Dhabey Ki Dal

Everyone loves dhabey ki dal. We take a long drive to nearest dhaba for the delicious food. A pan of mixed pulses, seasoned with spices and lots of garlic, cooked in just 2 teaspoons of oil. This dal tastes best with a bowl of rice.

Ingredients

1/2 cup urad dal (split black lentils) , with skin

1/4 cup chana dal (split bengal gram)

1/4 cup red rajma (kidney beans)

1 cup onions , finely chopped

1 tbsp garlic (lehsun) , finely chopped

2 green chillies , slit green chillies into 2

1 cup finely chopped tomatoes

1 tsp chilli powder

2 tsp cumin seeds (jeera) powder

1/4 cup chopped corriander (dhania)

1 tbsp dried fenugreek leaves (kasuri methi)

2 tsp oil

salt to taste

Method

Clean, wash and soak the urad dal, chana dal and kidney beans in sufficient water for at least 6 hours.

Drain the soaked dals, add six cups water and pressure cook for 15 to 20 minutes or unitl the dals completely cooked.

Heat the oil in a non-stick pan, add the garlic, onions and green chillies and sauté for 4 to 5 minutes till the onions are golden brown in colour.

Add the tomatoes, chilli powder, cumin powder and salt and cook over a high flame for 3 to 4 minutes.

Add the cooked dals and coriander, mix well and simmer for 5 to 7 minutes.

Add the kasuri methi, mix well and serve hot.