Dhaabay Di Daal

Total Time: 6 hrs 52 mins Preparation Time: 6 hrs Cook Time: 52 mins

Ingredients

• Servings: 4
• 1/4 cup black bengal gram dal, split (chana dal)
• 1/4 cup red kidney beans (rajma)
• 1/4 cup urad dal
• 2 medium onions
• 9 cloves garlic
• 1 green chili
• 4 medium tomatoes
• 1/4 cup coriander leaves
• 4 tablespoons oil
• 1/2 teaspoon red chili powder
• 1 tablespoon cumin powder
• salt
• 2 tablespoons kasuri methi
• 10 tablespoons yogurt

Recipe

• 1 firstly, clean, wash and soak all the dals in sufficient water for minimum 6 hours.
• 2 peel and finely chop onion and garlic.
• 3 wash, remove stem and finely chop green chillies.
• 4 next, wash and finely chop the tomatoes.
• 5 do the same for the corriander leaves.
• 6 drain soaked dals, then add 6 cups water and pressure-cook for 30 minutes or until the dals are completely cooked.
• 7 mix them well, using a round ladle.
• 8 meanwhile, heat oil in a pan.
• 9 add garlic and stir-fry briefly until golden brown.
• 10 add onion and green chillies.
• 11 saute for 4-5 minutes or until the onion is golden-brown in colour.
• 12 add red chilli and cumin powders and stir-fry briefly.
• 13 add tomatoes (chopped) and cook on high flame for 3-4 minutes, stirring continuously.
• 14 stir in the cooked dals and butter.
• 15 mix well.
• 16 add salt, chopped corriander leaves and cook dal for 10 minutes on low flame, stirring continuously, then add yogurt and mix well
• 17 crus kasoori methi between the palms.
• 18 sprinkle on the dal and serve hot with basmati rice!