Dhaba dal is a delicious blend of lentils and spices. Great with roti, naan and rice.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 4
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • ¾ cup urad dal chilka (split black gram lentil)
  • ¼ cup + 2 tablespoons chana dal (split garbanzo beans or bengal gram)
  • 1 onion (medium, finely chopped)
  • 2 to matoes (medium, chopped)
  • 1.5 teaspoons oil
  • 1 teaspoon ginger-garlic paste
  • 1 green chili (sliced [or add more to taste])
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder [adjust to taste]
  • salt (to taste)
  • 3.5 cups water
  • 2 teaspoons lemon juice
  • cilantro (to garnish)

for the tempering/tadka

  • 5-6 garlic cloves (big, finely chopped)
  • 2-3 teaspoons ghee (clarified butter)
  • 3-4 whole dried red chilies

Method

  1. Soak chana dal and urad dal chilka in enough water for 3 hours. The lentils will increase in size after they are soaked. Drain and set aside.
  2. Heat oil on medium heat in your pressure cooker. Once hot add ginger garlic paste and green chili. Please feel free to add as many green chilies as you want. Saute for 2 minutes.
  3. Add the chopped onions and mix.
  4. Saute the onions for 3-4 minutes or till the raw smell goes away.
  5. Add the chopped tomatoes next and cook the tomatoes for 7-8 minutes or till raw smell goes away and they are thoroughly cooked.
  6. Now add the soaked dal, which you had drained and set aside.
  7. Mix well and cook the dal with the onion and tomato mixture for another 5 minutes.
  8. Also add the salt, red chili powder (add more to taste) and turmeric powder and cook for 1-2 minutes.
  9. Add water, give a stir and close the pressure cooker. Set the heat to high to medium-high and cook for 6 whistles and then switch off the heat.
  10. Let the pressure come off and then open the lid of the cooker. The dals will be totally cooked by now.
  11. Now switch on the heat again and let the dal simmer on low heat for a minimum of 30 minutes or 1 hour if you have time. Keep stirring in between, the dal will thicken as it simmers.
  12. After the dal has been simmering for a while, add ghee or oil in another pan on medium heat. Once hot, add chopped garlic and dried whole red chilies.
  13. Saute till the garlic starts turning golden brown in color.
  14. Immediately transfer some dal to this pan and mix with the tempering and then then transfer the entire content to the main pot of simmering dal. Mix and let the dal simmer for 10 more minutes.
  15. Squeeze in some fresh lemon juice.
  16. Garnish the dhaba dal with fresh cilantro and serve hot with some roti or naan.

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.