Ingredients

2 cups Urad dal 1 cup rajma 1/4 cup chana dal 1 tsp methi seeds 1 onion 1 cup tomato puree 3-4 garlic flakes 2 inch giner diced 1 cup cream 1 cup butter 1/4 tsp hing 1 cup yoghurt 1 tsp red chilli powder fresh cream for garnishing Directions
Soak All the dals overnight with the methi seeds.
Pressure cook them in the morning with some salt, hing, 1 inch ginger and 2 flakes of garlic.
In another pan, fry onions to golden brown add tomatoes and balance ginger garlic.
when the batter is well mixed add in the red chilli powder and curd mix well and pour the dal in the pan. Let it boil for at least an hour.
Now add in the cream and still boil for 10 mins.
If u have to serve it whip fresh ceam and garnish dal with it. This dal is best cooked in the morning and eaten at dinner coz the flavour enhances more with the marination.
Hope the recipe is appreciated.

Answered by Poonam Singh , an ibibo Master, at 7:08 PM on October 09, 2008

Ingredients:



2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste


How to make dhabey di dal :

* Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
* Take off and finely cut onion and garlic.
* Wash, take off stem and finely cut green chillies.
* Wash and finely cut tomatoes.
* Wash and cut coriander leaves.
* Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
* Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
* Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
* Mix in red chilli powder, cumin powder and stir-fry briefly.
* Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
* Stir in the cooked dals and grease and mix well.
* Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
* Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Answered by Jitendra , an ibibo Master, at 3:27 AM on October 06, 2008

Dhabey Di Dal Recipe :


Ingredients:

• 2 - 3 green chillies
• 1/4 cup coriander leaves
• 1/4 cup bengal gram divide (chana dal)
• 8 - 10 garlic flakes
• 4 tblsp oil
• 3 medium sized tomatoes
• 1/2 tblsp cumin powder
• 1/4 cup red kidney beans (rajma)
• 1 tblsp red chilli powder
• 2 medium size onions
• 1 tblsp kasoori methi
• 3 tblsp butter
• 1/2 cup black gram divide (urad dal)
• salt to taste

Method :

• Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
• Take off and finely cut onion and garlic.
• Wash, take off stem and finely cut green chillies.
• Wash and finely cut tomatoes.
• Wash and cut coriander leaves.
• Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
• Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
• Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
• Mix in red chilli powder, cumin powder and stir-fry briefly.
• Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
• Stir in the cooked dals and grease and mix well.
• Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
• Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Answered by Yogeshwar , an ibibo Specialist, at 7:40 PM on September 17, 2008

1/2 cup black urad dal, 1/4 cup rajma, 1/4 cup chana dal
3 tbsp oil, 1-2 chopped green chillies, 1 tsp garlic paste
2 finely chopped onions, 3-4 finely chopped tomatoes
1 tsp roasted jeera powder, 1 tsp red chilli powder, Salt to taste
1/4 cup chopped coriander, 1 tbsp kasuri methi, 3 tbsp butter

Soak the dals in 4 cups water for 6-8 hours. Add 2 cups water and pressure-cook till done. Heat the oil in a kadai and fry the chillies, garlic and onions. Add the spices and tomatoes and fry for 5-6 minutes. Add the dals, butter, coriander and salt. Simmer on low heat for 10 minutes. Sprinkle with chrushed kasuri methi and serve hot with rotis.

Answered by Nagendra , an ibibo Master, at 7:09 PM on September 17, 2008

well;
Ingredients:
2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste

How to make dhabey di dal :
* Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
* Take off and finely cut onion and garlic.
* Wash, take off stem and finely cut green chillies.
* Wash and finely cut tomatoes.
* Wash and cut coriander leaves.
* Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
* Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
* Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
* Mix in red chilli powder, cumin powder and stir-fry briefly.
* Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
* Stir in the cooked dals and grease and mix well.
* Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
* Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Answered by Kishore , an ibibo Master, at 7:02 PM on September 17, 2008

Well Kakoli

Ingredients:



2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste


How to make dhabey di dal :

* Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
* Take off and finely cut onion and garlic.
* Wash, take off stem and finely cut green chillies.
* Wash and finely cut tomatoes.
* Wash and cut coriander leaves.
* Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
* Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
* Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
* Mix in red chilli powder, cumin powder and stir-fry briefly.
* Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
* Stir in the cooked dals and grease and mix well.
* Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
* Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Answered by Priyanka C , an ibibo Master, at 6:03 PM on September 17, 2008

well,
Ingredients:



2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste


make dhabey di dal :

* Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
* Take off and finely cut onion and garlic.
* Wash, take off stem and finely cut green chillies.
* Wash and finely cut tomatoes.
* Wash and cut coriander leaves.
* Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
* Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
* Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
* Mix in red chilli powder, cumin powder and stir-fry briefly.
* Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
* Stir in the cooked dals and grease and mix well.
* Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
* Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

source site: http://www.indianfoodforever.c om/punjabi/dhabey-di-dal.html

Answered by Nidhi Singh , an ibibo Master, at 5:52 PM on September 17, 2008

DHABEY DI DAL RECIPE



Ingredients:



2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste


How to make dhabey di dal :

* Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
* Take off and finely cut onion and garlic.
* Wash, take off stem and finely cut green chillies.
* Wash and finely cut tomatoes.
* Wash and cut coriander leaves.
* Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
* Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
* Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
* Mix in red chilli powder, cumin powder and stir-fry briefly.
* Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
* Stir in the cooked dals and grease and mix well.
* Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
* Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Answered by Bablu Dskfl , an ibibo Citizen, at 5:23 PM on September 17, 2008

Ingredients

* 1 cup chickpeas
* 2 1/2 cups water
* 1 teaspoon salt
* 1/4 teaspoon turmeric
* 1/4 cup ghee
* 1 pinch cumin seed
* 1 pinch asafetida powder
* 1 1/4 teaspoons gingerroot, grated
* 1 bay leaf
* 2 1/2 tablespoons fresh coconut, chopped
* 2 1/2 tablespoons raisins
* 1 1/4 cups green peas
* 1/4 teaspoon sugar
* 1/4 teaspoon paprika
* 1/4 teaspoon garam masala

Directions

1.
1
Soak chickpeas for at least 2 hours, drain and rinse.
2.
2
Bring to a boil in the water and add the salt and turmeric.
3.
3
Boil hard for 5 minutes and remove any scum that forms on the surface.
4.
4
Reduce heat and simmer until tender.
5.
5
This will take about 1 hour, but it can take longer if your peas are old.
6.
6
When tender, remove from the heat.
7.
7
Heat ghee in a large pot.
8.
8
Add cumin seeds, asafetida, ginger and bay leaf.
9.
9
Fry for a few seconds, stirring as the spices cook.
10.
10
Add the coconut, raisins and peas.
11.
11
Cook over a medium heat for 3 minutes, stirring occasionally.
12.
12
Stir in the cooked chickpeas, followed by the rest of the ingredients.
13.
13
Simmer for another 15 minutes and serve.

Answered by Madhurima , an ibibo Master, at 5:22 PM on September 17, 2008