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Recipe for Dhabewali Dal - Punjabi mixed lentils

Prep Time 8 hrs
Cook Time 20 mins
Total Time 16 hrs 20 mins
Servings 6 servings


  • 3/4 cup split black lentils (split udad dal) [you can even use whole udad with skin]
  • 2 tbsps rajma (kidney beans)
  • 1 tbsp oil
  • 1 tsps ghee
  • 1 tsp cumin seeds
  • 4 cloves garlic crushed and finely chopped
  • 1 tsp ginger grated
  • pinch asafoetida
  • 1 large onion finely chopped
  • 4 tomatoes pureed
  • 1/2 tsp turmeric
  • 1 tsp dried red chilli
  • 1.5 tsps salt
  • 1 tsp garam masala powder
  • Coriander for garnish
  • wedges Lemon serve


  • Wash and soak the split udad dal and rajma in plenty of water for minimum 6 hours or overnight.
  • Drain the soaked dals and place in a pressure cooker with 4-5 cups of water.
  • Close the pressure cooker lid and after 3 whistles, keep on sim (lowest flame) for 10-15 minutes. After this, turn off the flame and allow the cooker to cool.
  • Meanwhile, heat the oil+ghee in a heavy bottomed kadai.
  • Add the cumin seeds. Once they splutter, add ginger, garlic, asafoetida and onions. On a medium flame, cook this until onions are lightly golden and soft.
  • Add the pureed tomatoes, turmeric, red chilli powder, salt and bring to a simmer.
  • Simmer for 5-6 minutes, add the cooked dals from the pressure cooker, salt and bring to a simmer.
  • Allow this to simmer gently for another 5 minutes, after which you can sprinkle the garam masala powder, stir well and then remove from heat.
  • Garnish with lots of finely chopped coriander.
  • Serve hot with tandoori rotis or steamed rice.


Also check out,
Rao ki Kheer (Sugarcane juice kheer) from Punjab, from Sinamon Tales.