Darbari Dal

Darbari Dal

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Don’t know where this dal got its name from, but it definitely is delicious

Ingredients

Red kidney beans (rajma), soaked overnight and pressure cooked 3 tbsps
Split pigeon peas (toor dal), cooked 3 tbsps
Split red lentils (masoor dal), cooked 3 tbsps
Medium onion, chopped ½
Ginger-garlic paste 2 tsps
Green chillies, chopped 2
Cauliflower, grated 2 tbsps
Oil 1 tbsp
Ginger, chopped 1 tsp
Baby corns, chopped ¼ cup
Red pumpkin cubes ¼ cup
Salt to taste
Cumin powder ¼ tsp
Coriander powder ¼ tsp
Turmeric powder ½ tsp
Garam masala powder ½ tsp
Medium tomato, finely chopped 1
Fresh coriander leaves, finely chopped 2 tbsps
Red chilli powder ¼ tsp

Methods

Dry roast onion, ginger-garlic paste, green chillies and cauliflower in a non-stick pan till brown.
Transfer into a mixer jar, add a little water and grind into a paste.
Heat oil in another non-stick pan, add ginger and saute for 1 minute. Add baby corns and red pumpkin and saute till lightly browned.
Add salt, cumin powder, coriander powder, turmeric powder and garam masala powder and mix well.
Add red chilli powder and tomato, mix and saute till tomato becomes soft.
Add ground paste, mix well and saute till oil separates.
Add kidney beans, split pigeon peas, split red lentils and 1½ cups water, mix well and cook till the mixture thickens.
Add coriander leaves, switch off the heat and mix well.
Transfer into a serving bowl and serve hot.

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