Dhabe wali Mixed Dal ( this one's super yum)

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

½ cup split black gram with skin (chilkewali urad dal)

¼ cup bengal gram split (chana dal)

¼ cup red kidney beans (rajma)

4-6 cloves garlic ,finely chopped

2 red onions ,finely chopped

3 tomatoes ,finely chopped

2-3 green chillies ,slit into 2

1 tsp Kashmiri red chilli powder *

1 tsp turmeric Powder

2 tsp coriander powder

1 tsp cumin powder

2 tbsp ghee /oil

½ cup fresh coriander , leaves and stem finely chopped

2 tsp dried fenugreek leaves (Kasoori methi)

1 lime

Salt to taste

Method

1. Wash and soak urad dal, chana dal and rajma in three cups of water for six hours.
2. 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.
3. 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.
4. 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.
5. Add salt, coriander leaves (keep half for garnish) and cook dal for about 10 minutes on low heat, stirring occasionally.
6. Mix in juice of 1 lime and crushed kasoori methi leaves
7. Garnish with fresh coriander and serve hot with rice or flat Indian bread.

Notes / Variations

I use Kashmiri red chili powder which has very little heat but adds a nice natural red color to the dal. Skip it or reduce the But you can use a regular cooking oil

Source: namma-veetu-samayal