Dhabewali Dal – Dhaba Style Dal
Main Ingredients
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
Add Curry Leaves and Onions
Add 6-8 curry leaves to the sizzling spices and let them pop. Immediately add 1 large sliced onion. the onions until they soften, ensuring they do not brown.
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.
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.
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.
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 .
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 .
Mash and Finish the Dal
Once the 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.
Serve and Garnish
The Dhaba-style dal is now ready. Serve hot, garnished with a dollop of ghee and a few fresh curry leaves.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Variations
Simple ways to adapt this recipe.
- You can use any combination
You can use any combination of dals (lentils) you have at home; the recipe will still taste delicious.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
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