The speciality of this supremely delicious Dal is that you will find this served in Indian roadside restaurants called Dhaabas!The recipe combines 3 types of lentils (the protein quotient) cooked with delicious spices and served with rice or roti.A complete meal!
The recipe adapted from Chef Sanjeev Kapoor’s version!
Preparation Time : 1 hour
Makes : 3 – 4 servings
1/2 cup Chilkewali Urad Dal (Black Gram with skin)
1/4 cup Chana Dal
1/4 cup Rajma (kidney beans)
4 tbsp Oil
2 tsp Ginger-Garlic Paste
2 medium onions – chopped
2 tsp Green chilli paste
1/2 tbsp cumin powder
1/2 tbsp red chilli powder
3 medium Tomatoes – chopped
3 tbsp white butter (salted butter can be used)
2 tsp salt
2 tbsp Coriander Leaves
1/2 tbsp Kasoori Methi
Soak the 3 Lentils together overnight.Next morning drain,add 3 – 4 cups water and pressure cook them with 1 tsp salt till fork tender.Mash coarsely and keep aside.
Heat Oil and add onions.Saute till translucent and add the ginger garlic and chilli pastes together.Mix well,reduce to low heat and cover till the spluttering stops and the pastes are fried.Mix well and add cumin and red chilli powders,the tomatoes and 1 tbsp Coriander Leaves.Mix well and cover again and cook for 3 – 4 minutes till tomatoes are a little soft.
Add the coarsely mashed dals,butter and salt and mix well.Cover and let it cook again for 10 – 15 minutes on low heat opening it after 2 minutes and stirring well.Check for salt and take off heat.
Garnish with the remaining coriander leaves.Crush kasoori methi between the palms and sprinkle on top.
Put a blob of butter on top and serve hot with rice or roti!
Served with steaming hot rice…
Note : In case you use canned Rajma(kidney beans),pressure cook only Chana Dal and Chilkewli Urad Dal and add Rajma while adding the cooked dals to the cooking onions and spices.The canned Rajma is already cooked and soft so no need of boiling it again!