Dal Kabila recipe by Tarla Dalal

Recipe Link :- https://www.tarladalal.com/Dal-Kabila-37759r

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Dal Kabila

The Mughals made use of all kinds of dals available to them to prepare mouthwatering dishes such as this one. Made with urad dal or split black lentils this dal is tempered with whole kashmiri red chillies that add the spiciness and colour. This dal should be eaten hot as it tends to become thick and mushy when cold. Also avoid going overboard with the cream as this too will lead to the texture of the dal turning sticky.

Dal Kabila

Preparation Time: 15 minutes
Cooking Time: 23 minutes
Makes 4 servings

Ingredients

For The Dal

1 cup urad dal (split black lentils)
Salt to taste
3 tbsp ghee
1" piece cinnamon (dalchini)
3 cloves (laung / lavang)
2 tsp ginger-garlic paste (adrak-lehsun)
3 whole dry kashmiri red chillies , broken into pieces
1 tsp finely chopped green chillies
1 cup chopped tomatoes
½ tsp garam masala
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
½ cup finely chopped coriander (dhania)
2 tbsp fresh cream

For The Tempering
2 tbsp ghee
1 tsp cumin seeds (jeera)
½ tsp chilli powder
½ tsp garam masala

For The Garnish
2 tbsp finely chopped coriander (dhania)


For the dal

1. Clean, wash and soak the urad dal in enough water for 1 hour.
Drain well.
2. Combine the urad dal, salt and 2 cups of water in a pressure
cooker and pressure cook for 3 whistles or till the dal is cooked.
3. Allow the steam to escape before opening the lid. Keep aside.
4. Heat the ghee in a deep non-stick pan, add the cinnamon and
cloves and sauté on a medium flame for few seconds.
5. Add the ginger-garlic paste, red chillies, green chillies and sauté
on a medium flame for 1 minute.
6. Add the tomatoes, garam masala, chilli powder, turmeric powder,
coriander powder and salt and sauté on a medium flame for 2-3
minutes.
7. Add the cooked urad dal, coriander and ½ of cup water, mix well
and cook for 1-2 minutes, while stirring occasionally.
8. Switch off the flame, add the fresh cream and mix well. Keep
aside.

For the tempering

1. Heat the ghee in a pan, add the cumin seeds, chilli powder and
garam masala and sauté on a medium flame for 1 minute.
2. Pour this tempering over the prepared dal and mix well.
3. Serve immediately garnished with coriander.