Dhaabay Di Daal

READY IN: 6hrs 52mins
Recipe by Charishma_Ramchanda

A recipe of the famous Indian chef, Sanjeev Kapoor! Found it in the 'Weekend' magazine today!

Top Review by mianbao

I made this yesterday, mainly to freeze for lunches. I used 3/4 cup kidney beans, which I cooked on the stovetop, instead of the 3 different kinds of beans. Other than that, and using slightly less oil, I followed the recipe strictly. I did feel the flavor had mellowed today, 24 hours after cooking. However, I still feel, that while it is good, some additional kind of spice would have added to the flavor. Thank you for posting this recipe.

Ingredients Nutrition


  1. Firstly, clean, wash and soak all the dals in sufficient water for minimum 6 hours.
  2. Peel and finely chop onion and garlic.
  3. Wash, remove stem and finely chop green chillies.
  4. Next, wash and finely chop the tomatoes.
  5. Do the same for the corriander leaves.
  6. Drain soaked dals, then add 6 cups water and pressure-cook for 30 minutes or until the dals are completely cooked.
  7. Mix them well, using a round ladle.
  8. Meanwhile, heat oil in a pan.
  9. Add garlic and stir-fry briefly until golden brown.
  10. Add onion and green chillies.
  11. Saute for 4-5 minutes or until the onion is golden-brown in colour.
  12. Add red chilli and cumin powders and stir-fry briefly.
  13. Add tomatoes (chopped) and cook on high flame for 3-4 minutes, stirring continuously.
  14. Stir in the cooked dals and butter.
  15. Mix well.
  16. Add salt, chopped corriander leaves and cook dal for 10 minutes on low flame, stirring continuously, then add yogurt and mix well
  17. Crus kasoori methi between the palms.
  18. Sprinkle on the dal and serve hot with White Basmati rice!

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