Dhabey Dee Daal
by sgambhir
07 Jul 2001
This recipe has been viewed 7715 times
Dhabey dee daal is a dal or lentil preparation cooked in a typical North Indian dhaba style. The dals are simmered in a spicy onion-tomato based masala and served hot with Tandoori roti or jeera rice.
Dhabey Dee Daal recipe - How to make Dhabey Dee Daal
Preparation Time: Cooking Time: Total Time:
1/2 cup urad dal (split black lentils)
1/4 cup chana dal (split Bengal gram)
1/4 cup rajma (kidney beans)
2 onions
3 tomatoes
8 to 10 cloves of garlic (lehsun)
2 to 3 green chillies
1 tbsp chilli powder
1/2 tbsp cumin seeds (jeera) powder
1/4 cup fresh coriander (dhania) leaves
1 tbsp dried fenugreek leaves (kasuri methi)
3 tbsp butter
4 tbsp oil
salt to taste
Method
- Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
- Peel and finely chop onion and garlic. wash, remove stem and finely chop green chillies. wash and finely chop tomatoes. wash and chop coriander leaves.
- Drain soaked dals, add six cups water and pressure-cook for half an hour or until the dals are completely cooked.
- Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown.
- Add chopped onion, slit green chillies and sauté for four to five minutes or until the onion is golden brown in colour.
- Add red chilli powder, cumin powder and stir-fry briefly.
- Add chopped tomatoes and cook on high heat for three to four minutes, stirring continuously.
- Stir in the cooked dals and butter and mix well.
- Add salt, chopped coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
- Crush kasuri methi between the palms, sprinkle on the dals and serve hot.
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