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.
Servings Prep Time
4 75minutes
Cook Time
30minutes
Servings Prep Time
4 75minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Clean, wash and soak the urad dal for 1 hour.
  2. Drain, add 2 cups of water and salt and pressure cook for 2 to 3 whistles till the dal is cooked.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the ghee in a deep pan and add the cinnamon and cloves.
  5. When they crackle, add the ginger-garlic paste, 2 red chillies, green chillies and sauté for 2 minutes.
  6. Add the tomatoes, garam masala, chilli powder, turmeric powder, coriander powder and salt and sauté till the ghee leaves the masala.
  7. Add the urad dal, lemon juice, coriander and cream and mix well. Keep aside.
  8. For the tempering, heat the ghee in a pan, add the cumin seeds, remaining red chilli and garam masala and sauté for 1 minute.
  9. Pour this tempering over the dal and mix well.
  10. Serve hot garnished with coriander.