Dhaba Dal is a spiced Punjabi-style dal made with mixed lentils, onions, tomatoes, herbs and spices. It is inspired by the dal served at roadside dhabas. The recipe is protein-rich as it uses five different lentils. Serve it hot with roti, paratha or rice.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 20 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: North Indian, Punjabi

Ingredients

  • 2 tablespoons chana dal (husked & split bengal gram)
  • 2 tablespoons tuvar dal (husked & split pigeon pea lentils)
  • 2 tablespoons urad dal (split urad dal with their husks (chilkewali urad dal))
  • 2 tablespoons moong dal (split mung lentils with husks (chilkewali moong dal))
  • 2 tablespoons masoor dal ((pink lentils))
  • 1 pinch turmeric powder ((ground turmeric))
  • 2 cups water for pressure cooking
  • 1.5 tablespoons oil (- can use ghee or butter)
  • 55 grams onion (or 1 medium onion or ⅓ cup chopped onion)
  • 4 grams ginger (or ½ inch ginger or 1 teaspoon crushed ginger)
  • 4 grams garlic (or 6 to 7 small garlic cloves or 1 teaspoon crushed garlic)
  • 2 to 3 green chilies (slit)
  • 2 to 3 dry red chilies
  • 1 teaspoon kasuri methi, (crushed)
  • 115 grams tomatoes (or 1 large tomato, chopped or ½ cup chopped tomatoes)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon red chilli powder ((or cayenne pepper or paprika))
  • ½ teaspoon coriander powder ((ground coriander))
  • ¼ teaspoon garam masala
  • 1 pinch asafoetida ((hing))
  • ½ to ⅔ cup water (or add as required)
  • salt as required
  • 2 to 3 tablespoons chopped coriander leaves
  • 1 teaspoon cumin seeds
  • ½ inch cinnamon
  • 2 to 3 cloves
  • 2 green cardamoms
  • 1 tej patta (or indian bay leaf)

Method

Cooking lentils

  1. Pick and rinse the lentils a couple of times. If you want you can also soak the lentils in water for an hour.
  2. Add the lentils in a pressure cooker along with a pinch of turmeric powder. Also add 2 cups water.
  3. Pressure cook for 18 to 20 minutes on a low to medium flame.
  4. When the pressure settles down on its own, open the lid and check the dals.
  5. The lentils should be cooked very well and softened.
  6. Lightly mash and keep aside.

Making dhaba dal

  1. In a kadai or pan, heat 1.5 tablespoon oil or ghee.
  2. Add all the whole spices and saute them till they crackle and become fragrant.
  3. Then add the chopped onions.
  4. Stir often and saute till the onions turn light golden.
  5. Then add 1 tsp crushed ginger, 1 tsp crushed garlic, 2 to 3 slit green chilies and 2 to 3 dry red chilies. Mix well and saute till the raw aroma of ginger & garlic goes away.
  6. Add crushed kasuri methi and stir.
  7. Now add the chopped tomatoes. Stir and saute till the tomatoes soften.
  8. Then add turmeric powder, red chilli powder, coriander powder, garam masala powder and a pinch of asafoetida.
  9. Mix the spice powders with the rest of the onion-tomato masala.
  10. Add the cooked dal and mix well.
  11. Add water and stir very well.
  12. Season with salt and mix again.
  13. Simmer the dhaba dal on a low flame till the dal thickens a bit.
  14. Keep on stirring at intervals so that it does not stick to the bottom of the pan.
  15. When the dal is done, switch off the flame. Add chopped coriander leaves. Reserve some coriander leaves for garnishing.
  16. Garnish with some coriander leaves and serve the dhaba style dal fry hot with rotis or parathas or steamed rice or cumin rice or ghee rice. You can also do the dhungar method if you want and then serve the dal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.