“Maah Chole Ki Dal” is one that is commonly relished in Punjabi households. “Maah” means chilke wali urad dal or split black gram with skin and ‘chole’ means chana dal or split black gram. I grew up in Chandigarh so this daal is a staple item in our lunch with hot plain steamed rice. Urad daal, also known as Split Black Gram is a simple lentil is full of iron, folic acid, calcium, magnesium, potassium, and carbohydrates. Whereas, Chanadaal is high in fiber and helps to lower cholesterol. It also has a very low hypoglycemic index, which is important for those with diabetes. It is a helpful sauce of zinc, folate, calcium, and protein. In India, many delicious and tasty daal recipes are made by combining two or more daal. This combination of split urad daal and a handful of chanadaal is delicious and creamy. It is mildly spiced daal with little ghee or butter. This daal is minimal spices with a good amount of onion, garlic and green chilies. The slightly nutty taste and that the kernels do not dissolve into the daal even after repeated heating. It is a perfect and protein-rich lunch recipe which goes well with plain white rice.