All time favorite Punjabi dhaba dal is savored by Indians all over India and the World. Black urad dal and rajma mingled in the subtle spices are simmered with cream and butter for as long as 30 minutes or even more. The longer it simmers the tastier it gets. Serve the dal with any of the Indian Breads or Pulav and another vegetarian accompaniment like Paneer Makhani will add more flavor to the meal.

Serves: 4 persons
Cooking time: 2 hours
Preparation time: overnight soaking of dal; 15 minutes other

Ingredients

• ¾ cup whole black urad dal soaked over night
• ¼ cup red kidney beans/ rajma soaked over night
• 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
• 1 teaspoon cardamon powder
• 2 tablespoons butter
• 1/4 cup cream
• 2 tablespoons Chopped coriander
• Salt to taste

Method

Cook the black dal and red kidney beans adding enough water (about 4 cups) until soft, tender and well cooked.

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

Add tomatoes, green chillies, turmeric powder, cardamon 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, cream 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 occasionally 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