Dhabe ki dal

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , |

A pan of mixed pulses, seasoned with spices and lots of garlic, cooked in just 2 teaspoons of oil. This dal tastes best with a bowl of rice, followed by a high fibre fruit like guava or orange, to end the meal.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Serves 4.

½ cup urad dal (split black lentils), with skin
¼ cup chana dal (split Bengal gram)
¼ cup red kidney beans (rajma)
1 cup onions, finely chopped
1 tablespoon garlic, finely chopped
2 green chillies, slit into 2
1 cup tomato, finely chopped
1 teaspoon chilli powder
2 teaspoons cumin (jeera) powder
¼ cup fresh coriander leaves, chopped
1 tablespoon kasuri methi (dried fenugreek leaves)
2 teaspoons oil
salt to taste
1. Clean, wash and soak the urad dal, chana dal and kidney beans in sufficient water for at least 6 hours.
2. Drain the soaked dals, add six cups water and pressure cook for 15 to 20 minutes or unitl the dals completely cooked.
3. Heat the oil in a non-stick pan, add the garlic, onions and green chillies and sauté for 4 to 5 minutes till the onions are golden brown in colour.
4. Add the tomatoes, chilli powder, cumin powder and salt and cook over a high flame for 3 to 4 minutes.
5. Add the cooked dals and coriander, mix well and simmer for 5 to 7 minutes.
6. Add the kasuri methi, mix well and serve hot.

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