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© Davars 2019

Dal Kabila

Black lentils simmered with Tomato & Cream

Ingredients

  • Black Urad Dal- 250 Gms.
  • Ghee -50 GMS.
  • Garlic Paste -30 Gms.
  • Red Chilies (In Paste Form) - 8 NO.
  • Coriander Seeds (Pounded) -4 Gms.
  • Cumin Seed -5 Gms.
  • Fenugreek Leaves (Kasoori Methi)- 2 Gms.
  • Flexi red gravy - 150 Gms.
  • Coriander Leaves - 5 Gms.
  • Green Chilies - 4 Nos.
  • Ginger - 20 Gms.
  • Chopped Onions - 60 Gms.
  • Flexi Gold Cream - 40 Gms.
  • Lemon Juice - 5 Ml
  • Salt to Taste to Taste
  • Garam Masala Powder - 2 Gms

Method

  • Wash black lentil thoroughly and soak in water for 4 hours
  • Boil the lentils in the same water with ginger till soft; keep aside
  • In a heavy bottom pan ‐ Heat ghee crackle cumin seed. Sauté chopped onion till golden grown
  • Add ginger, garlic sauté for 3 minutes, Put red chili, coriander seeds
  • Add Flexi Red Gravy, sauté further – add this mixture to the boiled lentil
  • Simmer for 10 minutes, add fenugreek leaves and garam masala powder
  • Add butter and Flexi Gold Cream, sprinkle coriander leaves
  • At last finish with Lemon juice
  • Dal Kabila is best enjoyed piping hot with dollops of butter & cream and Parathas