Dhaba dal

0 likes 0 comments Recipe by Sai Gunturi

Ingredients

1/2 cup dried urad dal (split black lentils), with skin on
1/2 cup chana dal (split bengal gram)
1/4 cup dried rajma (kidney beans)
1 tbsp ginger/garlic paste
1 cup finely chopped yellow onion
2 serrano or thai chilis, split in half
1 cup finely chopped tomatoes
1 tbsp tomato paste
1 tsp red chili powder
2 tsp fresh cumin powder
1 tsp turmeric
1 tbsp kasuri methi (dried fenugreek leaves)
1/4 cup chopped cilantro
2 tbsp vegetable oil , or ghee
2 tbsp salt (more/less to taste)

Directions

1. Clean, wash, and soak the urad dal, chana dal, and rajma in 6 cups water overnight (or at least 6 hours).

2. Drain the soaked dals and rajma. Add 5 cups water and pressure cook for 15 to 20 minutes, or until the dals are completely cooked. If not using a pressure cooker, cook on stove top in a large thick-bottomed pan, covered. You want the dals (and rajma) to be completely cooked, otherwise the texture of the finished dal suffers.

3. Heat the oil. Add the ginger/garlic paste, onions, and green chilis. Saute for 5 minutes, till the onions are slightly pulpy and golden brown in color. Add the turmeric, chili powder, and cumin powder, and saute for 1-2 minutes more.

4. Add the tomatoes and tomato paste. Cook over a high flame till the tomatoes get mushy, approx. 5 minutes.

5. Add the cooked dals with the cooking water (if you have too much water, reserve some. You can always add it back later, but overly-thin dal is not good). Mix well, add the kasuri methi, and simmer for 10 minutes.

6. Add the cilantro, heat another minute or so, and serve with roti and/or rice.

dal, north indian October 19, 2013 00:09