Ingredients

• 1/2 cup - urad dal, with skin
• 1/4 cup - chana dal
• 1/4 cup - red kidney beans
• 2 - onions
• 3 - tomatoes
• 8-10 cloves - garlic
• 2-3 - green chillies
• 1 tbsp - red chilli powder
• 1/2 tbsp - cumin powder
• 1/4 cup - fresh coriander leaves
• 1 tbsp - kasuri methi
• 3 tbsp - butter
• 4 tbsp - oil
• Salt, to taste

How to Make Panjabi Dal

• Clean, wash and soak urad dal, channa dal and kidney beans in sufficient water for at least six hours.
• Peel and finely chop onion and garlic.
• Wash, remove stem and finely chop green chillies.
• Wash and finely chop tomatoes. Wash and chop coriander leaves.
• Drain soaked dals, add six cups water and pressure-cook for half an hour or until the dals are completely cooked.
• Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown.
• Add chopped onion, slit green chillies and saute for 4-5 mins or until the onion is golden brown in colour.
• Add red chilli powder, cumin powder and stir-fry briefly.
• Add chopped tomatoes and cook on high heat for 3-4 mins, stirring continuously.
• Stir in the cooked dals and butter and mix well.
• Add salt, chopped coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
• Crush kasuri methi between the palms, sprinkle on the dals and serve hot.