Maa Choliya Di Dal. 
Recipe as given to me by my cook Kastooriji. 
( Respectfully called Dadi) by all the members of my family. Though when she’s cooking she always drives me out of the kitchen but I do barge in on some pretext or the other . But to be honest I’ve learnt a lot from her . Her old school techniques are to watch out for. A year back when she could cook only regular desi food now she can make finger licking, Dal Makhni, Shahi Paneer, Sambhar, 2-3 soups to name a few . And a regular Veg au gratin too. 
1 cup Urad Dal( split with skin)

1/2 cup Chana Dal 

1/2 tsp turmeric

1/2 tbsp ginger paste

1/2 tsp hing

Salt to taste 
Tempering 

1 onion chopped finely

1 tbsp ginger minced

1 tbsp garlic minced

2-3 green chillies chopped

2 tomatoes finely chopped

1 tsp cumin seeds

1 tsp Garam masala powder

1 /2 tsp red chilli powder

1/4 tsp turmeric powder

2 tbsp desi ghee 

Fistful of chopped coriander 
Wash and soak both the dals for about / hours. Place in a cooker with about double the amount of water. Add the turmeric , ginger, hing , and salt. Give it 4-5 whistles. 

Let the pressure drop by itself. 

Check if the dal is soft and mushy we are done. Otherwise boil it some more 
Heat the in a kadahai ( wok). Add the cumin. Let it crackle. Add the ginger green chillies and garlic. Fry for a few seconds. Add the onions and fry till translucent 

Add the tomatoes , turmeric , red chilli powder and Garam masala. Cook till the tomatoes are mushy and start releasing the ghee. Add in the dal and cook. Boil for a few minutes on high heat stirring constantly so that the dal doesn’t stick to the bottom of the vessel. Finally add the coriander and serve with fresh rotis , Tikadia or Jeera rice. 
I saw “Kastooriji ” sneaked in a tbsp of ghee just after pouring all the dal in the bowl. Well if it’s alright with y’all even you can do it. But I didn’t . 

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