Punjabi Dhaba Daal

Dhaba Dal
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Greetings, food enthusiasts! Today, we set forth on a mouthwatering Punjabi Dhaba Daal expedition through the vibrant streets of Punjab. Picture the air thick with the fragrant allure of spices intermingling with the hearty nostalgia of traditional recipes passed down through generations. Our ultimate culinary destination is none other than the iconic Punjabi Dhaba Daal – a dish that encapsulates the very essence of the bustling roadside eateries that dot the landscape. Prepare to delight in the sumptuous symphony of flavours that this timeless classic brings, a cherished cornerstone of Pakistani household cuisine.

Origin and History

Punjabi Dhaba-Daal isn’t just a dish; it’s a journey through the dusty roads of Punjab, where the humble dhabas serve as the culinary soul of the region. Rooted in tradition, this daal mirrors the authenticity and simplicity of the Punjabi way of life, where every bite tells a story of flavor and heritage.

Tips and Tricks

Unlock the secrets to perfecting Punjabi Dhaba Daal with these insider tips:

  • Lentil Symphony: Opt for a mix of lentils, such as masoor and moong, for a nuanced flavor.
  • Tempering Magic: Elevate the daal with a tempering of cumin seeds, garlic, and a dash of asafoetida.
  • Slow Simmer: Let the daal simmer on low heat, allowing the flavors to meld into a comforting harmony.

How to Use Punjabi Dhaba Daal Recipe Mix

Introducing the culinary ally—the Punjabi Dhaba Daal Recipe Mix. Simplify your cooking experience without compromising on authenticity:

  • Gather Your Goodies: Lentils, Punjabi Dhaba-Daal Recipe Mix, tomatoes, onions, and green chilies.
  • Cooking Alchemy: Boil the lentils, add the mix, sauté tomatoes and onions, and let the flavors weave their magic.
  • Temper with Love: Finish with a tempering of cumin seeds, garlic, and asafoetida for that perfect dhaba touch.

How to make Punjabi Dhaba Daal

Punjabi Dhaba Daal

Recipe by ImamCourse: Main courseCuisine: Pakistani, Indian, Punjabi


Prep time


Cooking time




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Imagine a bowl brimming with golden goodness—the aroma of tempered spices, the earthiness of lentils, and the comfort of a Punjabi dhaba. That’s what you get with Punjabi Dhaba Daal, a dish that transcends mere sustenance to become a hug on a plate.


  • Split Urad Daalt1 cup

  • Red Kidney Beans (Rajma)t1/4 cup

  • Gheet3 tablespoons

  • Onion, finely choppedt1 medium

  • Tomatoes, choppedt2 medium

  • Green Chilies, slitt2

  • Ginger-Garlic Pastet1 tablespoon

  • Turmeric Powdert1/2 teaspoon

  • Red Chili Powdert1 teaspoon

  • Coriander Powdert1 tablespoon

  • Garam Masalat1 teaspoon

  • Cumin Seedst1 teaspoon

  • Asafoetida (Hing)t1/4 teaspoon

  • Kasuri Methi (Dried Fenugreek)t1 teaspoon

  • Fresh Creamt2 tablespoons

  • Fresh Coriander LeavestFor garnishing

  • SalttTo taste

  • WatertAs needed


  • Wash the split red lentils thoroughly under running water until the water runs clear.
  • In a pot, combine the washed lentils and water. Bring to a boil and then let it simmer until the lentils are tender and mushy. This should take around 20-25 minutes.
  • In a separate pan, heat the clarified butter (ghee) over medium heat. Add cumin seeds and let them splutter.
  • Add finely chopped onions and sauté until they turn golden brown.
  • Stir in the ginger-garlic paste and green chillies. Sauté for another 2 minutes until the raw smell disappears.
  • Toss in the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
  • Once the lentils are cooked, use a spoon to partially mash them in the pot.
  • Transfer the cooked tomato-spice mixture into the lentil pot. Mix well to combine all the flavours.
  • Sprinkle garam masala for that quintessential dhaba aroma and taste.
  • Simmer the daal for an additional 5-7 minutes to let the flavours meld together.
  • Garnish with freshly chopped coriander leaves to add a burst of freshness.


  • In conclusion, Punjabi Dhaba Daal is more than a dish; it’s a slice of Punjabi warmth served in a bowl. As you savor each spoonful, you’re transported to the heart of a bustling dhaba, where the essence of Punjab is savored in every bite.

Nutrition Facts

1 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 10g 16%
    • Saturated Fat 5g 25%
  • Cholesterol 20mg 7%
  • Sodium 800mg 34%
  • Amount Per Serving% Daily Value *
  • Potassium 800mg 23%
  • Total Carbohydrate 38g 13%
    • Dietary Fiber 12g 48%
  • Protein 12g 24%
  • Calcium 80%
  • Iron 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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