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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Soaking Time6 hourshrs
Total Time45 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 187kcal
Ingredients
½cupsplit black gram with skin(chilkewali urad daal)
½cupfresh coriander, leaves and stem finely chopped
2tspdried fenugreek leaves (Kasoori methi)
1lime
Salt to taste
Instructions
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
*I have used Kashmiri red chili powder which has very little heat but adds a nice natural red color to the dal. Skip it or reduce the green chilies according to your taste.
**I use ghee for all my dal preparation. Ghee has little to no lactose but if you don’t want to use a milk derivative, use a regular cooking oil like sunflower oil or Olive-pomace oil.