Dhaabay Di Daal

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

• Ready In: 6 hrs 52 mins
• Serves: 4-5

Ingredients

• 1⁄4 cup  black  bengal gram dal, split (chana dal)
• 1⁄4 cup red kidney beans (rajma)
• 1⁄4 cup Urad Dal
• 2  medium onions
• 9  cloves garlic
• 1  green chili
• 4  medium tomatoes
• 1⁄4 cup coriander leaves
• 4  tablespoons  oil
• 1⁄2 teaspoon red chili powder
• 1  tablespoon cumin powder
•  salt
• 2  tablespoons kasuri methi
• 10  tablespoons yogurt

Directions

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!