Maa ki Dal

A flavourful staple food which every Punjabi grew up eating with. In this DHABBA style recipe, soaked dals and rajma are cooked in pressure cooker until soft.

The calcium and protein rich whole urad dal, rajma, ghee, tomato gravy and spices makes it wholesome, nutritious and simply irresistible. Because of its ease of preparation, wholesome goodness and flexibility in choosing locally grown lentils, it has become popular vegetarian dish in all parts of India with even few naming it as MAA KI DAL .


  • 1 cup whole black gram sabut urad dal(soaked)
  • 3 large tomatoes (chopped)
  • 1/3 cup rajma (soaked )
  • 3 tablespoons ghee
  • 2 medium onions (chopped)
  • 1 teaspoon ginger (chopped)
  • 1 teaspoon garlic (chopped)
  • 2 green chilies slit
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon coriander powder
  • water as needed
  • salt as needed
  • 2 tablespoons chopped cilantro leaves
  • Method
  • 1. Pick, rinse and soak sabut urad dal or whole black gram in plenty of water overnight.

    2. To make maa di dal in a pressure cooker , bring 5 cups of water with a dash of salt, Cover and pressure cook for 30-40 minutes ,to the pressure settles check if the kali dal is completely cooked.

    3. In a small pan , Heat the ghee . Add cumin seed and a Kashmiri mirch .

    4. Add chopped onions and saute till they turn soft.

    5. Next add chopped ginger garlic and slit green chilies. Saute till the raw smell goes off.

    6. Add chopped tomatoes and mix. Add all the spice powders and saute till tomatoes release fat from the sides.

    7. Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes.

    8. Adjust consistency. Add cilantro leaves and mix well. Serve maa di dal hot.

    9. Maa ki dal can be served with roti , rice , boondi raita and salad.

    Amritsari chole

    Chole Kulche is one of the main north Indian dish that is loved as a street food. How many times have we eaten them in your college canteen or on the streets. I can recall the chole’s taste that are severing and wanted to re-create the same taste at home too.

    This dish is sure to bring you a flavour of Amritsar streets right into your homes. It is so rich, spicy and full of flavours . Chole has little tangy taste due to added of amchoor powder and sukhi ambi ( dried mango piece) . Spicy and flavour due to added special amritsari channa masala which I brought from Amritsar .


    For chole

    • 2 cups Chickpeas ( kabuli channa) soaked overnight
    • 1/2 cup moong dal or masoor dal (soaked 2 hours )
    • 1 teaspoon dried amla pieces
    • 2 green Elachi
    • 2 pieces dried mango

    For gravy

    • 2 large onion chopped
    • 2 teaspoon amchoor powder
    • 1 teaspoon ginger garlic paste
    • 2 green chillies
    • 2 tbsp channa masala powder
    • 1 teaspoon coriander Powder
    • 1 teaspoon cumin powder
    • Salt to taste


    • Ginger julienned
    • Thin slices onions
    • Green chillies
    • Coriander


    1. First soak the channa overnight in water.
    2. Pressure cooker the channa adding the dal and spices mentioned above with wrapped tightly in muslin cloth.
    3. Pressure cook for 10 – 15 minutes or till completely cooked.

    For gravy

    1. Heat oil in a pan . Add the chopped onions. Sauté till golden brown.
    2. Add slit green chillies and ginger garlic paste. Sauté for few minutes.
    3. Add channa masala powder, cook for a minute.
    4. Add masala into cooked channa.
    5. Add all other spices . Sauté 2 – 3 minutes.
    6. Add water if required. Add salt and simmer till your required thickness.
    7. When the channa is ready. Garnish with ginger julienned, chilli , onions and coriander.
    8. Serve hot with atta Kulcha.


    Churma is considered as a rich diet that not only satisfies hunger but also energies you instantly with high calorie intake. Since years, it had perfectly served the purpose of hard work based society where high energy foods are naturally required for performing manual work.


    • Whole wheat flour (‘Atta’).

    • Pure Desi Ghee.

    • Powdered sugar or powder jaggery

    • Chopped Almonds

    • Pistachios

    • Roasted Makhana


    1 . Take karahi , add a tablespoon of desi ghee and atta . Roast on low flame till atta change his colour .

    2. Add jaggery or sugar . Mix well together.

    3. It’s ready to serve. On top add makhana, Almonds and pistachios.

    Amritsari Nutri Kulcha

    Nutri Kulcha is a recipe which is going to awaken your taste buds, its lip-smacking taste will make you drool over all it’s flavours. It is famous dish of worldwide. This dish is often reserved for any special occasion like parties or festivals .

    I make this recipe more healthier. I used whole wheat Kulcha.


    • Soya Nuggets – 1 cup
    • Tomatoes – 4
    • Onions – 2 ( finely chopped)
    • Green Chillies – 2 (finely chopped)
    • Garlic- 3 cloves
    • Ginger – 2 (grated)
    • Capsicum- 1 (finely chopped)
    • Spinach- 1/2 cup ( purée)
    • Oil – 2 tbsp
    • Butter – 1 tbsp
    • Coriander Leaves – 2 tbsp
    • Cumin Seeds – ½ tsp
    • Coriander Powder – 1 tsp
    • Red Chilli Powder – ½ tsp
    • Mango Powder – ¼ tsp
    • Garam Masala – ½ tsp
    • Cumin Powder – ½ tsp
    • Tea Bag – 1
    • Salt – 1 tsp (or to taste)
    • Kulcha( whole wheat)


    • First of all take a big pan and add half pan of water in it.
    • Put tea bag , pinch of salt and sugar in water and boil it in the nutri. Keep stirring so that the color spreads equally all over the nutri.
    • Drain the nutri, wash in fresh water .
    • Take a wok and add oil and butter together.
    • Add chopped onion in the wok and saute for 5 minutes.
    • Blend tomato, garlic, ginger and chilli together in blender. Add tomato mixer in the wok along with all other spices and mix well.
    • Sauté until the ghee seperates out. Add capsicum and spinach purée. Sauté more 3 minutes.
    • Add nutri over it and mix properly.
    • Nutri is ready, serve it with kulcha, chopped onion , lemon and some green chillies .