on Sep 08, 2023, Updated May 06, 2024 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 shapeUrad 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 richerThe 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
- 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 allow it to splutter.
- 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.
Richa’s Top Tricks to make the best Mixed Dhaba Dal
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! LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
