Dhabay ki Dal

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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.