the tadka.


  • Urad Daal or split Black-Gram daal - 1 cup

  • Chana Daal or split chick pea - 0.5 cup

  • Fenugreek/Methi seeds - 0.5 tbsp

  • 2-3 medium red chillies

  • Salt to taste

  • Turmeric 1 tsp

  • Water - for this amount of dhal, 4 to 5 cups should do the trick


  • Ghee or Clarified butter - covered in a separate blog post ;)

  • Cumin seeds/Zeera

  • red chilli powder - adjust based on how sharp your dried chillies are

  • Garam masala

The process

  1. Rinse and then soak the two daals, the fenugreek seeds, dried red chillies, salt and turmeric for around 4 hours.

  2. Add all of the above to a pressure cooker and place it on high heat until the pressure cooker releases its' pressure.

  3. At that point, simmer the heat down and let it cook on low flame for the next 15-20 mins.

  4. You can now turn the flame off and wait for all the pressure inside the pressure cooker to, sort of, die down. You'll know it's at that point when it goes dead silent.

  5. For the tadka, in a skillet, heat up the Ghee, add in the cumin seeds, red chilli powder and garam masala and then the tadka can be introduced into the daal.

  6. Garnish with some more dried red chillies and coriander and we're done. Yes, we're actually done. If you ever decide to make it, I'd love to know your experiences in the comments section down below.

Thanks for reading !

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Congratulations Kitchen cultures! You are doing an awesome job. My reason for saying this is, I am not a great fan of Mhaa chholey dal for its bland taste. A little bit of twist in your recipe gave it sharp tangy taste, which reminded me of our traditional wedding saant lunch. Desi ghee and whole red chillies is a great combination!


Shivank Dubey
Shivank Dubey
Sep 24, 2020

Oh yes, this sounds good! Can't wait to hear how it turns out for you! 🙂


Thanks for sharing! The step 1 of the process, I always soak the dal by itself. Then while transferring it to the pressure cooker add salt and turmeric. Never tried dried red chillies and fenugreek seeds. Though, I add them to the tadka. It will be interesting to try your way of adding these ingredients while soaking. Will try tomorrow, as today's dinner is all sorted. Wait for my feedback!

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