Dhabewali Dal

Step 1: Prepare the Dals

Pre-soak 0.5 cup red kidney beans, 0.5 cup split gram dal (chana dal), and 0.5 cup split urad dal overnight. Ensure the dals are thoroughly washed a few times before soaking.

Step 2: Heat Ghee and Temper Whole Spices

Turn on the gas and place a pressure cooker on it. Add about 1.5 tablespoons of ghee. Once the ghee is hot, add 5-6 cloves, 2-3 black cardamom, 1 teaspoon of cumin seeds, and 0.5 teaspoon of coriander seeds. Let them sizzle for a few seconds until fragrant.

Step 3: Sauté Onions and Aromatics

Add a few curry leaves to the sizzling spices. Then, add 1 medium sliced onion and sauté until it softens, without browning too much. Next, add 2 teaspoons of ginger-garlic paste and 3 slit green chilies (or to taste) and stir well.

Step 4: Add Powdered Spices and Tomatoes

Add 1 teaspoon each of coriander powder, cumin powder, red chili powder, and turmeric powder. Add salt to taste. Stir quickly to combine the spices. Then, add 2 chopped tomatoes and cook them down until they break apart and the ghee separates from the mixture.

Step 5: Cook the Dals in Pressure Cooker

Pour in the pre-soaked and washed dals along with their soaking water into the pressure cooker. Give it a good stir. Turn up the gas and let it simmer. Add about 1 cup of water. Place the lid on the pressure cooker and cook for 5-7 whistles, or until the kidney beans are soft and mushy.

Step 6: Finish the Dal

Once the pressure cooker has whistled (around 8 whistles were observed in the video), turn off the gas and allow the steam to release naturally. Open the lid. Check if the kidney beans are soft enough to mash easily. Stir the dal quite hard to mash all the lentils together for a creamy consistency. Turn the gas back on. Add 1 teaspoon of Kasuri Methi (dried fenugreek leaves) and sprinkle in 1 teaspoon of Garam Masala. Stir well.

Step 7: Serve

Serve the Dhabewali Dal hot with a dollop of ghee and fresh curry leaves. It pairs wonderfully with hot buttered tandoori rotis, naan bread, or plain rice and onion salad.

• Always pre-soak the dals overnight to reduce cooking time and ensure they cook evenly.

• Adjust the number of green chilies to your preferred spice level.

• Stir the dal vigorously after cooking to mash the lentils and achieve a creamy consistency.

• You can use any combination of lentils you prefer, adjusting cooking time as needed.

• For a richer flavor, add a dollop of fresh cream or butter at the end.