![](https://rasoitime.com/wp-content/uploads/Halwai/dhabay-ki-dal.jpg)
Ingredients:
• 1/2 cup – Channa dal, cooked
• 1/2 cup – Urad dal, cooked
• 1/2 cup – Rajma or Red kidney beans
• 1 tsp – Cumin powder
• 1 tsp – Coriander powder
• 1 tsp – Red Chilli powder (paprika or cayenne)
• 1/2 tsp – Turmeric
• 1 tbsp – Ginger, grated or ground into a paste
• 6 – Cloves of garlic, grated or ground into a paste
• 1 – Large tomato, finely chopped
• 1 – Onion, minced
• 1/4 cup – kasuri Methi
• 1 tbsp – Vegetable oil
• 1 tbsp – Vegan Butter
Method:
- Heat the oil in a large saucepan.
- Add the ginger and garlic, saute for a minute on a medium-low flame, and then add the onions.
- Saute the onions until brown spots appear, about 8-10 minutes.
- Add the cumin, coriander, turmeric powders and salt to taste.
- Add the tomatoes and saute until they are cooked, about 5 minutes.
- Add the cooked lentils and stir well.
- Add some water if the dal is too thick.
- Cook covered for about 8-10 minutes for all the flavours to meld together.
- Crush the kasuri methi with your fingers and sprinkle over the dal.
- Mix in the butter and stir until it’s melted into the dal.
- Stir in the cilantro, turn off the heat, and serve hot.
- Recipe courtesy: Holy Cow Vegan.
Recipe courtesy of Vaishaly