Dhabe di dal/Punjabi dal curry

                                                 Pictured: beet salad

Dhabe di dal is a popular mixed dal accompanied by Roti and Lassi.

Recipe – Nita Mehta

Channa dal – 1/4 cup
Red kidney beans – 1/4 cup
Black beans (urad dal) – 1/2 cup
Onion – 2 medium sized
Garlic chopped – 1 tbsp
Green chillies slit- 3 nos
Tomato chopped – 3 medium
Coriander leaves chopped- 1/4 cup
Oil – 6 tbsp
Cumin seeds – 1/2 tbsp
Red chilli powder – 1 tbsp
Dry fenugreek leaves/kasoori methi – 1 tbsp (roasted in a kadhai for 1-2 minutes)
Butter – 3 tbsp
Salt – 1 tsp


Clean and wash dal and beans. Soak black beans, channa dal, red kidney beans in sufficient water for at least 6 hours. Drain and place the dal along with beans in pressure cooker. To this add 4 cups of water. Pressure cook on high heat till 4 whistles and then cook on slow fire for 30 minutes. Keep this aside.

Heat oil in a pan. Add chopped onions. Stir fry till golden brown. Add green chillies and garlic and stir fry. Add red chilli powder and cumin powder and cook for a minute. Add tomatoes and stir fry fry on high flame for 3-4 minutes or until masala leaves oil. Add salt and remove from fire. Add this masala to the dal in the pressure cooker and cook for 5 minutes. Add butter and coriander leaves. Transfer this to a serving bowl. Crush roasted kasoori methi between the palms. Top it with butter and serve hot with roti and lassi on side.

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