This Mix Dhaba Dal is made with 4 types of lentils (masoor dal, tuvar dal ,chana dal and moong dal) so it is really creamy, earthy and overall delicious. It is finished off with a nice smoky, spicy tadka that gives this simple dal recipe a signature dhaba-style touch!
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 have 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 is 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
Dal tadka is one of the signature dishes of Indian main course. You can never ever get bored of it. A good mix dal tadka dhaba style is a dish you will savor always. I always love having this dish with some matar pulao or a huge bowl of fried rice. Pair it with a Paneer curry or achari aloo, raita and a tandoori roti. This is a perfect vegetarian main course.
However, we can use mixed lentils too. This improves nutrient value as well as makes it easy to digest it. You do not need a meat based diet to get your protein.
Lentils are easy to digest as well as cheap. A packet lasts long and makes multiple meals. You can make variety of dishes with lentils and never get bored.
Moong dal: We use yellow moong dal here to form the main base of the dal.
Chana dal: This adds texture to the dal because of its larger shape.
Masoor and tuvar 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
Ingredients for Mix Dal Tadka Dhaba style
Steps for Mix Dal Tadka Dhaba style
Mix Dal Tadka Dhaba style
Ingredients
6 tablespoon Masoor Dal
6 tablespoon Tuvar Dal
6 tablespoon Moong Dal
6 tablespoon Chana Daal
3/4th tablespoon Oil
One and a half teaspoon Cumin
2 Dried Red Chilli
12 to 15 Curry Leaves
Half teaspoon Hing
1 Onion
2 teaspoon Ginger-Garlic Paste
One and half teaspoon Coriander Powder
1 teaspoon Red Chilli Powder
Half teaspoon Turmeric Powder
2 Tomatoes
1 teaspoons Salt
3 Green Chillies
2 to 3 tablespoon Pure Ghee
15 to 20 chopped Garlic Cloves
3 Dried Red Chillies
1 teaspoon Red Chilli Powder
Steps
Wash and soak 6 tablespoon masoor dal, 6 tablespoon Tuvar daal, 6 tablespoon mung daal, 6 tablespoon chana daal in water for 2 hours or if you do not have time then soak them in hot water for at least half an hour.
Heat 3/4th tablespoon oil in a pressure cooker add one and a half teaspoon cumin seeds, 2 dry red chilli, when the cumin seeds start changing its colour, then add 12 to 15 curry leaves, stir it then add half teaspoon hing and stir it for 10 seconds, add one chopped onion fry till golden brown, then add 2 teaspoon ginger garlic paste, fry the ginger garlic paste for a minute then add one and half teaspoon coriander powder, 1 teaspoon red chilli powder, half teaspoon turmeric powder and 1 tablespoon water.
Now stir fry the masalas for 1 minute add little water if required to avoid the masala to stick in the base.
Then add 2 finely chopped tomatoes, one teaspoons salt, 3 chopped green chillies mix it well on high flame, than cover and cook on low flame for 7 to 8 minutes till the tomatoes are soft and oil separates.
When the tomatoes and masala are cooked properly, drain the water from the soaked dal and add all the mixed dal to the masala then pour 3 cups of water and give a good mix .
Now pressure cook the dal on high flame till one Whistle and then on low flame for 8 to 10 minutes that is 4 to 5 whistles.
By the time the Dal is being cooked let us prepare the Tadka.
Heat 2 to 3 tablespoon pure ghee in a kadai, add 15 to 20 chopped garlic cloves fry them till light golden in color, then add 3 dry Red Chillies stir fry till a minute then off the flame.
After putting off the flame wait for 1 minute and then add 1 teaspoon red chilli powder to the Tadka and mixed properly and keep aside.
Now check the Dal if done then put the flame on low and let the dal boil, pour some hot water to the dal to make the consistency of the dal little thin.
Then with a whisker, mash it to make it soft.
When the Dal starts boiling then add some chopped coriander leaves, then pour the Tadka that you have prepared on the top of the dal and mix it.
Serve it hot with Jeera rice, pickle, onion slices.
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Tips; *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 is 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 your choice.
