Dhabewali Dal – Dhaba Style Lentils

Step 1: Heat Ghee and Add Whole Spices

Place a pressure cooker on medium heat. Add 1.5 tablespoons of ghee and let it melt and heat up. Once hot, add 6 whole cloves, 2 black cardamom pods, 1 teaspoon of cumin seeds, and 0.5 teaspoon of coriander seeds. Let them sizzle until fragrant, about 30 seconds.

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 and sauté until it softens, ensuring it doesn't brown too much.

Step 3: Incorporate Ginger Garlic Paste and Green Chilies

Once the onions are soft, add 2 teaspoons of ginger garlic paste and 3 slit green chilies. Stir well and cook for about 1-2 minutes until the raw smell of ginger and garlic disappears.

Step 4: Add Powdered Spices and Tomatoes

Add 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of red chili powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of salt (or to taste). Mix thoroughly until all the spices are well combined and fragrant. Then, add 2 medium chopped tomatoes and cook them down until they break apart and the oil starts to separate from the mixture, about 3-5 minutes.

Step 5: Add Soaked Dals and Water

Add the pre-soaked and thoroughly washed dals (0.5 cup red kidney beans, 0.5 cup chana dal, and 0.5 cup urad dal) along with their soaking water to the pressure cooker. Add an additional 1 cup of water and stir everything together.

Step 6: Pressure Cook the Dal

Close the pressure cooker lid. Turn the heat down slightly to medium-low and cook for 7-8 whistles. This will ensure the kidney beans and dals become soft and mushy.

Step 7: Release Steam and Mash Dal

Once the pressure cooker has whistled 8 times, turn off the gas. Allow the pressure to release naturally. Once safe, open the lid. Check if a kidney bean mashes easily between your fingers. Stir the dal vigorously with a wooden spoon to mash all the dals together, creating a creamy consistency.

Step 8: Finish with Kasoori Methi and Garam Masala

Turn the gas back on to a low flame. Add 1 teaspoon of kasoori methi (dried fenugreek leaves) and 0.5 teaspoon of garam masala. Stir well to combine the flavors.

Step 9: Serve Dhaba Style Dal

Serve the hot Dhaba-style Dal in a bucket or bowl, garnished with a dollop of fresh ghee and a few curry leaves. It pairs wonderfully with hot buttered tandoori rotis, naan bread, or steamed rice.

• Pre-soak the dals (lentils and kidney beans) overnight to significantly reduce cooking time and ensure they become soft and mushy.

• Use a pressure cooker for a quicker and more efficient cooking process for the dals.

• Adjust the number of green chilies and red chili powder according to your preferred spice level.

• Stir the cooked dal vigorously to achieve a creamy, mashed consistency, which is characteristic of Dhaba-style dal.

• You can experiment with different combinations of dals if you don't have all three types mentioned.

• For a vegan version, substitute ghee with a plant-based oil like coconut oil or vegetable oil.

• Add a splash of fresh cream or a spoonful of yogurt at the end for extra richness, if desired.