Healthy Dhaba Dal (made with 5 lentils)

By | August 20, 2009

class=”tasty-pins-hidden-image-container” style=”display:none;”>dhaba style dal fry recipe class=”tasty-pins-hidden-image-container” style=”display:none;”>Dhaba Dal

Dhaba style dal fry with step by step photos – We love the dal they serve at dhabas. dhabas are hotels or restaurants alongside roads and highways.

This recipe of dal is inspired from the dals served at Punjabi dhabas. but I have made the dal more healthy by using 5 different dals or lentils.

dhaba style dal fry recipe

In the dhaba, they use chana dal, arhar dal and urad dal. I have also added moong dal and masoor dal. This dhaba dal also uses less oil as compared to the dhaba ones.

At times, I also give dhungar to this dal. If you want to give dhungar to this dhaba dal then you can check the method in this restaurant-style Dal tadka.

Its best to serve this dhaba dal with tandoori rotis. Though even with plain steamed rice, jeera rice, peas pulao it goes well. You can also serve it with naan, parathas or phulkas.

How to make dhaba dal

A) cooking lentils

1. Pick and rinse the lentils a couple of times. If you want you can also soak the lentils in water for an hour.

dals for dhaba style dal fry recipe

2. Add the lentils in a pressure cooker along with a pinch of turmeric powder.

dals for dhaba style dal fry recipe

3. also add 2 cups water.

water for dhaba style dal fry recipe

4. 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. Depending on the quality of lentils, they may take less or more time to cook. lightly mash the dal and keep aside. If you soak the lentils, then it will take less time to pressure cook. The lentils can also be cooked in a pot. Just add 2 to 2.5 cups water and cook them covered in a deep and thick bottomed pot or pan. Though cooking in a pot and pan will take more time.

making dhaba style dal fry recipe

Making dhaba dal

1. In a kadai or thick bottomed pan, heat 1.5 tablespoon oil or ghee. add all the whole spices and saute them till they crackle and become fragrant.

spices for dhaba style dal

2. then add the chopped onions.

onions for dhaba dal

3. On a low to medium flame, stir often and saute till the onions turn light golden.

onions for dhaba style dal

4. Then add 1 teaspoon crushed ginger, 1 teaspoon crushed garlic, 2 to 3 slit green chilies & 2 to 3 dry red chilies.

preparing dhaba style dal

5. mix well and saute till the raw aroma of ginger and garlic goes away.

preparing dhaba dal

6. Add 1 teaspoon crushed kasuri methi (dry fenugreek leaves) and stir.

kasuri methi for dhaba dal

7. Now add the chopped tomatoes.

tomatoes for dhaba style dal

8. Mix well and begin to saute the tomatoes on a low to medium flame.

tomatoes for dhaba style dal

9. Stir and saute till the tomatoes soften.

tomatoes for dhaba style dal fry recipe

10. Then add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder and a pinch of asafoetida.

spices for dhaba style dal

11. Mix the spice powders with the rest of the onion-tomato masala.

tomatoes for dhaba style dal

12. Add the cooked dal.

added cooked dal

13. mix well.

mixing dhaba dal mixture

14. Add ½ to ⅔ cup water or as required. For a thicker consistency add less water.

water for dhaba dal

15. stir and mix very well.

making dhaba dal

15. Season with salt and mix again.

salt for dhaba dal

16. Simmer the dal on a low flame for about 6 to 7 minutes or till the dal thickens a bit. Keep on stirring the dal at intervals so that it does not stick to the bottom of the pan.

simmer the dhaba dal

17. When the dhaba style dal is done, switch off the flame. Add about 1 to 2 tablespoons chopped coriander leaves. Reserve the remaining 1 tablespoon coriander leaves for garnish.

making dal dhaba style

18. Garnish with some coriander leaves and Serve the dhaba dal hot with rotis or parathas. You can also do the dhungar method if you want and then serve the dal.

dhaba dal recipe


More dal recipes id=”wprm-recipe-container-133949″ class=”wprm-recipe-container” data-recipe-id=”133949″> class=”wprm-recipe wprm-recipe-template-veg-recipes”>

Healthy version of Punjabi Dhaba Style Dal made with 5 lentils and less oil.

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Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins


Cuisine North Indian, Punjabi

Course: Main Course


Servings 3 to 4

Units

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for cooking dal (lentils)

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other ingredients for dhaba dal

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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.

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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 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp 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. You can also do the dhungar method if you want and then serve the dal.

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Overall you can also add ½ cup mixed lentils or 180 grams mixed lentils.