Dhabey ki Dal

by Tarla Dalal

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Recreate the dal from the highway dhaba at home, using fresh ingredients. Rajma, Urad and chana dals are well-cooked before mixing it with onions, garlic, tomatoes and spices cooked in oil. The green chili adds extra spice, while fenugreek and jeera impart some beautiful flavors.

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Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves 4 to 6.
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Ingredients

1/2 cup urad dal (split black lentils), with skin
1/4 cup chana dal (split Bengal gram)
1/4 cup rajma (kidney beans)
1 tbsp finely chopped garlic
1 cup finely chopped onions
2 green chillies, slit into 2
1 cup finely chopped tomatoes
1 tsp chilli powder
2 tsp cumin seeds (jeera) powder
1/4 cup chopped corriander (dhania)
1 tbsp dried fenugreek leaves (kasuri methi)
2 tsp oil
salt to taste

Method

Clean, wash and soak the urad dal, chana dal and rajma in sufficient water for at least 6 hours.
Drain the soaked dals and rajma, add 6 cups water and pressure cook for 15 to 20 minutes or until the dals are completely cooked.
Heat the oil in a non-stick pan, add the garlic, onions and green chillies and sauté for 4 to 5 minutes till the onions are golden brown in colour.
Add the tomatoes, chilli powder, cumin powder and salt and cook over a high flame for 3 to 4 minutes.
Add the cooked dals and coriander, mix well and simmer for 5 to 7 minutes.
Add the kasuri methi, mix well and serve hot.

RECIPE SOURCE : Dals