A homemade version of Dhaba Dal, a creamy, flavorful dal served at north Indian roadside cafes. Chana dal, urad dal and rajma or red kidney beans along with a few simple spices make this dal both nourishing and delicious!
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A homemade version of Dhaba Dal, a creamy, flavorful dal served at north Indian roadside cafes. Chana dal, urad dal and rajma or red kidney beans along with a few simple spices make this dal both nourishing and delicious!

Dhabas are north India's greasy spoons-- roadside shacks that dot dust-smothered highways and cater mostly to weary truckers who pull in for a hearty, hot meal before heading over to the gas station next door. Outside each dhaba are rows of charpoys, small Indian cots, where the truckers can nap awhile under the open sky.
If you've eaten at an Indian restaurant anywhere in the world, chances are you've already eaten a dish or two usually served by these unglamourous eateries: chana masala, aloo matar, and a creamy, deceptively indulgent dal that's simply known as dhabe wali dal or dhabe ki daal.

The dal is truly special: it has lots of flavor and texture from a few spices and three varieties of legumes that make it up. Its smooth, creamy, indulgent texture belies just how healthy this dal, made right, can actually be.

Like another famous north Indian dal, Dal Makhani, Dhabe ki Dal is not vegan. Many dhaba style dishes have oodles of butter and this dal is no different. Th...