Smoked Dhaba Dal Recipe: A Taste of Punjabi Tradition
Description
Smoked Dhaba Dal is a beloved Punjabi dish that has earned its place in every dhaba across India. Known for its smoky aroma and rich, flavorful taste, this dal is made using a combination of arhar (tuvar) dal and green moong dal, cooked to perfection and infused with a smoky flavor. The key to its distinctive taste lies in the method of smoking it with coal, which enhances the depth of the dal’s flavors and provides that signature smoky charm that makes this dish irresistible. It’s a high-protein, vegetarian delight, perfect for a fulfilling lunch.
Cuisine: Punjabi
Course: Lunch
Diet: High Protein, Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Arhar (tuvar) dal | 1/2 cup |
| Green moong dal | 1/2 cup |
| Onion | 1, finely chopped |
| Tomato | 2, finely chopped |
| Garlic | 2 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Green chili | 1, finely chopped |
| Cumin powder | 1 tsp |
| Coriander powder | 1 tsp |
| Red chili powder | 1/2 tsp |
| Turmeric powder | 1/2 tsp |
| Black salt or rock salt | 1/2 tsp |
| Salt | To taste |
| Oil | For cooking (as needed) |
| Ghee | 1 tbsp |
| Cumin seeds | 1 tsp |
| Garlic | 2 cloves, thinly sliced |
| Fresh coriander leaves | 4 sprigs, finely chopped |
| Dry red chilies | 2, broken into pieces |
| Coal | 1 piece, for smoking |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serving Size: 4-6 servings
Instructions
-
Soak the Lentils:
Begin by soaking the toor dal (arhar dal) and green moong dal in water for about an hour. This step ensures the dals cook evenly and become tender. -
Prepare the Base for the Dal:
Heat some oil in a pressure cooker over medium heat. Once the oil is hot, add finely chopped onions, ginger, garlic, and green chili. SautΓ© the ingredients until the onions become soft and translucent. -
Cook the Tomatoes and Spices:
Next, add the chopped tomatoes along with cumin powder, coriander powder, red chili powder, turmeric powder, black salt, and regular salt to the cooker. Stir well to combine and let the mixture cook for another 2-3 minutes, allowing the spices to bloom and the tomatoes to soften. -
Add the Lentils and Water:
Drain the soaked dals and add them to the cooker. Pour in about 3 cups of water and give it a good stir. Close the lid of the pressure cooker and cook for 2-3 whistles on high heat. After the whistles, reduce the heat and let the dal cook for an additional 5-8 minutes to ensure itβs perfectly soft and the flavors have melded together. -
Release the Pressure:
Once the dal is cooked, turn off the heat and let the pressure naturally release. Open the cooker and give the dal a good stir. Add freshly chopped coriander leaves and mix well. -
Smoke the Dal:
To infuse the dal with that signature smoky flavor, heat a piece of coal directly over a gas flame until it turns red. Once the coal is hot, place it in a small heatproof bowl. Place this bowl on top of the cooked dal, then pour a spoonful of ghee over the hot coal. Cover the cooker with a lid and let the dal absorb the smoky aroma for about 1 minute. -
Prepare the Tempering (Tadka):
In a separate small pan, heat 1 tbsp of ghee over medium heat. Add cumin seeds, thinly sliced garlic, and broken dry red chilies. Cook the tempering for about 15-20 seconds, until the garlic turns golden and the cumin seeds crackle. -
Add the Tempering to the Dal:
Pour the hot tempering directly over the smoked dal and give everything a final stir to combine all the flavors. -
Serve:
Serve your Smoked Dhaba Dal hot, garnished with fresh coriander. This dal is best enjoyed with a side of Sev Tamatar Ki Sabzi (Spicy Tomato Curry) and Tandoori Roti or steamed rice.
Additional Tips:
- You can adjust the spice levels by increasing or reducing the amount of green chilies and red chili powder, based on your preference.
- If you don’t have access to coal, you can skip the smoking step, but the smoky aroma adds a special touch that brings the dal closer to the authentic dhaba-style experience.
- The dal can be stored in the refrigerator for 2-3 days. Reheat it on the stove before serving, adding a splash of water if needed to adjust the consistency.
Serving Suggestions:
Smoked Dhaba Dal pairs wonderfully with warm naan, roti, or steamed basmati rice. For a more wholesome meal, you can serve it alongside a side of Kachumber Salad (a fresh vegetable salad) or a simple cucumber raita to balance out the flavors.
This hearty and flavorful dal is a true taste of Punjabi hospitality, perfect for family lunches or special occasions. Enjoy the warmth and comfort of this classic dish right at home!
