Dhaba style Butter Dal Vegan no Onion No Garlic
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
184 kcal
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Course
Main Course
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Cuisine
Indian
Dhaba style Butter Dal Vegan no Onion No Garlic
Description
The Dhaba style Butter Dal is a vegan recipe centered on red lentils cooked simply with ginger, a green chili, turmeric, fenugreek leaves, and tomato to build a smooth, mildly spiced base. The distinctive feature is the use of a richly aromatic tempering made in vegan butter, where cumin seeds, bay leaf, cloves, cinnamon stick, dried red chilies, peppercorns, and fenugreek are gently roasted to release their fragrances. Kashmiri chili powder, ground coriander, and optional cayenne add depth and warmth without overpowering the dish. Adding cubed tomato into the tadka before mixing with the cooked dal adds a fresh dimension.
The dal has a comforting, mellow heat balanced by lemon juice and fresh cilantro garnish. Its soft texture and warm spices make it ideal as a staple meal component. It pairs naturally with plain rice or Indian breads, offering a satisfying vegan option without onion or garlic.
Different lentils like moong, toor, or urad can be used with adjustment in cooking times, including pressure cooker options. The recipe’s flexibility in lentil choice and spice level lets cooks tailor it to their preferences.
Ingredients
For the dal:
- 3/4 cup red lentils masoor dal), see notes for other lentils, split
- 3 cups water
- 1 inch ginger julienned or finely chopped
- 1 hot green chili Use mild chili if you wish, such as serrano or indian chili, finely chopped
- 1/2 teaspoon fenugreek leaves dried
- 1/2 teaspoon Turmeric
- 1/2 teaspoon salt
- 1 tomato medium, chopped small
For the tempering or tadka:
- 1 tablespoon vegan butter or oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 2 clove whole
- 1 cinnamon stick
- 2 red chili peppers use hot Indian or Thai, or for mild use California red or Kashmiri, dried
- 6 black peppercorns
- 1/2 teaspoon fenugreek leaves
- 2 teaspoon kashmiri chili powder or paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne chili powder optional, or indian chili powder
- 1 tomato large, cubed into 1 inch slices
- cilantro for garnish
- lemon juice for garnish
Instructions
- Cook the dal: add all of the ingredients under dal in a saucepan and mix well.
- Bring to a boil over medium heat. Then partially cover after bringing to a boil then cook until the dal is tender to preference, 13-15 minutes. See recipe notes if using other lentils
- Make the tempering: add butter to a skillet over medium heat. Once the butter is melted and hot, add the cumin seeds and cook for a minute until the seeds change color and get very fragrant.
- Then add in the bay leaves, cloves, cinnamon stick, dried chilis, pepper corns and fenugreek leaves. Mix well and cook until the chilies change color. About Half a minute
- Add in the kashmiri chili powder or paprika, ground coriander and cayenne if using then mix well and then immediately add in the chopped tomato and the cooked dal(lentils along with the water).
- Mix well. Taste and adjust salt and flavor and once the dal comes to a boil, switch off the heat.
- Garnish with cilantro and lemon or lime juice and serve over rice or with flatbread.
Notes
- You can substitute other lentils like moong or toor, adjusting cooking times accordingly (moong dal: 20 minutes, toor dal: 30 minutes stovetop).
- For pressure cooking, masoor dal takes about 3 minutes, moong or urad dal 6 minutes, and toor dal 10 minutes with a quick release after 5 minutes.
- Garnish with fresh lemon juice or lime and cilantro to finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 325mg | 14% |
| Potassium | 623mg | 13% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 59mg | 66% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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