Pulses are a natural source of protein. They have a wide range of flavours and textures and form a large part of the vegetarian Indian daily diet. My mother-in-law usually mixes different kinds of daals together for a single preparation, the most common being moong-masoor. It was only after wedding that I was introduced to the concept of making mixed daals J so I searched for more recipes and chanced upon this one @ tarla dalal. Teen Ratan Daal, more commonly known as Dhabey ki daal, is a mixture of three kinds of pulses and is high in protein as well as fibre.
Teen Ratan Daal (Mixed Daal)
Preparation Time: 15 mins | Cooking time: 30 mins| Serves 4
Split black gram with skin (chilkewali urad daal) ½ cup
Bengal gram split (chana dal) ¼ cup
Red kidney beans (rajma) ¼ cup
Garlic (finely chopped) 4-6 cloves
Onions (finely chopped) 2 medium sized
Tomatoes (finely chopped) 3 medium sized
Green chillies (slit into 2) 2–3
Kashmiri Red chilli powder 1 tsp
Turmeric Powder 2tsp
Cumin powder 1 tsp
Butter 2 tbsps (optional)
Fresh coriander leaves (finely chopped) 1 cup
Kasoori methi 2 tsp
Salt to taste
Oil 4 tbsps
- Wash and soak urad dal, chana daal and rajma in three cups of water for at least six hours (preferably overnight).
- Drain soaked dals, add six cups of water, salt and turmeric powder and pressure-cook for half an hour or until the daals are completely cooked.
- Meanwhile, heat oil in a pan, add garlic, stir-fry briefly till golden brown. Add onions, green chillies and sauté for 5 minutes or until the onions are golden brown in colour.
- Add red chilli powder, cumin powder and stir-fry briefly. Add tomatoes and cook on high heat for 5 minutes, stirring continuously. Stir in the cooked daals and butter and mix well.
- Add salt, coriander leaves and cook daal for ten minutes on low heat, stirring occasionally.
- Mix juice of 1 lemon
- Crush kasuri methi between the palms, sprinkle on the daal and serve hot with phulkas.