dhaba dal

This creamy, spiced, flavorful Dhaba style dal fry is inspired from the dal served at Punjabi dhabas. The recipe is made more healthy and protein rich as it features 5 different dals or lentils.

Dhaba Dal (Made with 5 Lentils)

chana dal (husked & split bengal gram)

tuvar dal (husked & split pigeon pea lentils)

urad dal (split urad dal with their husks (chilkewali urad dal))

moong dal (split mung lentils with husks (chilkewali moong dal))

masoor dal ((pink lentils))

turmeric powder ((ground turmeric))

water

oil (- can use ghee

onion (or 1 medium onion or ⅓ cup chopped onion)

ginger (or ½ inch ginger or 1 teaspoon crushed ginger)

garlic (or 6 garlic

green chilies (slit)

dry red chilies

kasuri methi, (crushed)

tomatoes (or 1 large tomato, chopped or ½ cup chopped tomatoes)

red chilli powder ((or cayenne pepper

Coriander Powder ((ground coriander))

¼ teaspoon Garam Masala

asafoetida ((hing))

water (or add as required)

salt

coriander leaves

cumin seeds

cinnamon

cloves

green cardamoms

tej patta (or indian bay leaf)

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

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

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

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

The lentils should be cooked very well and softened.

Lightly mash and keep aside.

Cooking lentils

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

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

Then add the chopped onions.

Stir often and saute till the onions turn light golden.

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 &amp; garlic goes away.

Add crushed kasuri methi and stir.

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

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

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

Add the cooked dal and mix well.

Add water and stir very well.

Season with salt and mix again.

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

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

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

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.

Making dhaba style dal

A homemade version of Dhaba Dal, a creamy, flavorful dal served at north Indian roadside cafes. Chana dal, urad dal and rajma or red kidney beans along with a few simple spices make this dal both nourishing and delicious!

Dhaba Dal

chana dal

urad dal

rajma ((red kidney beans))

½ tsp turmeric ((divided))

avocado oil

tbsp ginger garlic paste

onion ((finely chopped))

tomatoes ((finely chopped))

tsp cumin

tbsp coriander

tsp cayenne ((Use less

kasoori methi ((crushed in the palms of your hands))

butter

Salt

Place the chana dal, urad dal and rajma in a pressure cooker with enough water to cover the legumes by two inches. Add ¼th of a teaspoon of turmeric. Pressure cook or cook in Instant Pot or saucepan over stovetop until the legumes are very tender. Set aside. (Presoaking the rajma in hot water for an hour or two before cooking with the lentils ensures the legumes cook together perfectly).

Place the oil in a Dutch oven or pot over medium heat. Once the oil is hot, add the ginger garlic paste and saute for a minute. Add the onions to the pot and saute until the onions begin to brown.

Stir in the tomatoes and cook for about 5-8 minutes or until tomatoes are very soft and have broken down in a pulp.

Add the spices to the onions and tomatoes: ground cumin, ground coriander, cayenne and remaining ¼th teaspoon turmeric. Crush the kasoori methi in the palms of your hands and add to the pot. Mix well.

Add the cooked lentils to the pot along with 2 cups of cooking water (or just water) and mix. Remove half the lentils to a blender and carefully blend until smooth.

Return the blended lentils to the pot and mix. Bring to a boil, then lower heat and let the dal simmer over low heat for 10 minutes. Add more water if the dal is too thick. Add salt to taste.

Stir in the garam masala and vegan butter. Cook the dal for another couple of minutes, check for salt and add more if needed, then turn off heat. Serve hot.

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Dhaba Dal (Made with 5 Lentils)

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Dhaba Dal (Made with 5 Lentils)

Dhaba Dal

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