Monday, November 22, 2010
Dhabey Ki Daal and Green Peas Pulav
This Dhabey ki Daal recipe is adapted from an old issue of Tarla Dalal's magazine. It reminded me of Dal Makhni, without the cream/butter, kinda like a low-fat version of it. It pairs very well with the simple peas pulav. Not sure if this is an actual combo-meal at any dhaba, the only dhaba I've eaten at is Preetam Da Dhaba in Dadar TT, Mumbai, that too a long time ago. But it sure makes for a great combination!
Here's how I make the Dhabey Ki Daal:
1/2 cup urad dal with skin
1/4 cup chana dal
1 can rajma beans - drained & rinsed
1 cup onions - finely chopped
3 cloves garlic - minced
1 cup tomatoes - finely chopped
1 tsp oil
1 serrano pepper - slit lenght wise
1/2 tsp red chilli pwd or to taste
2 tsp cumin pwd
1/2 tsp garam masala
1/2 tsp kitchen king masala
2 tbsp kasuri methi
Salt to taste
pinch of sugar
Chopped cilantro to garnish
Soak the dals in water for atleast 6 hrs and pressure cook for 1 whistle.
Heat oil and fry the chopped onions till golden brown. Add the garlic and green chilli and fry till garlic is aromatic, about 2 mins. Add the tomatoes, red chilli pwd, cumin pwd, salt and sugar. Cook on medium heat for about 7 mins. Add the cooked dals and the rajma beans. Add water to get desired consistency. Simmer for another 7 mins. Add the kasuri methi, garam masala and kitchen king masala. Adjust seasonings as desired. Serve hot garnished with chopped cilantro.
Like I said, I love to pair it with peas pulav. Here's how I make the peas pulav:
1 cup basmati rice - rinse 2-3 times in cold water and drain
1/2 cup onions - sliced lenghtwise
handful of cashew
1 cup frozen peas
whole masalas - 1 tsp cumin seeds, 4 cloves, 2 bayleaves, 4 cardamons, 1 1/2 inch stick of cinnamon, 6 balck peppers
1 serrano pepper - slit lenghtwise
1 tsp salt or to taste
1/4 tsp sugar or to taste
1 tsp lemon juice
1 tbsp oil
Heat the oil, fry the onions till golden brown, drain. Fry the cashew pieces for 2 mins, drain. If required add some more oil. Add all the whole spices and stir for 2 mins. Add the pepper and the washed rice. Fry on low heat for 2 mins. Add 2 cups of water, increase heat to high and bring to a boil. Add salt and sugar. Lower heat to medium low. Cover and cook for 10 mins till rice is partially cooked. Add the frozen peas, fried onions, cashew and lemon juice. Add a little additional water if required. Mix gently. Cover and cook another 5 mins till the rice is fully cooked and the water is absorbed.
This Dhabey ki Daal and Peas Pulav combo goes to the Flavors of Punjab event at Foodelicious. This event was started by Nayna.