Main Course

Dhaba Style Sabut Urad Dal (Maah Ki Dal)


Serves: 4–5 people

Ingredients

  • 1 cup black gram whole (sabut urad dal)
  • 1/4 cup kidney beans (rajma)
  • 1 tsp salt (or to taste)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tsp Kitchen King masala
  • 1/2 tsp garam masala
  • 1 tbsp mustard oil
  • 2 tbsp desi ghee
  • 1 large tomato (chopped)
  • 3 medium onions (finely chopped)
  • 1 inch ginger (grated or julienned)
  • 6–7 garlic cloves (crushed or grated)
  • 1 green chilli (finely chopped)
  • 2 tbsp fresh coriander leaves (chopped)
  • 1/4 tsp hing (asafoetida) (optional)
  • Water as required

Method

  1. Wash sabut urad dal and rajma 2–3 times until water runs clear.
  2. Soak for 6–8 hours or overnight (highly recommended for soft texture).
  3. Add soaked dal, rajma, salt, turmeric, ginger, garlic, green chilli, onions, tomato, mustard oil, and enough water (7–8 cups) into a pressure cooker.
  4. Bring to a boil without lid on medium flame until it starts bubbling and dal slightly softens.
  5. Add 3–4 cups hot water, stir well, and bring to a boil again.
  6. Close the lid and cook on medium flame for 18–20 whistles, until dal and rajma are fully soft.
  7. Let pressure release naturally.
  8. Open the cooker and lightly mash for a creamy or semi-thick texture.
  9. Adjust consistency with hot water if needed and simmer for 5–10 minutes.

Tadka (Tempering)

  1. Heat 2 tbsp desi ghee in a pan.
  2. Add hing (optional).
  3. Add finely chopped onions and fry until dark golden brown.
  4. Add ginger juliennes and sauté lightly.
  5. Add red chilli powder and garam masala, mix quickly.
  6. Switch off the flame.
  7. Pour tadka into cooked dal and mix well.
  8. Simmer for 3–5 minutes so flavours blend properly.
  9. Finish with a small spoon of butter on top before serving.
  10. Garnish with fresh coriander leaves.

Serving Suggestions

  • Best served hot with steamed rice.
  • Also pairs well with roti, paratha, or jeera rice.
  • Add lemon juice for freshness.
  • Serve with papad, onion salad, or pickle for a complete meal.

Tips

  • Soaking ensures soft, creamy texture and faster cooking.
  • Dark brown onion tadka gives authentic dhaba-style flavor.
  • Adjust water for desired consistency (thick or soupy).
  • Always simmer after tadka for best flavor absorption.
  • Butter at the end gives rich restaurant-style finish.

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