Ingredients

• 1/2 cup - Channa dal, cooked
• 1/2 cup - Urad dal, cooked
• 1/2 cup - Rajma or red kidney beans
• 1 tsp - Cumin powder
• 1 tsp - Coriander powder
• 1 tsp - Red chilli powder (paprika or cayenne)
• 1/2 tsp - Turmeric
• 1 tbsp - Ginger, grated or ground into a paste
• 6 - Cloves of garlic, grated or ground into a paste
• 1 - Large tomato, finely chopped
• 1 - Onion, minced
• 1/4 cup - kasuri methi
• 1 tbsp - Vegetable oil
• 1 tbsp - Vegan butter

How to Make Dhabay ki Dal

• Heat the oil in a large saucepan.
• Add the ginger and garlic, saute for a minute on a medium-low flame, and then add the onions.
• Saute the onions until brown spots appear, about 8-10 minutes.
• Add the cumin, coriander, turmeric powders and salt to taste.
• Add the tomatoes and saute until they are cooked, about 5 minutes.
• Add the cooked lentils and stir well.
• Add some water if the dal is too thick.
• Cook covered for about 8-10 minutes for all the flavours to meld together.
• Crush the kasuri methi with your fingers and sprinkle over the dal.
• Mix in the butter and stir until it's melted into the dal.
• Stir in the cilantro, turn off the heat, and serve hot.
• Recipe courtesy: Holy Cow Vegan.