Dhaabay Di Daal
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18 sprinkle on the dal and serve hot with white basmati rice!
- 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!
This recipe was contributed by nirmalataparia on 18 Sep 2002
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