Dhabey Di Dal

A rustic and hearty Punjabi-style lentil curry, Dhabey Di Dal combines urad dal, chana dal, and rajma, slow-cooked with spices, onions, and tomatoes for a rich, comforting dish.

Ingredients

• ½ cup black gram (urad dal)
• ¼ cup Bengal gram (chana dal)
• ¼ cup red kidney beans (rajma)
• 2 medium onions, finely chopped
• 8–10 garlic flakes, finely chopped
• 2–3 green chilies, finely chopped
• 3 medium tomatoes, finely chopped
• ¼ cup coriander leaves, chopped
• ½ tbsp cumin powder
• 1 tbsp red chili powder
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 4 tbsp oil
• 3 tbsp butter
• Salt to taste

Method

1. Wash and soak urad dal, chana dal, and rajma in enough water for at least 6 hours.
2. Drain, add 6 cups of water, and pressure cook for about 30 minutes or until completely cooked.
3. Heat oil in a pan and sauté garlic until golden.
4. Add onions and green chilies; sauté until golden brown.
5. Stir in red chili powder, cumin powder, and cook briefly.
6. Add tomatoes and cook on high heat for 3–4 minutes, stirring continuously.
7. Mix in the cooked dals, add butter, salt, and coriander leaves, and simmer for 10 minutes on low heat, stirring occasionally.
8. Crush kasoori methi between your palms and sprinkle over the dal.
9. Serve hot with roti, naan, or rice.

Serving Suggestion: Best enjoyed with lachha paratha, naan, or steamed rice for a complete Punjabi meal.