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The Mughals made use of all kinds of dals available to them to prepare mouthwatering dishes such as this one.
Made with urad dal or split black lentils this dal is tempered with whole kashmiri red chillies that add the spiciness and colour.
This dal should be eaten hot as it tends to become thick and mushy when cold. Also avoid going overboard with the cream as this too will lead to the texture of the dal turning sticky.
This dal can be served with rice as well as with rotis or parathas.
- Clean, wash and soak the urad dal in enough water for 1 hour. Drain well.
- Combine the urad dal, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles or till the dal is cooked.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for few seconds.
- Add the ginger-garlic paste, red chillies, green chillies and sauté on a medium flame for 1 minute.
- Add the tomatoes, garam masala, chilli powder, turmeric powder, coriander powder and salt and sauté on a medium flame for 2-3 minutes.
- Add the cooked urad dal, coriander and ½ of cup water, mix well and cook for 1-2 minutes, while stirring occasionally.
- Switch off the flame, add the fresh cream and mix well. Keep aside.
- Heat the ghee in a pan, add the cumin seeds, chilli powder and garam masala and sauté on a medium flame for 1 minute.
- Pour this tempering over the prepared dal and mix well.
- Serve immediately garnished with coriander.
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- Clean, wash and soak the urad dal in enough water for 1 hour and drain it well. This is to ensure the dal cooks properly.
- Put the urad dal in a pressure cooker. You can even cook it normally in a deep pan but pressure cooking is always faster.
- Add salt and 2 cups of water in the pressure cooker.
- Close the lid and pressure cook for 3 whistles or till the dal is cooked.
- Allow the steam to escape before opening the lid. This process is called the natural release method which allows the food inside the cooker to be cooked evenly and sufficiently. If the pressure is released manually, the dal might not be cooked enough.
- Stir the dal a little bit. Keep aside.
- Take a deep nonstick pan and heat some ghee in it. You can even use butter if you do not have ghee but as this is a Mughlai recipe, ghee will give a richer and better taste.
- Once the ghee has melted completely, we add the whole spices. The first spice we add is cinnamon. Cinnamon or dalchini is a very important spices in the Indian household and is added to other dals like Gujarati dal as well. The strong smell and unique flavor add a distinct flavor to any preparation.
- With dalchini, we also add cloves and sauté both these spices on a medium flame for few seconds. Adding them to hot ghee brings out their intense flavor.
- Now add the ginger-garlic paste to the pan. Ginger and garlic are common ingredients in other dals as well, for example Dal tadka.
- With this, add the broken dried red chillies and green chillies. The reasons for adding both types of chillies is different. While the dried variety give a smoky, almost distinct taste to the dal, it is the green chilli that gives it the spicy kick.
- To get the best flavor out of all these ingredients, sauté them on a medium flame for 1 minute.
- To give a juicy and slightly tangy flavor, we will add tomatoes.
- Now we will add the masalas one by one. Add the garam masala and chilli powder. Both these spice powders have a warm, almost heating effect to the food which is typical of Indian food.
- We also add turmeric powder, coriander powder and salt along with the other spices. While the turmeric powder gives the dal its unique yellow color, it is the coriander powder that imparts flavor. Sauté the spices and tomatoes on a medium flame for 2-3 minutes.
- We are nearing the end of the recipe. Add the cooked urad dal to the spices.
- Along with it add fresh coriander and ½ of cup water, mix well and cook for 1-2 minutes, while stirring occasionally.
- Switch off the flame, add the fresh cream. Fresh cream is only added after turning off the flame because if it is heated continuously, there is a chance it might curdle. Keep aside.
- Mix well and keep aside. We will now prepare the final tempering!
- Heat the ghee in a small non-stick pan and add the cumin seeds.
- Once they crackle add the chilli powder and garam masala and sauté on a medium flame for 1 minute. Make sure the flame is regulated to avoid burning the masalas.
- Pour this tempering over the prepared dal and mix well. When you do this, there will be an amazing aroma coming from the dal! If the dal is too thick, you can adjust it by adding more water.
- Serve immediately garnished with coriander. You can serve this along with Butter Naan or Jeera Rice!
Nutrient values (Abbrv) per serving
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