Dhaabay Di Dal

Name: Dhaabay Di Dal (Creamy, spicy lentils)
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (50 ml) vegetable oil; ½ cup (115 grams) cooked red kidney beans (canned is fine); 1 tablespoon kasoori methi (dried fenugreek leaves); 8 to 10 cloves garlic, chopped; 1-inch (2½-cm) piece fresh ginger, chopped; ¼ cup (50 grams) chana dal (split Bengal gram); 1 tablespoon red chile powder; ½ cup (100 grams) chilkewali urad dal (split black gram with skin); 2 tablespoons chopped fresh cilantro; 1½ teaspoons table salt; ½ tablespoon ground roasted cumin; 3 tablespoons butter; 2 medium tomatoes, chopped; 1 medium red onion, chopped; 2 green chiles, stemmed and chopped

Creamy, spicy lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Dhaabas are the roadside eateries that dot most of the highways in India, and this dal is a favorite on their menus. Serve with steamed rice.

Ingredients

½ cup (100 grams) chilkewali urad dal (split black gram with skin)
¼ cup (

Asia
India
Side dish
Main course
Gluten-free
Vegetarian
Spicy

Method

Place the dals in a large bowl, wash them in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for at least 6 hours. Drain the dals in a colande