Dhabey Di Dal

A rustic and hearty Punjabi-style lentil curry, Dhabey Di Dal combines urad dal, chana dal, and rajma, slow-cooked with onions, tomatoes, and fragrant spices to create a rich, comforting dish that captures the true flavors of a traditional roadside dhaba.

Ingredients

• ½ cup black gram (urad dal)
• ¼ cup Bengal gram (chana dal)
• ¼ cup red kidney beans (rajma)
• 2 medium onions, finely chopped
• 8–10 garlic flakes, finely chopped
• 2–3 green chilies, finely chopped
• 3 medium tomatoes, finely chopped
• ¼ cup coriander leaves, chopped
• ½ tbsp cumin powder
• 1 tbsp red chili powder
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 4 tbsp oil
• 3 tbsp butter
• Salt to taste

Method

1. Soak and cook the dals:

   • Wash urad dal, chana dal, and rajma thoroughly. Soak them together in enough water for at least 6 hours or overnight for best results.
   • Drain the soaked lentils, add 6 cups of water, and pressure cook for about 30 minutes or until all the dals are completely tender and soft. Set aside.

2. Sauté garlic and onions:

   • Heat 4 tablespoons of oil in a heavy-bottomed pan over medium heat.
   • Add the chopped garlic and sauté until golden and aromatic.
   • Add the chopped onions and green chilies. Sauté until the onions turn golden brown and slightly caramelized.

3. Add spices and tomatoes:

   • Stir in red chili powder and cumin powder. Mix well and cook for a few seconds until the spices release their aroma.
   • Add the chopped tomatoes and cook on high heat for 3–4 minutes, stirring continuously until the tomatoes soften and the oil begins to separate.

4. Combine with cooked dal:

   • Add the cooked dal mixture to the pan and stir well to combine with the masala.
   • Add salt and 3 tablespoons of butter for richness.
   • Simmer on low heat for 10 minutes, stirring occasionally, until the dal thickens and the flavors blend beautifully.

5. Finish with kasoori methi and coriander:

   • Crush kasoori methi between your palms and sprinkle it over the dal.
   • Add chopped coriander leaves and mix gently for a fresh, aromatic finish.

6. Serve:

   • Transfer the hot, creamy Dhabey Di Dal to a serving bowl.
   • Garnish with a small dollop of butter and a few coriander leaves for that authentic dhaba-style touch.

Serving Suggestion:

Best enjoyed with lachha paratha, naan, or steamed basmati rice. For an authentic dhaba experience, serve it with a side of sliced onions, green chilies, and a wedge of lemon.