Dhabey Di Dal Recipe

2 – 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 – 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste

How to make dhabey di dal :

  • Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
  • Take off and finely cut onion and garlic.
  • Wash, take off stem and finely cut green chillies.
  • Wash and finely cut tomatoes.
  • Wash and cut coriander leaves.
  • Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
  • Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
  • Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
  • Mix in red chilli powder, cumin powder and stir-fry briefly.
  • Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
  • Stir in the cooked dals and grease and mix well.
  • Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
  • Crush kasoori methi between the palms, sprinkle on the dals and serve hot.