Dal have a special place in Indian cooking. It is one of the staple foods that are cooked everyday in our daily meal. There are a variety of dals one can prepare with and an array of dal recipes that goes region wise.

This original Dal which was made in Western part of Punjab which is now in Pakistan was made by Peshawaris. The Punjabi’s sold this Dal with flat bread which is known as roti in Peshawari dhabas. When the Peshawari came across the border after partition they brought this Dal with them.

In Punjab from where I belong this dal is known as “Maa choleya di dal” in which, ‘Maa’ is known as whole Urad dal i.e (Split Black gram)
and ‘chole ki dal’ is the Chana dal i.e (Split Gram dal). Also known as “Langar wali Dal”.

In Gurudwara’s this dal is prepared on huge wood fires in massive cauldrons, sometimes all night long and in home traditionally in earthen pots on a clay stove for 4 to 5 hours. Cooked in these method imparts that earthy taste and creamy texture to it.