Dhaabay Di Daal
by nirmalataparia
18 Sep 2002
This recipe has been viewed 6120 times
18 sprinkle on the dal and serve hot with white basmati rice!
Dhaabay Di Daal recipe - How to make Dhaabay Di Daal
Preparation Time: Cooking Time: Total Time:
1/4 cup chana dal (split Bengal gram)
1/4 cup rajma (kidney beans)
1/4 cup urad dal (split black lentils)
2 medium onions
8 to 10 cloves of garlic (lehsun)
2 to 3 green chillies
3 medium tomatoes
1/4 cup coriander (dhania) leaves
4 tbsp oil
1 tbsp chilli powder
1/2 tbsp cumin seeds (jeera) powder
3 tbsp butter
salt to taste
1 tbsp dried fenugreek leaves (kasuri methi)
Method
- Firstly, clean, wash and soak all the dals in sufficient water for minimum 6 hours.
- Peel and finely chop onion and garlic.
- Wash, remove stem and finely chop green chillies.
- Next, wash and finely chop the tomatoes.
- Do the same for the corriander leaves.
- Drain soaked dals, then add 6 cups water and pressure-cook for 30 minutes or until the dals are completely cooked.
- Mix them well, using a round ladle.
- Meanwhile, heat oil in a pan.
- Add garlic and stir-fry briefly until golden brown.
- Add onion and green chillies.
- Saute for 4-5 minutes or until the onion is golden-brown in colour.
- Add red chilli and cumin powders and stir-fry briefly.
- Add tomatoes (chopped) and cook on high flame for 3-4 minutes, stirring continuously.
- Stir in the cooked dals and butter.
- Mix well.
- Add salt, chopped corriander leaves and cook dal for 10 minutes on low flame, stirring continuously.
- Crus kasoori methi between the palms
- Sprinkle on the dal and serve hot with white basmati rice!
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