Kappu Uddina – Kadle Bele Tove / Maa Channa Ki Dal Recipe / Split Black Gram & Split Skinned Bengal Gram Dal


472Kappu uddina – kadle bele tove / Maa chole ki dal / Maa channa ki dal  is minimal spiced dal, slowly cooked with spices and also fair amount of onion, tomatoes, ginger, garlic and green chilies. They do add some depth to the dal in terms of taste and flavors.  A recipe for a simple but luscious and very comforting Maa chole ki Dal or Maa channa di Dal, a popular homecooked lentil recipe from north India.

Ingredients:

  • ¾ cup split urad dal with skin / split black gram
  • ½ cup chana dal / split skinned bengal gram
  • 1 medium onion
  • 1 medium tomatoe
  • 1 tsp ginger-garlic paste
  • 1 or 2 green chilies / hari mirch
  • 1 tsp cumin seeds / jeera
  • ¼  tsp turmeric powder / haldi
  • ½ tsp red chili powder / lal mirch powder
  • a pinch of asafoetida/hing
  • ½ tsp garam masala powder
  •  Water
  • 2 tbsp oil or ghee or butter
  • Salt as required
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Prep Time Cook Time Total Time Serves
10 min 25 min 35 min 3-4

Lets start the recipe step by step:

  1. Rinse split urad dal and channa dal till the water starts running clean and soak them in enough water and keep aside for 30 minutes.
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  2. Chop onions and tomatoes finely. Also slit lengthwise the chilli.
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  3. In a pressure cooker, heat oil and brown the cumin seeds first.
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  4. Add onions, chilli and fry them till light brown.
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  5. Later add the ginger, garlic paste and green chilies; fry for about 15-20 seconds or till the raw aroma of the ginger and garlic goes away.
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  6. Add the tomatoes and saute till the tomatoes become soft and pulpy.
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  7. Add soaked dals and stir well. Pour 4-5 cups water and add salt.
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  8. Now add the turmeric powder, red chili powder (optional) and asafoetida.
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  9. Stir and pressure cook for 8-9 whistles or more till the both the dals are cooked in the medium flame.
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  10. When the pressure settles down on its own, check the dal.
  11. 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. Make sure both the lentils are soft.
  12. Open the lid when the pressure settles down and add add a cup of water.
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  13. Add garam masala powder and mix well.
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  14. Simmer the dal for a few more minutes till you get a smooth consistency.
  15. The dal should not be watery but smooth.
  16. Check the seasoning and add more of the spice powders and salt if required.
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  17. Garnish with coriander leaves and serve the maa chole ki dal hot with steamed rice, chapathi or roti.
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Click here to check other dal recipes.


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