Dhabewali Dal – Dhaba Style Dal

Step 1: Heat Ghee and Temper Whole Spices

Place a pressure cooker on medium heat. Add 1.5 tablespoons of ghee. Once hot, add 5-6 whole cloves, 2-3 black cardamom pods, 1 teaspoon of cumin seeds, and 0.5 teaspoon of coriander seeds. Let them sizzle and become fragrant.

Step 2: Add Curry Leaves and Onions

Add 6-8 curry leaves to the sizzling spices and let them pop. Immediately add 1 large sliced onion. Sauté the onions until they soften, ensuring they do not brown.

Step 3: Incorporate Ginger-Garlic Paste and Green Chillies

Add 2 teaspoons of ginger-garlic paste to the softened onions and stir until fragrant. Then, add 3 slit green chillies and mix well.

Step 4: Add Powdered Spices and Salt

Add 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of red chilli powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of salt (or to taste). Stir thoroughly to combine all the spices with the onion mixture.

Step 5: Cook Tomatoes

Add 2 chopped tomatoes to the mixture. Cook the tomatoes down until they break apart and the ghee begins to separate from the mixture, indicating the masala is well cooked.

Step 6: Add Soaked Dal and Water

Pour in the pre-soaked and washed mixed dals (0.5 cup red kidney beans, 0.5 cup gram dal, 0.5 cup split urad dal) along with their soaking water. Add an additional 1 cup of water. Turn up the gas to bring the mixture to a simmer.

Step 7: Pressure Cook the Dal

Place the lid on the pressure cooker. Cook for approximately 8 whistles, or until the kidney beans and other dals are soft and mushy. Once done, turn off the gas and carefully release any excess steam.

Step 8: Mash and Finish the Dal

Once the steam is released, open the pressure cooker lid. Stir the dal vigorously with a wooden spoon to mash the lentils together, creating a creamy consistency. Turn the gas back on. Add 1 teaspoon of kasoori methi (dried fenugreek leaves) and sprinkle in 0.5 teaspoon of homemade garam masala. Stir well to combine.

Step 9: Serve and Garnish

The Dhaba-style dal is now ready. Serve hot, garnished with a dollop of ghee and a few fresh curry leaves.

• Pre-soak the lentils overnight to significantly reduce cooking time.

• Use split urad dal, not whole, for this recipe.

• Adjust the number of green chillies according to your preferred spice level.

• Stir the dal vigorously after pressure cooking to achieve a creamy, mashed texture.

• Serve with hot buttered tandoori rotis, naan bread, chapati, or a simple onion salad.

• You can use any combination of dals (lentils) you have at home; the recipe will still taste delicious.