Dhaba Dal (Made with 5 Lentils)

dal fry dhaba style recipe, dhaba dal recipe

4.75 from 31 votes

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.

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Course: Main Course

Cuisine: North Indian, Punjabi

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 240kcal

Author: Dassana Amit

Ingredients

For cooking dal (lentils)

2 tablespoons chana dal husked & split bengal gram
2 tablespoons tuvar dal husked & split pigeon pea lentils
2 tablespoons urad dal split urad dal with their husks (chilkewali urad dal)
2 tablespoons moong dal split mung lentils with husks (chilkewali moong dal)
2 tablespoons masoor dal (pink lentils)
1 pinch turmeric powder (ground turmeric)
2 cups water for pressure cooking

Other ingredients

1.5 tablespoons oil - can use ghee or butter
55 grams onion or 1 medium onion or ⅓ cup chopped onion
4 grams ginger or ½ inch ginger or 1 teaspoon crushed ginger
4 grams garlic or 6 to 7 small garlic cloves or 1 teaspoon crushed garlic
2 to 3 green chilies slit
2 to 3 dry red chilies
1 teaspoon kasuri methi, crushed
115 grams tomatoes or 1 large tomato, chopped or ½ cup chopped tomatoes
¼ teaspoon turmeric powder (ground turmeric)
½ teaspoon red chilli powder (or cayenne pepper or paprika)
½ teaspoon Coriander Powder (ground coriander)
¼ teaspoon Garam Masala
1 pinch asafoetida (hing)
½ to ⅔ cup water or add as required
salt as required
2 to 3 tablespoons chopped coriander leaves

Whole spices

1 teaspoon cumin seeds
½ inch cinnamon
2 to 3 cloves
2 green cardamoms
1 tej patta or indian bay leaf

US Customary - Metric

Instructions

Cooking lentils

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.

Making dhaba style dal

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 & 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.
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.

Notes

Lentils: Remember to use lentils that are fresh and within their shelf period. If possible use unpolished lentils for better taste and nutrition. You can vary the proportion of lentils according to your preferences. This recipe is very versatile and can be made with just one lentil also. Overall you can also add ½ cup mixed lentils or 180 grams of mixed lentils.
Spices: This recipe makes for a faintly spicy dal. If you cannot tolerate spicy food then reduce the amount of ginger, garlic, red chillies, green chillies and red chilli powder.
Fats: For a richer version you can make the recipe in ghee or butter. Usually the dhaba food has more oil or ghee. So you can add a total of 3 tablespoons ghee or oil.
Gluten free option: Omit adding asafoetida in the recipe or use gluten free asafoetida.
Scaling: The recipe can not be doubled as it is. You have to use the method of approximation and your own judgement when cooking it.

Nutrition