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Friday, October 29, 2010

Dal Kabila

I was really impressed by the name..Dal Kabila. Really had to try out this recipe from the cook book, Prashad - Cooking with Indian Masters. Many a times don't you get impressed when you see a dish with an exotic name... I do..and it gives me great pleasure to see how a great chef cooks a dish and presents it...So I'm playing a chef(real) for a day...presenting this dish from my kitchen to yours. Also my critics(kids & hubby) loved it.....

I'm also really curious about the origin of this name. Did try to look it up with no luck... If anyone out there has some information please enlighten Moi... As far as I know the word 'Kabila" means Tribe in Hindi...So maybe cooking for a tribe...Well cooking for a tribe or not..It did turn out good..try it for yourself !!!

  • 1 1/4 cups Urad Dal
  • 5 tsp Garlic paste
  • 7 tsp Ginger paste
  • 3 cups chopped tomatoes
  • 1/2 cup freshly chopped cilantro/coriander
  • 4 green chillies(optional)
  • 8 whole red chillies
  • 5 tsp Coriander seeds
  • 1/4 cup ghee/oil
  • 2 tsp Garam Masala
  • 1 1/4 tsp Fenugreek/Kasoori methi (optional)
  • salt
  • 7 tbsp butter
  • 2 tbsp lemon juice

**I substituted oil intead of ghee and used a little of Amul butter...So feel free to make changes as per your taste and calorie intake...

Preparation :

  • Wash and soak the urad dal for about 2 hours. Drain and boil dal with about 4 cups of water and salt and cook until tender.
  • While the dal is cooking dry roast the red chillies and coriander/cilantro seeds and grind it or pound with a pestle.
  • Heat oil in a Kadhai/thick bottomed pan. Add the garlic paste. Saute till golden brown. Add the fresh pounded spices and stir for about 15-20 minutes. Add the tomatoes. Saute for about 2-3 minutes and now add 2/3 of the chopped cilantro, ginger paste and saute till the oil leaves the masala. Now Add the boiled urad dal and let it simmer for 5 minutes on medium heat.
  • Next add the butter, Garam Masala, lemon juice and the rest of the chopped cilantro and cook for another 5 minutes.
  • Your delicious Dal Kabila is ready to be served with any Indian bread of your choice.
  • This recipe serves 4.


  1. I was like what Kabila are u COOKING! Throughout, the word Zumba Zumba! made rounds in my mind..... LOL!!!! Looks good & for me it is as perfect as a Kichdi..... Lots of Love.....

    Happy Celebrations!!!


  2. It's my first time here and I really liked your space. I was always wondering about this dal kabila. Now I know. Thanks so much for psoting the recipe :)

  3. as you said i was attracted to the name.. and followed it now bookmarked to try it out...

  4. Nice to see ur frequent posts now Dolly. Indeed a very interesting recipe,never heard of this. Sound quite tasty too, bookmarked :):)

  5. No idea about the origin of the name, but it does look like a unique and delicious take on dahl

  6. Thick dal looks absolutely tempting..

  7. For a second I thought, have I read it right :-) Dal Kabila... no idea abt the origin but it looks yumm :-)

  8. Hi. Had read about this dal earlier but never tried this. Looks like an easy try.