Print

Dhaba Dal Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

Dhaba Dal is a rich, flavorful Indian lentil dish combining chana dal, urad dal, and red kidney beans cooked to creamy perfection with aromatic spices and vegan butter. Perfect for a comforting meal, this recipe is inspired by traditional roadside dhaba restaurants and offers a hearty, protein-packed option.

Ingredients

Legumes

  • ½ cup chana dal
  • ½ cup urad dal
  • ½ cup rajma (red kidney beans)
  • ½ tsp turmeric (divided)

For Cooking

  • 1 tsp avocado oil or any neutral oil
  • 2 tbsp ginger garlic paste
  • 1 onion (finely chopped)
  • 2 tomatoes (finely chopped)

Spices

  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp cayenne (use less or more per taste, or substitute with paprika)
  • 2 tbsp kasoori methi (crushed)
  • 1 tsp garam masala
  • Salt to taste

Finishing

  • 1 tbsp vegan butter

Instructions

  1. Cook the legumes: Place the chana dal, urad dal, and rajma in a pressure cooker or Instant Pot with enough water to cover the legumes by two inches. Add ¼ tsp turmeric. Pressure cook or simmer on the stovetop until the legumes are very tender. (Tip: Pre-soaking rajma in hot water for 1-2 hours before cooking helps ensure even cooking.) Set the cooked lentils aside.
  2. Sauté aromatics: Heat oil in a Dutch oven or pot over medium heat. Add ginger garlic paste and sauté for 1 minute. Add chopped onions and cook until they start to brown, developing a deep flavor base.
  3. Add tomatoes: Stir in finely chopped tomatoes and cook for 5-8 minutes until the tomatoes break down and form a soft pulp, blending beautifully into the mixture.
  4. Add spices: Mix in ground cumin, ground coriander, cayenne, and remaining ¼ tsp turmeric. Crush kasoori methi in your palms and add it to the pot. Stir well to incorporate all the aromatic spices.
  5. Combine lentils and puree: Add the cooked lentils and 2 cups of cooking water (or plain water) to the pot, mixing everything. Remove half of the lentils and carefully blend them until smooth, then return the pureed mixture back to the pot and stir to combine.
  6. Simmer the dal: Bring the dal mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes. Add more water as needed for desired consistency. Season with salt to taste.
  7. Finish with garam masala and vegan butter: Stir in garam masala and vegan butter for a rich, fragrant finish. Cook for another 2 minutes, adjust salt if necessary, then turn off the heat. Serve hot for a comforting meal.

Notes

  • Pre-soaking the rajma before cooking helps soften the beans faster and ensures even cooking with the other lentils.
  • Adjust cayenne or use paprika according to your preferred spice level.
  • This dal pairs beautifully with basmati rice or Indian flatbreads like naan or roti.
  • Using vegan butter gives a creamy finish while keeping the dish vegan-friendly.
  • Kasoori methi adds a distinctive earthy flavor, but can be substituted with dried fenugreek leaves if unavailable.

Find it online: https://miracooking.com/dhaba-dal-recipe/