dal kabila recipe | healthy dal kabila | creamy urad ki dal |

by Tarla Dalal

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about dal dal kabila▼

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what is dal kabila made of?▼

how to cook urad dal▼

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dal kabila recipe | healthy dal kabila | creamy urad ki dal | with 35 amazing images

A healthy dal kabila which has a lot of nutritional benefits. Learn how to make dal kabila recipe | healthy dal kabila | creamy urad ki dal |

dal kabila is Mughal dal which is filled with protein and enriched with the flavor of spices. Urad dal is highly nutritious dal which contains good amount of fiber in it. It is also a good source of protein.

This mouth-watering creamy urad ki dal is high in protein, iron, folic acid and zinc, none can deny the nutrient value of this dish! such as this one. dal kabila is a perfect combination to have with rice or parathas.

Tips to make dal kabila: 1. Dal tends to thicken as it cools down, add water to adjust consistency and re-heat. 2. You can also add curry leaves to make dal. 3. Serve Dal Kabila hot with roti, rice or paratha of your choice.

Enjoy dal kabila recipe | healthy dal kabila | creamy urad ki dal | with detailed step by step photos.

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Dal Kabila, Diabetic Recipe recipe - How to make Dal Kabila, Diabetic Recipe

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings
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Ingredients

For Dal Kabila
1 cup urad dal (split black lentils) , washed and soaked for 1 hour
salt to taste
1 tsp oil
1 tsp cumin seeds (jeera)
25 mm piece cinnamon (dalchini)
1 cardamom (elaichi)
3 cloves (laung / lavang)
1 whole dry kashmiri red chilli , broken into pieces
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
1/2 tsp garam masala
2 tsp lemon juice

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For dal kabila

To make dal kabila, drain the urad dal, add 2 cups of water and salt and pressure cook for 2 whistles till the dal is cooked. Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds, cinnamon, cardamom and cloves and red chillies and sauté for a few seconds.
Add the ginger-garlic paste, green chillies and tomatoes and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
Add the turmeric powder, chilli powder, coriander powder, garam masala and salt and sauté on a medium flame for 2 minutes, while stirring continuously.
Add the urad dal and 1 cup of water, mix well and cook on a medium flame for 5 minutes. Keep aside.
Add the lemon juice and mix well.
Serve the dal kabila hot garnished with coriander.

Disclaimer:

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.

Dal Kabila, Diabetic Recipe recipe with step by step photos

like dal kabila recipe

dal kabila recipe | healthy dal kabila | creamy urad ki dal | then do try other dal recipes also:
- dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal |
- dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka |

what is dal kabila made of?

kabila recipe | healthy dal kabila | creamy urad ki dal | is made using easily available ingredients in India: 1 cup urad dal (split black lentils), washed and soaked for 1 hour, salt to taste, 1 tsp oil, 1 tsp cumin seeds (jeera), 25 mm (1") piece cinnamon (dalchini), 1 cardamom (elaichi), 3 cloves (laung / lavang), 1 whole dry kashmiri red chilli, broken into pieces, 2 tsp ginger-garlic (adrak-lehsun) paste, 1 tsp finely chopped green chillies, 1 cup chopped tomatoes, 1/4 tsp turmeric powder (haldi), 1 tsp chilli powder, 2 tsp coriander (dhania) powder, 1/2 tsp garam masala and 2 tsp lemon juice. See the below image of list of ingredients for dal kabila.

how to cook urad dal

Take 1 cup urad dal (split black lentils) in a bowl.
Soak in enough water for 1 hour.
This is how it looks after soaking.

Drain the urad dal.
Transfer in the pressure cooker.
Add 2 cups of water.
Add little salt to taste.
Pressure cook for 2 whistles till the dal is cooked.

Allow the steam to escape before opening the lid. Keep aside.

how to make dal kabila

Heat 1 tsp oil in a deep non-stick pan.
Add 1 tsp cumin seeds.
Add 1 inch stick cinnamon.
Add 1 cardamom.

Add 3 cloves.
Add 1 whole dry kashmiri red chilli, broken into pieces.
Sauté for a few seconds.
Add 2 tsp ginger-garlic (adrak-lehsun) paste.
Add 1 tsp finely chopped green chillies.

Add 1 cup chopped tomatoes.
Sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
Add ¼ tsp turmeric powder (haldi).
Add 1 tsp chilli powder.
Add 2 tsp coriander (dhania) powder.

Add ½ tsp garam masala.
Add salt to taste.
Sauté on a medium flame for 2 minutes, while stirring continuously.
Add the cooked urad dal.
Add 1 cup of water.

Mix well and cook on a medium flame for 5 minutes. Keep aside.
Add 2 tsp lemon juice.
Mix well.
Garnished with coriander.
Serve Dal kabila hot.

tips to make dal kabila

Dal tends to thicken as it cools down, add water to adjust consistency and re-heat.
You can also add curry leaves to make dal.
Serve Dal Kabila hot with roti, rice or paratha of your choice.

dal kabila benefits

Dal Kabila is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 41% of RDA.
2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 35% of RDA.
3. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 31% of RDA.
4. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 30% of RDA.
5. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 28% of RDA.
6. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 24% of RDA.
7. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 18% of RDA.