Dhaabay Di Daal

DIRECTIONS

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