dhaba dal

Dhaba Dal | Dhaba Style Dal

Dhaba Dal

A mixture of dal (lentils) cooked till smooth and buttery, with the typical flavors of chilies, garlic, butter, and dried fenugreek leaves is dhaba dal. Dhaba is basically an eatery on the roadside or on the highways. However these days you can see many sophisticated versions of dhabas too. Many restaurants are based on the dhaba theme. Dhabas are very common in India. The thing about the dhaba food is that it has peculiar and sharp flavors. Dhaba style dal is one of the most commonly ordered foods at the dhabas. We love to order some aloo parathas with it, however, at home it can also be served with tawa chapati, paratha or tandoori roti with some lachcha pyaaz on the side.

Ingredients required for Dhaba Dal

Dals: Generally arhar dal is used to make dhaba dal. However, I could never relate to it. Whenever I have had dal at dhaba, I always saw more than one dal. I love to use chana dal, urad dal (with skin, split) and moong dal in the ration of 4:2:1, chana dal, urad dal, and moong dal respectively. The dals should be soaked for at least 30 minutes. As well as it is important to cook let the dals simmer for a good 30-40 minutes. It makes it smooth and buttery.

Onion, tomato, garlic, and chilies: The very basic tadka/ tempering of onions and tomatoes have been used. However, if you must have noticed, dhaba dal always has a few chunks of tomatoes. Therefore, one of the tomatoes has been cooked till absolutely mushy and half of tomato has been added towards the end and has been left chunky. Garlic gives the typical flavor to dhaba style dal. Lemon juice is a must to give a tangy touch to the dhaba dal. Further garnish the dhaba dal with chopped coriander leaves.

Spices: Salt and turmeric powder are added while pressure cooking dal. Other than these, red chili powder, whole red chilies, and dry fenugreek leaves are used.

How to make Dhaba Style Dal?

Well, I have to admit this. I never got it right. It was only after a number of attempts I could nail it. And yes now I can say this is exactly the kind of dhaba dal we get at our favorite dhaba. To make the perfect dhaba style dal you need to take care of the following points:

  1. I have tried making dhaba dal with a number of combinations of dals. But believe me the combination of chana dal, chilka urad dal and moong dal in the ratio of 4:2:1 works the best.
  2. Soak and cook the dals well. Making a proper dhaba dal calls for some time. Make sure to soak the dals for at least 30 minutes. Further, it is important to cook it for enough time. I have pressure cooked the dal till it was cooked. Thereafter I have simmered it for some 30 minutes. It makes the dal very creamy.
  3. Two temperings are prepared for the dhaba dal. One tempering is of onions and tomatoes, along with dry fenugreek leaves and red chili powder. Chopped tomatoes along with large chunks of tomatoes are added. The chopped ones are mashed whereas the large chunks are cooked just for a few seconds. Second tempering is prepared using butter, lots of garlic, dry fenugreek leaves and dry whole red chilies.
  4. It is inevitable to add chopped coriander leaves and lemon juice to finish off the dhaba dal. It adds a lot of flavor to it.

Recipes similar to Dhaba Dal Recipe:

You might also like Dal Bukhara, scrumptious Dal Makhani, the very basic Arhar ki Dal, Rajasthani Panchmel Dal, etc. Of all these dals, I would love to recommend Dal Bukhara recipe. Its consistency is something to fall for. It is very easy to prepare Dal Bukhara.

How to serve Dhaba Dal?

Serve dhaba style dal with aloo parathas, and lachcha pyaaz for a weekend dinner.

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Dhaba Dal

1.This recipe serves 3-4 persons.

dhaba dal

2.In a pressure cooker add 4 tbsp of chana dal, 2 tbsp of urad dal and 1 tbsp of moong dal along with 2 cups of water, salt to taste and ¼ tsp turmeric powder.

dhaba dal

3.Pressure-cook the dal on high flame till the first whistle; thereafter cook it on a low flame for 12-15 minutes. Let the pressure release. Open the cooker. The dal should be perfectly cooked, though runny.

dhaba dal

4.Heat 1 tbsp of oil.

dhaba dal

5.Add 1 chopped onion.

dhaba dal

6.Cook for 2-3 minutes on medium flame. Do not brown the onions.

dhaba dal

7.Next add in 1 finely chopped tomato. Also sprinkle little salt on it.

dhaba dal

8.Cook well till the tomatoes are mushy.

dhaba dal

9.Add in 1 tbsp of dried fenugreek leaves. Cook for 30 seconds.

dhaba dal

10.Add in 1 chopped green chili.

dhaba dal

11.Add 1 tsp of red chili powder. Cook for 1 minute.

dhaba dal

12.Add in ½ of a tomato cut into cubes. Cook for 30 seconds. Switch off the flame.

dhaba dal

13.Heat 1 tbsp of oil. Add in 2 whole dried red chilies. Cook till the chilies puff.

dhaba dal

14.Next add in 6-8 pounded garlic cloves.

dhaba dal

15.Cook on low flame till the garlic is light brown.

dhaba dal

16.Add in ½ tsp of red chili powder. Cook for 30 seconds. Keep aside for now. You can add in little water to avoid the burning of red chili powder.

dhaba dal

17.Add in the first tempering to the cooked dal.

dhaba dal

18.Followed by 3 tbsp of butter. Let it simmer for a good 30-40 minutes.

dhaba dal

19.Check and adjust the seasoning and consistency of the dal at the time of serving. If the need be add boiled water to adjust the consistency. Serve dal. Pour the second tempering. Drizzle lemon juice.

dhaba dal

20.Serve hot. Bon appetite!

dhaba dal

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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