Dhabe Ki Daal

                                                                         

This dal recipe is dedicated to the wonderful highway dhabas (small rustic restaurants) of India.  If you have not eaten at a dhaba, believe me, you have missed something.  The dhabas of Punjab especially, are well known for their excellent food.  Next time you are travelling through India give the fancy restaurants a miss and try the rustic fare offered by the dhabas; food that is steeped in tradition, food  which is close to India's rich culture, that brings alive the warmth of India's hospitality.  The dhabas may not be much to look at but don't go by appearances, the food will be finger licking good.

 Ingredients: 

1/4 cup rajma (Red kidney beans)
1/4 cup chana dal ( split chickpeas)
1/2 cup urad dal, ( whole black gram lentils)
2 medium onions
8 cloves garlic
2 green chillies
3 medium tomatoes
4 tbsp oil
1tsp red chilly powder
1 tsp cumin powder
3 tbsp butter
Salt to taste
1/4 cup coriander leaves
1 tbsp kasuri methi ( dried fenugreek leaves)

Method: Soak the urad dal, chana dal  and rajma in plenty of water overnight or at least 6 hours. Finely chop onions, garlic, green chillies and tomatoes.  Drain dals and rajma, add six cups of water and pressure cook for half hour or till cooked.

Heat oil in a heavy bottom pan and add chopped garlic, stir fry till light brown.  Add the chopped onions and green chillies and saute for 5 mins or until the onions are golden brown. Add the red chilly powder, cumin powder and stir lightly.  Add the chopped tomatoes and cook on high heat for 3 to 4 mins stirring continuously.  Pour the cooked dals, rajma and butter and mix well.  Add salt, chopped coriander leaves and cook on low heat for 10 mins, stirring all the while.  Crush kasuri methi between the palms and sprinkle on the dal.  Serve hot.