Dhaba Style Mah Di Dal or Kali Dal

Recreate the magic of Indian Dhaba in your kitchen with this rustic Punjabi Dhaba Style Mah di Dal or Kali Dal.

Learn how to make Mah Di Dal or Kali Dal Dhaba Style, serve with your favourite bread or rice.

This Dhaba Style Mah Di Dal is different from another Dal, Mah Chane Di Dal which is made with combination of Chana Dal(Split Chickpea Lentils), Whole Black Gram (Sabut Urad) and Red Kidney Beans.

Video and Detailed steps in Recipe Card

It is quite similar to the Madras Lentils from Costco or Trader's Joe's Indian Fare Madras Lentil or Tasty Bite's Madras Lentils 3-bean.

This post covers the recipe in traditional way this dal is cooked at Indian Dhabas. I will cover Instant Pot Method in another post.

Click here for --> Maa Chane Di Dal recipe

About the Recipe

Dhaba Style Mah Di Dal or Kali Dal is somewhat similar to Dal Makhani which is a more popularly served at fine dines and restaurants.

Difference between Dal Makhani/Kali Dal/Maa chane Di Dal

Dhabey Di Dal is a 3 bean or 3 lentil dal made with combination of Whole Split Black Gram(Sabut Urad), Split Chickpea Lentil(Chana Dal) and Red Kidney Beans(Rajma) in tomato onion Masala.

The popular Dal Makhani is made with Whole Split Black Gram(Sabut Urad) and Red Kidney Beans(Rajma) with lots of butter and cream. Kali Dhaba Dal is more of the village kind preparation with double tadka of garlic and red chilli in butter which lends it a smoky taste. Chana Dal/Split Chickpea added to the dal lends the creaminess.

Click here for my Dal Makhani Recipe

What are Dhabas

Dhabas are roadside eateries operating on Indian Highways. Dhabas are very popular in Punjab, Haryana, Uttar Pradesh and Rajasthan. These were setup with basic infrastructure to provide food the truck drivers who commuted from one state to another and took long journeys. Slowly and gradually Dhabas become popular with the general public and now people especially flock to Dhabas to enjoy the rustic food. Ask any North Indian or even the National and International tourists, each one takes with them special memories of enjoying the Dhaba food.

Dhabas usually use a lot of butter or desi ghee in their cooking and use simple traditional cooking methods which keep the rustic taste of ingredients. With changing times any Dhabas have started using cream also in their cooking but the basic recipes with butter and ghee still win the hearts.

Some of the popular Dhaba Style food on the blog

Aloo Gobhi, Aloo Matar, Paneer Masala Dhaba Style, Lachha Roti/Paratha, Whole Wheat Tawa Naan, Jeera Rice, Baigan Bharta, Dal Tadka , Rajma Masala

Ingredients to make Dhaba Style Kali Dal

Lentils/Beans- To make this Dhaba Style Kali Dal or Dhaba Style Mah Di dal, we need 3 different lentils. Whole Urad Dal, also known as Whole Black Gram, Red Kidney Beans and Chana Dal(Split Chickpea Lentils). Chana Dal lends rich creamy texture to this dal which traditionally was made without cream.

Herbs- Chopped Ginger, Garlic, Green Chillies coarsely crushed in mortar and pestle adds so much of flavour. You can also use store bought ginger garlic paste but prefer using fresh ingredients for the recipe.

Onions and Tomatoes- Red Onions for the recipe. Use finely chopped onions. For the recipe I have used chopped and pureed tomatoes. You can use canned tomato sauce or tomato puree also.

Spices- Use whole spices like cinnamon stick, bay leaf, cloves, black peppercorns and green and black cardamom. Add whole spices while cooking the lentils. This makes the dal more flavourful. I do not use much of the other powdered spices in the recipe. Garam Masala and Red Chilli Powder along with whole spices and ginger garlic do the magic for me in the recipe.

Recipe for Homemade Garam Masala

Oil/Butter- Dhaba Dal masala is mostly made in butter/ghee. Add some oil with butter so that butter doesn't burn or gets brown.

Cream- Adding cream is optional. Use Cashew Cream or grind cashews with tomatoes for the vegan friendly version.

How to make Dhaba Style Mah Di Dal or Dhaba Style Kali Dal

Checkout the detailed stepwise procedure in the recipe card. Will be soon updating the video recipe.

Wash nicely and soak the lentils for at least 30 mins-1 hr.

Pressure cook dal with whole spices for more flavour.

Make onion tomato masala, then add the masala to cooked dal.

Simmer dal for about 15-20 mins.

Before serving add tadka of garlic in ghee/butter with red chilli powder. This adds so much of flavour and takes the flavour of dal to another level.

Vegans can use oil for tadka, but if there are no diet limitations then do not skip using ghee or butter.

Red Kidney beans are very easily available at your local grocery store. The other 2 lentils are also now easily available checkout the lentils and beans section or in Asian asiles . You can look out for them in your nearby Indian store.

Or, you can easily order these online (like Amazon) also.

If Black Whole Lentil is not available at a store near you, you can use Whole Moong Bean or Adzuki beans. Skip Chana Lentils is it not available, increase the same amount(1/4 cup) of Whole Black lentil in the recipe.

Storing the leftover Dal and Shelf life

You can make Dhaba Dal a couple of hrs before serving time or even a day before. This dal tastes even better the next day. Whenever I have guests coming over and I plan this dal in menu, I always make it in morning, give it a standing time of couple of hrs.

Store the leftover dal in air tight container. Stays good for 1-2 days.

If you want to keep it longer then you can freeze it. Stays good for about a month. If making it under meal planning the store in portions as much as required for one time. Thaw in refrigerator before reheating.

Reheating

Dal can be reheated in microwave or in a pan on stove top. Add little water while reheating. Do not forget to add tadka of garlic with ghee/butter and red chilli to enhance the taste.

Serving Suggestions

We love to have Punjabi Dhaba Dal with any Dhaba style bread like Laccha Paratha or Whole Wheat Tawa Naan.

Whenever we used to eat at Dhaba we loved pairing dal with Tandoori Roti. You can also simply eat with plain chapatis/phulkas or ajwain parathas.

For Indian Party (Lunch/Dinner)Menu, pair it with Jeera Rice, some dry subzi like Bhindi Masala or Aloo Gobhi, some gravy dish like (Dum Aloo, Paneer Makhani) your favourite raita (Boondi Raita, Pineapple Raita) with a dessert of your choice.

More Dal Recipes on the blog

Dal Tadka, Instant Pot Brown Lentils/Masoor Dal, Maa Chane Di Dal, Lauki Chana Dal , Sookhi Urad Dal, Panchmel Dal(5 bean Dal), Pumpkin Dal, Red Lentils/Dhuli Masoor Dal

Recipe Card For Dhaba Style Mah Di Dal/Kali Dal

Dhaba Style Mah Di Dal/Dhaba Style Kali Dal

Swati

Recreate the magic of Indian Dhaba in your kitchen with this rustic Punjabi Dhaba Style Mah di Dal or Kali Dal | Learn how to make Punjabi Dhaba Style Kali Dal

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Dal/Lentils Soaking Time 1 hour hr

Course Main

Cuisine Indian, Indian North Indian

Servings 4 portions

Equipment

• Pressure cooker Indian Stove Top Style
• Pan
• Measuring Bowls and spoons
• Ladle
• Knife
• Grinder
• Chopping Board

Ingredients

  

1x2x3x

To Boil Dal

• ¾ Cup Sabut Urad Dal/Whole Black Gram Lentils
• ¼ Cup Rajma /Red Kidney Beans
• ¼ Cup Chana Dal/Split Chickpea Lentil
• Salt as required
• Whole Spices check the section below

Whole Spices

• 1 Bay Leaf
• 1 Small Cinnamon Stick
• 1 Black Cardamom
• 1 Green Cardamom
• 4-5 Cloves
• 4-5 Peppercorns

For Onion Tomato Masala

• 2 Medium sized Onions
• 3 Tomatoes
• 4-5 Garlic cloves
• 1/2" Fresh Ginger Piece
• 1-2 Green Chillies or as required
• Cream(Dairy or Plant based) optional

Spices for Masala

• 1 tsp Cumin Seeds
• 1-2 tsp Garam Masala Powder or Kitchen King Masala
• ½ tsp Kashmiri Red Chilli Powder
• ½ tsp Kasuri Methi/Dried Fenugreek Leaves
• 1 tbsp Butter/Desi Ghee see notes
• 1 tbsp Oil Olive, Rice Barn or any other

For Tadka

• 1-2 tsp Butter/Desi Ghee
• 2-3 Garlic Cloves
• ½ tsp Kashmiri Lal Mirch Powder

Instructions

 

• Take all both the dals and rajma and wash 2-3 times in fresh water.
  ¾ Cup Sabut Urad Dal/Whole Black Gram Lentils, ¼ Cup Rajma /Red Kidney Beans, ¼ Cup Chana Dal/Split Chickpea Lentil
• Transfer to a bowl and soak in fresh water for about 1 hr.
• When ready to make, drain the water and transfer the soaked dals and rajma to a pressure cooker.
• Add about 3 cups water, salt (as required), whole spices and cover and seal the lid.
  Salt as required, 1 Bay Leaf, 1 Small Cinnamon Stick, 1 Black Cardamom, 1 Green Cardamom, 4-5 Cloves, 4-5 Peppercorns
• When the first whistle comes, lower the flame and cook dal for about 20 mins.
• After 20 mins, switch off the flame and let the pressure release naturally.
• Open the lid and check the beans and lentils for doneness. Rajma Beans should be soft when pressed between thumb and index finger. Be careful not to burn your fingers.

Prepare the Onion Tomato Masala

• Make a coarse paste of ginger, garlic and green chillies, use mortar pestle.
  4-5 Garlic cloves, 1/2" Fresh Ginger Piece, 1-2 Green Chillies
• Finely chop the onions.
  2 Medium sized Onions
• Puree 2 tomatoes and chop 1 tomato.
  3 Tomatoes
• Cook masala while the dal is pressure cooked.
• In a pan heat oil and butter. Keep the flame to medium.
  1 tbsp Butter/Desi Ghee, 1 tbsp Oil
• Add cumin seeds, when then seeds crackle, add garlic ginger and green chili paste. Sauté for few seconds.
  1 tsp Cumin Seeds
• Next add chopped onions and cook till it starts turning light brown.
  2 Medium sized Onions
• Now add tomato puree and chopped tomato.
• Cook till the chopped tomato pieces start turning soft and masala starts leaving oil.
• Add red chilli powder, garam masala and cook for another 1-2 mins.
  1-2 tsp Garam Masala Powder, ½ tsp Kashmiri Red Chilli Powder
• Keep on mixing the masala the flame to low so that masala doesn't burn at the bottom.
• Then add cream(optional) and mix nicely and switch off the flame.
  Cream(Dairy or Plant based)
• When the masala leaves oil, it is cooked.
• Now add the masala in the cooked dal and mix well.
• Switch on the stove-top and simmer dal for about 10-15 mins.
• Rub dried fenugreek leaves/kasuri methi between the palms and add to dal.
  ½ tsp Kasuri Methi/Dried Fenugreek Leaves
• Keep the flame low and keep on stirring the dal.
• Add tadka when ready to serve.

Prepare Tadka

• In a mini pan or tadka pan, heat butter on low flame.
  1-2 tsp Butter/Desi Ghee
• Add finely chopped/minced garlic cloves and red chilli powder.
  2-3 Garlic Cloves, ½ tsp Kashmiri Lal Mirch Powder
• Add the tadka to dal and cover it with a lid for few minutes.
• Let the flavours infuse.
• Serve with your favourite bread/rice.

Video

Notes

You can skip cream or add cashew cream for vegan option.

Add green chillies  and red chilli powder as per your heat tolerance. 

In tadka you can skip red chilli powder if you do not want it to be spicy.

In place of tomato puree and chopped, you can 3/4 cup use store bought tomato sauce. 

You can use store bought 1 tbsp ginger garlic paste in place of fresh paste. add green chillies along with onions or puree with tomatoes.

Keep on mixing the dal while it is simmering after you add masala. Keep the flame to low so that dal doesn't burn at the bottom.

Keyword Dhaba Style Kali Dal, Dhaba Style Mah Di Dal, Punjabi Dhabey wali Dal

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Do try this Punjabi Dhaba Style Dal or Dhabey wali Mah Di Dal. You and your family will surely like it.

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Do not forget to give your feedback and if you have any queries or questions on the recipes please do ask in the comments section.

Also, do not forget to rate the recipe as ratings helps more visibility on google searches. The rating tab is just above the comments section.