Langarwali dal (Dhabe di dal)

Ingredients:

½ cup     -   Split black Urad dal

¼ cup     -   Chana dal (Split Bengal gram)

¼ cup     -    Kidney beans (Rajma)

1 tbs       -    Ginger minced

1 tbs       -    Garlic minced

2 tbs       -    Green chilli finely chopped (or to taste)

2             -    Medium onion finely chopped

2             -    Tomatoes finaly chopped

1 tbs       -     Coriander powder

1 tbs       -     Ghee

4 tbs       -     Butter

1 tbs       -     Oil

½ tsp      -     Asafoetida

¼ cup     -     Fresh coriander finely chopped

Salt to taste

Pre-Preparations:

1. Soak the split urad dal, chana dal and kidney bean together for minimum 5-6 hrs.

Preparation:

1. In a pan take soaked dal. Add 4 cups of water., 1 tbs green chilli, ginger ,salt and 1 tsp oil.
2. Cook it on a medium to low flame for 45 minutes with lid on or until all dal are cooked properly.
3. Now take 1 tbs ghee in a pan. Heat on a medium high.
4. Add Asafoetida in hot oil then add onions and cook until golden brown.
5. Add green chilli, ginger and garlic paste and sauté it for 1 min.
6. Now add tomato and cook it until it becomes soft.
7. Add coriander powder and mix it well. Now mix this tempering into cooked dal mixtures.
8. Add salt to taste, butter and finely chopped coriander into dal and mix it well.
9. Let it cook this dal for 10 to 15 min on very low flame with lid on.
10. Langarwali dal is ready to serve.
11. Enjoy it with any bread such as naan or kulcha or plain rice.