Mixed Dhaba Dal
on Sep 08, 2023, Updated May 06, 2024
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This mixed dhaba dal is made with three types of lentils (urad dal, chana dal and moong dal) so it’s really creamy, earthy and overall delicious. It’s finished off with a nice smoky, spicy tadka that gives this simple dal recipe a signature dhaba-style touch.
Love Dhaba-Style Food? Try my other dhaba dal recipes such as my Dhaba Style Moong Dal, Dhaba Dal Tadka with Double Tadka and Dhaba Style Dal Fry.
The secret to a perfect dhaba-style dal is all in the blend of lentils used and the tadka that tops the dish off. When you get that right, you’ve got yourself a rich, creamy and earthy dal that you just want to eat by the bucketful.
This mixed dal recipe has all my top tricks to nail that dhaba taste right at home. There’s no extra work – but the key point is to pay close attention to the tadka and cook it fast on a high flame to add smokiness to the dal. This really elevates the flavors, making it the perfect dish to whip up when you’re craving a little indulgence.
Ingredients You’ll Need to Make Mixed Dhaba Dal
- Moong dal: We use chilke wali split moong dal here (also known as split green moong) to form the main base of the dal
- Chana dal: This adds texture to the dal because of its larger shape
- Urad dal: This type of lentil adds a touch of creaminess to the dal that works soo well here
- Tomatoes: A staple for dhaba dal preparations like this one.
- For the tadka:
- Oil + Ghee: I like to use both fats together because it makes the tadka a tad bit richer
- The usual tadka suspects: Jeera, chopped ginger, chopped garlic, chopped green chillies and whole dried red chillies
- Along with: Sliced onions that are fried till golden brown and chilli powder
How to make the best Mixed Dhaba Dal
1. Wash and soak moong dal, chana dal, and urad dal in enough water to cover them for at least an hour.
2. Drain the water and add the soaked dal, tomatoes, turmeric, salt, and 2 cups of water to a pressure cooker. Pressure cook on high heat. Once the first whistle goes off, reduce the flame and pressure cook for 4-5 more whistles until the dal is soft and easily mashed between your fingers. Add more water to the dal if required to adjust the consistency.
3. In a pan, heat oil and ghee. Add jeera, and allow it to splutter.
4. Add ginger, garlic, whole red chillies, and green chillies. Sauté for 30 seconds, then add onions.
5. Cook the onions on high heat for 2-3 minutes, stirring continuously until they become crispy and brown. Add chilli powder and turn off the flame.
6. Pour this tadka (tempering) over the hot dal. Top with coriander and mix. Serve piping hot.
Richa’s Top Tricks to make the best Mixed Dhaba Dal
- We use split green gram with the skin as the main base in this recipe because we love the flavour and texture. You can also use whole moong dal but the cooking time will increase.
- Make sure to soak the dals for at least an hour before cooking though overnight is better. Soaking dal helps make it easier to digest and faster to cook. When ready, cook the dal in a pressure cooker till it’s tender. It should easily mash with the back of a spoon.
- Always cook the onions on a high flame for 2-3 minutes, stirring continuously till they become crispy and brown. This quick fry on a hot flame will add smokiness to the dal once we pour the tadka in.
- You can add more water to the dal after pressure cooking to adjust the consistency to your liking – taste as you go!
Who says you can only enjoy dhaba dal during road trips? With my dhaba-style recipes you can enjoy that classic street style taste right from the comfort of your own kitchen.
This pairs perfectly with steamed rice, lacha paratha, naan – so many ways to serve this and for so many occasions too!
If you liked this recipe, you’ll love my Dhaba Style Chicken Curry and Dhaba Style Dal Makhani!
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Mixed Dhaba Dal
Ingredients
- ½ Cup Chhilke Wali Split Moong Dal
- 2 Tbsp Chana Dal
- 2 Tbsp Urad Dal
- 1 Cup Tomatoes
- 2-2.5 Cups Water
- ½ Tsp Turmeric
- 1 ¼ Tsp Salt
- 1 Tbsp Oil
- 1 Tbsp Ghee
- 1 Tsp Jeera
- 1 Tbsp Chopped Ginger
- 1 Tbsp Chopped Garlic
- 2 Whole Red Chillies
- 2 Green Chillies, Chopped
- 1 Large Onion, Sliced
- 1.5 Tsp Chilli Powder
- 2 Tbsp Chopped Coriander
Instructions
- Wash and soak moong dal, chana dal, and urad dal in enough water to cover them for at least an hour.
- Drain the water and add the soaked dal, tomatoes, turmeric, salt, and 2 cups of water to a pressure cooker. Pressure cook on high heat. Once the first whistle goes off, reduce the flame and pressure cook for 4-5 more whistles until the dal is soft and easily mashed between your fingers.
- Add more water to the dal if required to adjust the consistency.
- In a pan, heat oil and ghee. Add jeera, and once it starts spluttering, add ginger, garlic, whole red chillies, and green chillies. Sauté for 30 seconds, then add onions.
- Cook the onions on high heat for 2-3 minutes, stirring continuously until they become crispy and brown. Add chilli powder and turn off the flame.
- Pour this tadka (tempering) over the hot dal. Top with coriander and mix. Serve piping hot.
Video
Notes
- We use split green gram with the skin as the main base in this recipe because we love the flavour and texture. You can also use whole moong dal but the cooking time will increase.
- Make sure to soak the dals for at least an hour before cooking though overnight is better. Soaking dal helps make it easier to digest and faster to cook. When ready, cook the dal in a pressure cooker till it’s tender. It should easily mash with the back of a spoon.
- Always cook the onions on a high flame for 2-3 minutes, stirring continuously till they become crispy and brown. This quick fry on a hot flame will add smokiness to the dal once we pour the tadka in.
- You can add more water to the dal after pressure cooking to adjust the consistency to your liking – taste as you go!
Easy
Thanks a lot Maurya.
Hi, I’m not familiar with ‘whistles’ on pressure cookers. Can you tell me how long in an Instant Pot please
Hey Peter, in instant pot, set the timer for 25 minutes and pressure cook on high. Release the pressure manually after 10 minutes, or let the pressure release naturally.