All time favorite Punjabi dhaba dal is savored by Indians all over India

Serves: 4 persons

Cooking time: 2 hours

Preparation time: overnight soaking of dal; 15 minutes other

Ingredients

• ¾ cup whole black udat dal
• ¼ cup red kidney beans/ rajma
• ½ cup chopped tomatoes
• ½ cup chopped onions
• 1 ½ teaspoon chopped ginger
• ½ teaspoon garlic
• 1 teaspoon chopped green chilles
• 1 teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 teaspoon garam masala powder
• 2 tablespoons butter
• 2 tablespoons Chopped coriander
• Salt to taste

Method

Cook the black dal and red kidney beans. See Cooking Dals, Legumes and Beans

Heat butter in a pan; add ginger, onions, garlic and sauté in medium heat until tender

Add tomatoes, green chillies, turmeric powder and cumin powder. Sauté until tomatoes are soft and cooked.

Add the cooked dal and bean, salt, garam masala powder, 1 cup of water and simmer it for 30 minutes.

The longer you simmer the spices get absorbed better into the dal and the dal itself releases its special flavor which is irresistible. I have heard punjabi’s simmering the dal for more than an hour or two.

Make sure you monitor it stirring occationally so it does not thicken itself at the bottom of the pan.

Garnish with chopped coriander and serve with a sabzi, phulka’s/naan/rice

Tasty Tip

Serve along with sliced onions, slit salted green chillies, a tomato cucumber salad, and cut lemons

Filed under: North Indian

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