Dhabe di dal l Punjabi dal curry

Dhabe di dal is a popular mixed dal recipe.

Mixed dals used are urad dal, rajma, and chana dal.

Ideally dal is simmered for long, which gives dal a creamy texture.

Punjabi dal curry goes well with roti and a tall glass of lassi.

INGREDIENTS

• ¼ cup chana dal
• ¼ cup red kidney beans
• ½ cup urad dal (black beans)
• 2 medium sized onion
• 1 tbsp garlic, chopped
• 3 green chillies, slit
• 3 medium tomato, chopped
• ¼ cup coriander leaves, chopped
• Oil
• ½ tbsp cumin seeds
• 1 tbsp red chilli powder
• 1 tbsp dry fenugreek leaves / kasoori methi (roasted in a kadai for 1-2 mins)
• 3 tbsp butter
• 1 tsp salt

INSTRUCTION

• Clean and wash chana dal, kidney beans, and urad dal.
• Soak black beans, chana dal, and red kidney beans in water for at least 6 hours.
• Drain and place the dal along with beans in pressure cooker.
• Add 4 cups of water.
• Pressure cook on high heat till 4 whistles. Now simmer for 30 mins. Set this aside.
• Heat oil in a pan. Add onions and green chillies. When onion turns light brown in color, add garlic. Stir fry.
• Add red chilli powder and cumin powder. Cook for a minute.
• Add tomato and fry on high flame for 3-4 minutes or until masala leaves oil.
• Add salt and remove from fire.
• Pour prepared masala on to pressure cooker and cook for 5 minutes.
• Crush roasted kasoori methi between the palms and add to curry.

Add butter and coriander leaves. Transfer this to a serving bowl.