Dhabas are north India’s greasy spoons– roadside shacks that dot dust-smothered highways and cater mostly to weary truckers who pull in for a hearty, hot meal before heading over to the gas station next door. Outside each dhaba are rows of charpoys, small Indian cots, where the truckers can nap awhile under the open sky. If you’ve eaten at an Indian restaurant anywhere in the world, chances are you’ve already eaten a dish or two usually served by these unglamourous eateries: chana masala, aloo matar, and a creamy, deceptively indulgent dal that’s simply known as dhabe wali dal or dhabe ki daal. The dal is truly special: it has lots of flavor and texture from a few spices and three varieties of legumes that make it up. Its smooth, creamy, indulgent texture belies just how healthy this dal, made right, can actually be. Like another famous north Indian dal, Dal Makhani, Dhabe ki Dal is not vegan. Many dhaba style dishes have oodles of butter and this dal is no different. The butter gives the dal a satiny finish and a well-rounded mouth feel. Because the butter plays such a crucial role, I add some vegan butter to round off the dish and mellow out the richness of the spices.
Why you will love this dhaba dal
Creamy and mild. If spicy Indian food isn’t your thing, this dhaba dal is the dal for you. It is neither hot nor is it overwhelming. A feast for all senses. The aroma of this dal will bring everyone to the table. It’s like turning your home into an Indian restaurant without the restaurant prices. Easy recipe. This is a simple recipe, easy for nearly any cook to master, and once you have the lentils cooked and ready to go it comes together in minutes. Soy-free, nut-free, gluten-free and vegan.
How to make dhaba dal
Serving suggestions
With a spicy veggie, like baingan bharta or bhindi masala. With jeera rice and/or vegan naan. With a tall, cooling glass of Vegan Mango Lassi.
Storage instructions
Refrigerate: Refrigerate the dhaba dal in an airtight container for up to four days. Freeze: The dal can be frozen for up to three months. Reheat: Reheat the dal in a saucepan or in the microwave until warmed through. Add more water if needed. Always check and add more salt if needed after adding water.
Recipe card
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