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Prep 24 hrs
Cook 45 mins
The name of the recipe suits the flavour and taste of it aptly. You will love every mouthful of it. This lentil curry is high in proteins and is best enjoyed with long-grain Basmati rice and mixed veggies salad. Note: Preparation time is inclusive of the overnight soaking time for all the lentils used in this curry.
- 1⁄4 cup bengal gram dal, split (chana dal)
- 1⁄4 cup red kidney beans (rajma)
- 1⁄4 cup black Urad Dal
- 2 medium onions, peeled, washed and finely chopped
- 9 garlic cloves, peeled, washed and finely chopped
- 2 green chilies, washed, ends trimmed and chopped
- 3 medium tomatoes, washed, peeled and finely chopped
- 1 small tomatoes, washed, peeled and finely chopped
- 1 tablespoon cumin powder
- 1⁄4 cup fresh coriander leaves, washed and finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried fenugreek leaves, crushed (kasoori methi)
- 10 tablespoons yoghurt, beaten
- 2 -3 tablespoons fresh coriander leaves, washed and finely chopped (to garnish)
- Clean all the lentils (dals) individually to remove stones, other grains, dirt, etc.
- Wash all the dals individually in 5 to 6 changes of water.
- Soak all the dals for atleast 6 hours or overnight.
- Drain the soaked dals the following morning i.e. the morning when you will be preparing this lentil curry.
- Add 6 cups of water to the dals and pressure cook them until they are completely cooked. Mix well and use a round ladle to do so. Keep aside.
- Heat oil in a pot.
- Once hot, add onions, garlic and green chillies. Saute until the onions are golden brown in colour and the raw smell of garlic is gone.
- Fold in the red chilli powder and cumin powder. Stir-fry briefly.
- Add the chopped tomatoes and mix well. Allow to cook for 5-7 minutes, stirring continuously, until they are softened.
- Stir in the cooked dals and mix well.
- Add salt to taste and corriander leaves.
- Cook the dal on low flame for 10 minutes, stirring occasionally.
- Sprinkle kasoori methi on the dal and mix well.
- Garnish with corriander leaves.
- Serve hot with long grain Basmati rice.