Punjab Mah Di Dal Chaunke Wali Tempering Black Lentil

Method

1. 1

   Pressure cook the soaked mah dal: Drain soaked whole black urad. Pressure cook with 3 cups water, turmeric and salt for 12 to 15 whistles until very soft.

2. 2

   Check softness: Press one lentil between fingers — it should mash with very little pressure.

3. 3

   Add salt and rest: Add final salt adjustment. Keep the cooked dal in its pot.

4. 4

   Make the fierce chaunke: Heat 4 tbsp ghee in a small, very heavy pan on medium-high. The key to the chaunke is high heat and generous ghee.

5. 5

   Add crushed garlic: Add coarsely crushed garlic cloves. Fry on medium-high for 2 to 3 minutes, stirring, until golden-brown and beginning to crisp at the edges. The fried garlic pieces are a textural element of this chaunke.

6. 6

   Add dried red chilli: Add whole dried red chilli. Let them darken for 15 to 20 seconds until very fragrant.

7. 7

   Add cumin and asafoetida: Add cumin seeds — crackle. Add asafoetida.

8. 8

   Add ginger: Add grated ginger. Sizzle 15 seconds.

9. 9

   Add red chilli powder: Turn very low. Add red chilli powder. Stir 5 seconds.

10. 10

    Pour entire chaunke into the dal: Pour every drop of the hot, fierce ghee chaunke into the cooked mah dal. The ghee should sizzle dramatically as it hits the dal. Stir through. Scatter coriander. Serve with wheat roti.

11. 11

    Note: Mah Di Dal (mah = whole black urad in the Punjabi dialect of Malwa and Doaba regions) is the original village version of what became dal makhani in restaurants. The village chaunke is the defining characteristic — a fierce, high-heat ghee tempering with crushed (not minced) garlic and whole dried red chilli. The fried garlic pieces float in the dal and are eaten — providing a pleasant crispy bite. This village preparation has no cream and no tomato base, relying entirely on the quality of the whole black lentil and the chaunke.