Punjabi Dhabe Walli dal is one of those amazing dals which you get while you are driving in North India and stop at a Dhaba to have some food! This dal tastes amazing with some hot rotis or rice!
I love all dals.I remember growing up to eating a different dal every day of the week. There was moong, channa, urad, masoor, arhar (toor), moth and so many more which mom used to make on a daily basis. I also remember never remembering their names and telling mum by color and shape as to what dal we wanted to eat that day. And among that is one dal which stands out as a favorite, in fact, my most favorite dal. And that is the Punjabi dhabe walli dal.
So the other day, when I was tweeting my lunch menu and this Punjabi dhabe walli dal was a part of the menu. I got so many requests for the recipe, I realised that it is not just my favorite but a lot of people seem to like it.
Anyone who loves road travel will tell you one of the best parts of going on long drives in North India is to eat the food in the dhabhas. The khasta paranthas, butter chicken and this dal. And not just the food I think dhabas are a special part of the Indian roads long drive even otherwise. Those breaks for tea and lunch with truck drivers who stop alongside with you! It is where India seems to merge.
Memories of that India is what I keep with myself when I eat this dal with onions, green chilli and roti at home 🙂 Hope you guys enjoy it as much as we do.
Edited to add – This is a post from Jan 2011 which has been updated with new pictures and republished.
Punjabi Dhabe Walli Dal
- 1 cup channa dal
- 1/2 cup black split urad
- 2 medium onions chopped
- 2 large tomatoes chopped
- 2 - 3 green chillies
- 1 tsp cumin seeds
- 2 tsps coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 inch ginger
- 2 pods garlic optional my mum never used it
- 1 tsp garam masala
- Salt to taste
- fresh coriander leaves for garnishing
- Wash and boil the dals well along with salt and turmeric. The way, I boil my dal, is pressure cook it. After one whistle, lower the flame and cook it for 10 minutes but you can choose to cook it on full too. I think it should be done in 5-6 whistles
- Wait for the steam to completely escape. Till than start preparing the tadka or the seasoning.
- Heat oil in a pan and add the cumin seeds till they turn a little brown.
- Add ginger and garlic and saute for 1-2 minutes.
- Add onions and fry till they turn golden brown in color.
- Add tomatoes and all the dry masalas except, garam masala at this stage. Saute till the tomatoes are done and start leaving a little oil.
- Add the tadka to the dal and boil for 4-5 minutes, add garam masala and boil for 1 minute just to ensure its mixed.
- Garnish with fresh coriander leaves and serve hot. According to me, it goes best with tandoori paranthas and bharwan karela but plain rotis and any sabji is as good