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Dhbewali 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 rajma in sufficient water for at least six hours.
- Peel, wash and finely chop onions and garlic. wash, remove stem and finely chop green chillies. wash and finely chop tomatoes. clean, 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.mix them properly with a round ladle.
- Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown. add chopped onion, chopped 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 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 kasoori methi betweenyour palms, sprinkle on dal and serve hot.
This recipe was contributed by sumagandlur on 27 Dec 2003
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