Dal Makhani (Dhaba style) OR Masoor Dal

This Dal is popularly served in Dhabas in India. This Dal is an all time favorite of my husband and I too enjoy it. Its very easy n simple. So lets get started.

Serves 4 

Category - Lunch / Dinner 

Whole Masoor Dal / Baby Lentils - 2 Cups

Onion - 1 Big, roughly chopped

Tomato - 3 Big, roughly chopped

Oil - 3tsp

Cumin Powder / Jeera Powder - 1tsp

Coriander Powder - 2 tsp

Red Chilli Powder - 1 tsp

Turmeric powder - 1/4tsp

Garam Masala - 1/2 tsp

Salt to taste

Coriander leaves n cream(Optional) - for garnishing.

In a blender puree onion n tomatoes together.

Add the masoor dal in a pressure cooker, add 5 cups of water n a pinch of salt. Pressure cook for about 3 whistles. Once cooked, keep aside n start off with the tempering.

Tempering - In a wok heat the oil, add the onion tomato puree, saute for 3 minutes. Later add all the spice powders, salt and saute till oil separate. At this point add the cooked dal with half the stock. Cook for 3 to 4 minutes on high. Lastly add coriander leaves n cream.

Serve this dal with chapathi, Naan or Plain white rice.

Dal Makhani

Palak Poppu / Spinach Lentils

Serves 4 to 6

Category - Lunch / Dinner

Palak / Spinach - 200g Chopped as you like (You can add as much as you want)
Salt to taste
Oil - 4tsp
Onions - 30g (Optional)
Mustard Seeds - 1/2tsp
Hing - 1/4tsp

Pressure cook the following for 5 Whistles-
Toor Dal / Lentils - 3/4 Cup
Green Chillies - 7 Nos. Slit lengthwise (Adjust)
Water - 1Cup
Garlic - 3 to 4 Pods
Turmeric - 1/4tsp


Remove the cooked lentils, cool. Then with the back of the spoon smash the lentils n garlic. Keep aside.

In a wok start for the tempering- Heat the oil, add the mustard, Hing, onions & Palak. Saute for 3mins then add half cup water if adding onions, cook till onions turn soft. Later, add the lentil mixture n salt. Simmer for 10 mins. Serve hot with white rice or chapathi.