INGREDIENTS :
:- 2 - 3 green chillies
:- 1/4 cup coriander leaves
:- 1/4 cup bengal gram divide (chana dal)
:- 1/4 cup red kidney beans (rajma)
:- 1/2 cup black gram divide (urad dal)
:- salt to taste
:- 1 tblsp red chilli powder
:- 1 tblsp kasoori methi
:- 3 tblsp butter
:- 10-15 garlic flakes
:- 4 tblsp oil
:- 3 medium sized tomatoes
:- 1/2 tblsp cumin powder
:- 2 medium size onions
For Dhabey Ki Daal :
*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 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.
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