DHAABAY DI DAAL

INGREDIENTS:

1) Black gram split(with skin)or Chilkewali urad dal-Half cup
2) Bengal gram split (chana dal)-1/4th cup
3) Red kidney beans(Rajma)-1/4th cup
4) Onions-2 medium sized
5) Garlic-8 to 10 cloves
6) Green chillies-3
7) Tomatoes-3 medium sized
8) Fresh coriander leaves-1/4th medium bunch
9) Oil-4 tbsps
10) Red chilli powder-1 tbsp
11) Cumin powder- 1/2 tbsp
12) Butter-3 tbsps
13) Salt- To taste
14) Dried fenugreek leaves(Kasoori methi)-1 tbsp

METHOD:
1) Clean, wash and soak urad dal, chana dal and rajma in sufficient water for at least 6 hours.
2) Peel, wash and finely chop onions and garlic. Wash, remove stems and finely chop green chillies. Wash and finely chop tomatoes. Clean, wash and chop coriander leaves.
3) Measure the water in the dals were soaked so that the total volume can be made up to 6 cups and pressure cook the dals for an hour in this water or till the dals are completely cooked. Mix them properly with a round laddle.
4) Heat oil in a pan, add garlic and stir fry briefly till golden brown. Add onions, green chillies and saute for four or five minutes.
5) Add red chilli powder, cumin powder and stir fry briefly. Add tomatoes and cook on high heat for three or four minutes, stirring continuosly. Stir in the cooked dals and butter and mix well.
6) Add salt, coriander leaves and cook for ten minuteson low heat, stirring occasionally.
7) Crush kasoori methi between your palms, sprinkle on dal and serve hot with rotis or rice.