Dhaabay Di Dal
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.
Serves4
Cooking Methodsauteeing
CostInexpensive
Total Timehalf-day
OccasionFamily Get-together
Recipe Courseside dish, starch
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealdinner, lunch
Taste and Texturecreamy, herby, savory, spiced
Ingredients
- ½ cup (100 grams) chilkewali urad dal (split black gram with skin)
- ¼ cup (50 grams) chana dal (split Bengal gram)
- ½ cup (115 grams) cooked red kidney beans (canned is fine)
- ¼ cup (50 ml) vegetable oil
- 1-inch (2½-cm) piece fresh ginger, chopped
- 8 to 10 cloves garlic, chopped
- 1 medium red onion, chopped
- 2 green chiles, stemmed and chopped
- ½ tablespoon ground roasted cumin(see below)
- 1 tablespoon red chile powder
- 2 medium tomatoes, chopped
- 3 tablespoons butter
- 1½ teaspoons table salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon kasoori methi (dried fenugreek leaves)
Instructions
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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 colander.
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Place a medium nonstick saucepan over high heat and add 6 cups (1.5 liters) water. When the water begins to boil, add the dal and bring to a boil again. Lower the heat to medium, cover, and cook for 1 hour.
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Add the kidney beans, stir well, and cook for 10 minutes.
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Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the ginger and garlic, and sauté for 1 minute or until golden brown. Add the onion and chiles, and sauté for 4 to 5 minutes or until the onion is golden brown.
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Add the cumin and chile powder, and sauté for 1 minute. Add the tomatoes and cook over high heat for 3 to 4 minutes, stirring continuously. Add the dal mixture and butter, and stir well.
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Add the salt and cilantro, and stir. Lower the heat to low and cook for 10 minutes, stirring occasionally.
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Crush the kasoori methi between your palms and sprinkle it over the dal.
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Remove from the heat and pour the dal into a serving bowl. Serve immediately.
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Ground Roasted Cumin
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This is an excellent topping for raitas (yogurt sauces) or chaats.
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Makes 6 tablespoons (30 grams)
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4½ tablespoons cumin seeds
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Place a small nonstick sauté pan over medium heat. Add the cumin and dry-roast until lightly colored. Set aside to cool completely.
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Transfer to a spice grinder and grind to a fine powder.
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Store in an airtight container.
2011 Sanjeev Kapoor
