Dhaabay Di Daal
Discover the heartwarming flavors of *Dhaabay Di Daal*, a comforting lentil curry inspired by roadside eateries across South Asia. This recipe combines split red lentils (masoor dal) and split Bengal gram (chana dal), slow-cooked to a creamy perfection with aromatic turmeric and salt. A sizzling tempering of cumin seeds, golden garlic, ginger, and sautéed onions elevates the dish, while vibrant tomatoes, green chilies, and a harmonious blend of spices—red chili powder, coriander, and garam masala—bring it to life. Garnished with fresh cilantro and an optional buttery topping, this soulful dish pairs beautifully with naan, roti, or steamed rice. Perfect for weeknight dinners or a cozy feast, this protein-packed daal is as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 1 cup Split red lentils (masoor dal)
- 0.5 cup Split Bengal gram (chana dal)
- 5 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Cooking oil or ghee
- 1 teaspoon Cumin seeds
- 4 cloves Garlic cloves, finely chopped
- 1 teaspoon Ginger, minced
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 2 whole Green chilies, finely sliced
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala powder
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Butter (optional, for garnish)
Instructions
Rinse the split red lentils and Bengal gram thoroughly in cold water until the water runs clear. Soak them together in water for 30 minutes (optional for quicker cooking).
In a large pot, add the soaked lentils and 5 cups of water. Stir in turmeric powder and salt. Bring to a boil on medium-high heat, skimming off any foam that rises to the surface.
Reduce the heat to low, cover, and simmer for 25-30 minutes (or until the lentils are soft and mushy). Stir occasionally and add more water if needed to maintain a soupy consistency.
In a separate skillet, heat the cooking oil or ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add chopped garlic and ginger, and sauté for 1-2 minutes until golden brown.
Stir in the chopped onion and cook until softened and golden, about 5-7 minutes.
Add the chopped tomatoes and green chilies, and cook until the tomatoes break down into a thick mixture, about 5 minutes.
Mix in the red chili powder, coriander powder, and garam masala. Cook for another 1-2 minutes, ensuring the spices are well incorporated.
Pour the prepared tempering into the cooked lentils, stirring well to combine.
Simmer for another 5-7 minutes on low heat to blend the flavors.
Garnish with freshly chopped cilantro and a dollop of butter if desired.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 18.5 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3184 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
