How to make Daal Be Aab -

Dal cooked with onions, green chillies and spices

Sanjeev Kapoor

This recipe is from the book kadai cooking.

Main Ingredients : Black gram split, Turmuric Powder

Cuisine : Kashmiri

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Spicy Tofu Soya Shashlik Masala Andhra Mashed Brinjal Hunan Vegetables

Daal Be Aab

Daal Be Aab Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Daal Be Aab Recipe

  • Black gram split 3/4 cup

  • Turmuric Powder 1 teaspoon

  • Red chilli 1

  • Salt to taste

  • Butter 2/3 cup

  • Cumin seeds 1 3/4 teaspoons

  • Onion sliced 2 small

  • Green chilli seeded and chopped 2

  • Ginger cut into strips 2 inch piece

  • Garam masala powder 2 teaspoons

  • Tomato chopped 2 medium

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1/4 cup

  • Ginger 1 teaspoon

  • Garlic 1 teaspoon


Step 1

Boil the urad dal in seven cups of water with turmeric powder, chilli powder and salt till done. Drain. Melt half the butter in a kadai; add the cumin seeds and sauté till they begin to change colour. Add the onions, green chillies and ginger and sauté till the onions turn golden brown.

Step 2

Add the cooked dal, lower heat and sauté for two or three minutes. Add the garam masala powder, tomatoes, coriander leaves and lemon juice and sauté for one minute.

Step 3

Mix the ginger paste and garlic paste with two tablespoons of water and add to the kadai, continue to sauté for one minute. Add the remaining butter and remove from heat. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.