Ingredients
-
1/4
-
1/4
-
1/4
-
2
-
9
-
1
-
4
-
1/4
-
4
-
1/2
-
-
-
-
-
Directions
Dhaabay Di Daal,A recipe of the famous Indian chef, Sanjeev Kapoor! Found it in the ‘Weekend’ magazine today!,I made this yesterday, mainly to freeze for lunches. used 3/4 cup kidney beans, which I cooked on the stovetop, instead of the 3 different kinds of beans. Other than that, and using slightly less oil, I followed the recipe strictly. I did feel the flavor had mellowed today, 24 hours after cooking. However, I still feel, that while it is good, some additional kind of spice would have added to the flavor. Thank you for posting this recipe.,A recipe of the famous Indian chef, Sanjeev Kapoor! Found it in the ‘Weekend’ magazine today!
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Steps
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1
Done
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Firstly, Clean, Wash and Soak All the Dals in Sufficient Water For Minimum 6 Hours. |
|
2
Done
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Peel and Finely Chop Onion and Garlic. |
|
3
Done
|
Wash, Remove Stem and Finely Chop Green Chillies. |
|
4
Done
|
Next, Wash and Finely Chop the Tomatoes. |
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5
Done
|
Do the Same For the Corriander Leaves. |
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6
Done
|
Drain Soaked Dals, Then Add 6 Cups Water and Pressure-Cook For 30 Minutes or Until the Dals Are Completely Cooked. |
|
7
Done
|
Mix Them Well, Using a Round Ladle. |
|
8
Done
|
Meanwhile, Heat Oil in a Pan. |
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9
Done
|
Add Garlic and Stir-Fry Briefly Until Golden Brown. |
|
10
Done
|
Add Onion and Green Chillies. |
