Dhabey Dee Daal
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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.
- 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.
This recipe was contributed by sgambhir on 07 Jul 2001
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