Maa ki daal Recipe

This punjabi daal takes me back to my roots and days of childhood. The typical punjabi name for this one is “maah choliyan di daal” i.e. A combo of urad dal (maah/split black gram) and chana dal (choliyan/bengal gram). Traditionally this daal used to be prepared in earthen pots on a clay stove. And that method used to impart that earthey taste and creamy texture to it. Now, times have changed and we of course don’t use clay stoves anymore (no matter how much the western world wants to believe that!.