Dhabey ki Dal

Ingredients

1/2 cup urad dal (split black lentils), with skin
1/4 cup chana dal (split Bengal gram)
1/4 cup rajma (kidney beans)
1 tbsp finely chopped garlic
1 cup finely chopped onions
2 green chillies, slit into 2
1 cup finely chopped tomatoes
1 tsp chilli powder
2 tsp cumin seeds (jeera) powder
1/4 cup chopped corriander (dhania)
1 tbsp dried fenugreek leaves (kasuri methi)
2 tsp oil
salt to taste

Method

1. Clean, wash and soak the urad dal, chana dal and rajma in sufficient water for at least 6 hours.
2. Drain the soaked dals and rajma, add 6 cups water and pressure cook for 15 to 20 minutes or until the dals are completely cooked.
3. Heat the oil in a non-stick pan, add the garlic, onions and green chillies and sauté for 4 to 5 minutes till the onions are golden brown in colour.
4. Add the tomatoes, chilli powder, cumin powder and salt and cook over a high flame for 3 to 4 minutes.
5. Add the cooked dals and coriander, mix well and simmer for 5 to 7 minutes.
6. Add the kasuri methi, mix well and serve hot.