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Dhaba Dal brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse the lentils thoroughly under cold water until the water runs clear, then drain.
In a heavy-bottomed pot, combine the lentils and 4 cups of water. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 25–30 minutes, skimming foam as needed.
While the lentils cook, heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 20–30 seconds until aromatic.
Add chopped onions to the skillet and sauté over medium heat for 4–5 minutes, until golden. Stir in garlic, ginger, and green chili, and cook for 1 minute to prevent browning.
Add chopped tomatoes, ground coriander, turmeric, red chili powder, and salt. Cook, mashing tomatoes with a spatula, until they turn soft and oil separates (about 5 minutes).
Pour the sautéed mixture into the simmering lentils. Mix thoroughly, adjust consistency with more water if desired, and cook uncovered for another 5–7 minutes to meld flavors.
Stir in garam masala during the final 2 minutes, adjust salt if needed, then turn off heat and garnish with fresh cilantro before serving.
