Step 1

Pick and rinse the lentils a couple of times. If you want you can also soak the lentils in water for an hour.

Step 2

Add the lentils in a pressure cooker along with a pinch of turmeric powder. Also add 2 cups water.

Step 3

Pressure cook for 18 to 20 minutes on a low to medium flame.

Step 4

When the pressure settles down on its own, open the lid and check the dals.

Step 5

The lentils should be cooked very well and softened.

Step 6

Lightly mash and keep aside.

Step 7

In a kadai or pan, heat 1.5 tablespoon oil or ghee.

Step 8

Add all the whole spices and saute them till they crackle and become fragrant.

Step 9

Then add the chopped onions.

Step 10

Stir often and saute till the onions turn light golden.

Step 11

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.

Step 12

Add crushed kasuri methi and stir.

Step 13

Now add the chopped tomatoes. Stir and saute till the tomatoes soften.

Step 14

Then add turmeric powder, red chilli powder, coriander powder, garam masala powder and a pinch of asafoetida.

Step 15

Mix the spice powders with the rest of the onion-tomato masala.

Step 16

Add the cooked dal and mix well.

Step 17

Add water and stir very well.

Step 18

Season with salt and mix again.

Step 19

Simmer the dhaba dal on a low flame till the dal thickens a bit.

Step 20

Keep on stirring at intervals so that it does not stick to the bottom of the pan.

Step 21

When the dal is done, switch off the flame. Add chopped coriander leaves. Reserve some coriander leaves for garnishing.

Step 22

Garnish with some coriander leaves and serve the dhaba style dal 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.