Dhabey Dee Daal

by sgambhir

add to my cookbook add to shopping list

Added to 4 cookbooks This recipe has been viewed 7690 times

Dhabey dee daal is a dal or lentil preparation cooked in a typical North Indian dhaba style. The dals are simmered in a spicy onion-tomato based masala and served hot with Tandoori roti or jeera rice.

Add your private note

Dhabey Dee Daal recipe - How to make Dhabey Dee Daal

Tags

Popular Dals from all over India

Preparation Time: NIL Cooking Time: NIL Total Time: 0 mins
Show me for servings

Ingredients

1/2 cup urad dal (split black lentils)
1/4 cup chana dal (split Bengal gram)
1/4 cup rajma (kidney beans)
2 onions
3 tomatoes
8 to 10 cloves of garlic (lehsun)
2 to 3 green chillies
1 tbsp chilli powder
1/2 tbsp cumin seeds (jeera) powder
1/4 cup fresh coriander (dhania) leaves
1 tbsp dried fenugreek leaves (kasuri methi)
3 tbsp butter
4 tbsp oil
salt to taste

Method

Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
Peel and finely chop onion and garlic. wash, remove stem and finely chop green chillies. wash and finely chop tomatoes. wash and chop coriander leaves.
Drain soaked dals, add six cups water and pressure-cook for half an hour or until the dals are completely cooked.
Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown.
Add chopped onion, slit green chillies and sauté for four to five minutes or until the onion is golden brown in colour.
Add red chilli powder, cumin powder and stir-fry briefly.
Add chopped tomatoes and cook on high heat for three to four minutes, stirring continuously.
Stir in the cooked dals and butter and mix well.
Add salt, chopped coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
Crush kasuri methi between the palms, sprinkle on the dals and serve hot.