Dal Kabila Recipe
Experience the rich flavors and comforting warmth of North Indian cuisine with this delightful Dal Kabila recipe, a traditional dish made with urad dal that is both nutritious and satisfying. Perfectly suited for lunch or dinner, this recipe is also diabetic-friendly, allowing you to indulge without guilt. The unique blend of spices elevates this simple lentil dish, making it a must-try for anyone seeking a hearty meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tsp |
| White urad dal | 1 cup |
| Cinnamon (whole) | 1 inch |
| Cloves | 3 |
| Dry red chillies | 3 |
| Onion (finely chopped) | 1 |
| Garlic (finely chopped) | 3 cloves |
| Ginger (finely chopped) | 1/2 inch |
| Tomato (finely chopped) | 1 |
| Green chili (chopped) | 1 |
| Red chili powder | 1/4 tsp |
| Coriander powder | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Garam masala powder | 1/4 tsp |
| Fresh coriander (chopped) | 3 sprigs |
| Water | 3 cups |
| Ghee | 1 tbsp |
| Cumin seeds | 1 tsp |
| Whole black pepper (crushed) | 1 tsp |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 200 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Fat | 5 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Instructions
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Soak the Lentils: Begin by thoroughly washing the white urad dal under running water. Once clean, soak the dal in fresh water for about 2 hours to allow it to soften and hydrate, which will enhance its cooking efficiency.
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Prepare the Spices: After the soaking period, heat 1 teaspoon of ghee in a pressure cooker over medium heat. Add the dry red chillies, cinnamon stick, and cloves to the hot ghee. Sauté these spices gently for about 1 minute until they release their aromatic flavors.
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Cook the Vegetables: Incorporate the finely chopped onion and green chili into the cooker. Sauté until the onion becomes translucent and soft, allowing the natural sweetness to develop.
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Add Tomatoes and Spices: Stir in the chopped tomato, red chili powder, turmeric powder, and coriander powder. Cook this mixture for another 2 minutes, stirring occasionally to prevent sticking and ensure even cooking.
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Combine the Dal and Water: Drain the soaked urad dal and add it to the cooker. Pour in 3 cups of water and give everything a gentle stir. Close the lid securely on the pressure cooker and cook until you hear 5 to 6 whistles. This indicates that the dal is thoroughly cooked and tender.
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Release Pressure: Once the cooking is complete, turn off the heat and let the pressure release naturally. Open the cooker carefully, and transfer the dal into a serving bowl.
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Prepare the Tempering: For the tempering, heat 1 tablespoon of ghee in a small pan. Add the cumin seeds and crushed black pepper, frying them until the cumin seeds begin to crackle and release their fragrant aroma.
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Finish the Dish: Drizzle this hot tempering over the cooked dal. Gently mix to combine all the flavors beautifully.
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Serve: Serve your delicious Dal Kabila hot, garnished with freshly chopped coriander. This dish pairs wonderfully with palak ragi and oats thepla and a refreshing khamang cucumber salad, making for a wholesome and satisfying meal.
Cooking Tips
- Lentil Consistency: Adjust the amount of water based on how thick or soupy you prefer your dal. More water will yield a lighter, soupier texture, while less water will give a thicker consistency.
- Spice Variations: Feel free to adjust the spices according to your taste preference. Adding a bit of lemon juice at the end can enhance the flavors with a refreshing tang.
- Storage: Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore its creamy consistency.
Embrace the warmth and flavor of Dal Kabila, a dish that not only nourishes the body but also delights the senses. Enjoy the vibrant tastes of North Indian cooking in the comfort of your home, making every meal a celebration of culinary love.
