This mixed dal recipe is a delightful combination of three types of lentils — urad, chana, and rajma; all high in fiber and proteins. Also known as dhabey wali dal, it is inspired by the dal served in Indian dhaba. The combination of the three lentils gives it a unique flavor and the intense aroma comes from dried fenugreek leaves.
Course: Main Course
½cupsplit black gram with skin(chilkewali urad daal)
½cupfresh coriander, leaves and stem finely chopped
2tspdried fenugreek leaves (Kasoori methi)
Salt to taste
Wash and soak urad dal, chana dal and rajma in three cups of water for six hours.
Drain the soaked dals, add six cups of water, salt and turmeric powder and pressure cook for 4-5 whistles or until the dals are completely cooked.
Meanwhile, heat ghee in a pan, add garlic, stir-fry for a minute till it starts to brown. Add the chopped onions, green chilies and sauté for 5 minutes or until the onions start to turn translucent.
Add red chili powder, coriander powder, and cumin powder. Mix well. Add the tomatoes and cook on medium-high heat for 5 minutes, stirring in between. Add in the cooked dals along with their water and mix well.
Add salt, coriander leaves (keep half for garnish) and cook dal for about 10 minutes on low heat, stirring occasionally.
Mix in juice of 1 lime and crushed kasoori methi leaves