Ingredients for Dhaabay Di Daal
- Bengal Gram Dal
- Red Kidney Beans
- Urad Dal
- Onions
- 2 cloves garlic
- Green Chili
- 1 medium tomato
- Coriander Leaves
- 2 tablespoons oil or ghee
- Red Chili Powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Kasuri Methi
- 1/4 cup plain yogurt
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How to Make Dhaabay Di Daal
- Clean, wash, and soak 1 cup of mixed lentils (masoor, toor, chana dal) in 4 cups of water for at least 6 hours.
- Peel and finely chop 1 large onion.
- Peel and finely chop 2 cloves of garlic.
- Wash and finely chop 2-3 green chilies (adjust to your spice preference).
- Wash and finely chop 1 cup of fresh coriander leaves.
- Drain the soaked lentils. Add 6 cups of water to a pressure cooker. Add the lentils and pressure cook for 3 whistles or until the lentils are completely cooked (approximately 30 minutes).
- Once the pressure releases naturally, mash the lentils slightly using a round ladle. Do not puree.
- Meanwhile, heat 2 tablespoons of oil or ghee in a pan over medium heat.
- Add the chopped garlic and sauté briefly until golden brown (about 30 seconds).
- Add the chopped onion and green chilies. Sauté for 4-5 minutes, or until the onion is golden brown.
- Add 1 teaspoon of red chili powder and 1/2 teaspoon of cumin powder. Stir-fry briefly for about 30 seconds.
- Add 1 medium chopped tomato and cook on high flame for 3-4 minutes, stirring continuously.
- Stir in the cooked lentils, 1 tablespoon of butter, and mix well.
- Add salt to taste and simmer for 10 minutes on low flame, stirring continuously.
- Stir in 1/4 cup of plain yogurt. Mix well.
- Gently crush 1/2 teaspoon of kasuri methi (dried fenugreek leaves) between your palms.
- Sprinkle the crushed kasuri methi over the dal.
- Serve hot with steamed basmati rice.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
33g
Fat
13g
Carbs
8g
