Dhabe di dal l Punjabi dal curry

Dhabe di dal is a popular mixed dal recipe.

Mixed dals used are urad dal, rajma, and chana dal.

Ideally dal is simmered for long, which gives dal a creamy texture.

Punjabi dal curry goes well with roti and a tall glass of lassi.

dal curry with sabzi
Pictured: Dal, bhindi aloo sabzi, and beet salad


  • ¼ cup chana dal
  • ¼ cup red kidney beans
  • ½ cup urad dal (black beans)
  • 2 medium sized onion
  • 1 tbsp garlic, chopped
  • 3 green chillies, slit
  • 3 medium tomato, chopped
  • ¼ cup coriander leaves, chopped
  • Oil
  • ½ tbsp cumin seeds
  • 1 tbsp red chilli powder
  • 1 tbsp dry fenugreek leaves / kasoori methi (roasted in a kadai for 1-2 mins)
  • 3 tbsp butter
  • 1 tsp salt


  • Clean and wash chana dal, kidney beans, and urad dal.
  • Soak black beans, chana dal, and red kidney beans in water for at least 6 hours.
  • Drain and place the dal along with beans in pressure cooker.
  • Add 4 cups of water.
  • Pressure cook on high heat till 4 whistles. Now simmer for 30 mins. Set this aside.
  • Heat oil in a pan. Add onions and green chillies. When onion turns light brown in color, add garlic. Stir fry.
  • Add red chilli powder and cumin powder. Cook for a minute.
  • Add tomato and fry on high flame for 3-4 minutes or until masala leaves oil.
  • Add salt and remove from fire.
  • Pour prepared masala on to pressure cooker and cook for 5 minutes.
  • Crush roasted kasoori methi between the palms and add to curry.

Add butter and coriander leaves. Transfer this to a serving bowl.

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