JavaScript is disabled — pantry matching, search and filters need it. The recipe catalog still renders below.
Skip to content Watch video Bhilai Dhaba Lentils 🇮🇳 Indian
Dhaba lentils curry cooked hearty dhaba-style with garam masala: lentils cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 43 minutes.
Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Lentils 1 cup, rinsed 🌶️ Red Chili Powder 1 tsp Optional extras 🧀 Butter 1 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Prepare the lentils and chop the onion, tomato and aromatics.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala.
4 Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Desi Authentic Dhaba Wali Dal Tadka | Indian Food Byora · on YouTube
Bhilai Dhaba Lentils
Time 43 min
Serves 4
Level Medium
Prep / cook 14 / 29 min Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Lentils 1 cup, rinsed 🌶️ Red Chili Powder 1 tsp Optional 🧀 Butter 1 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Prepare the lentils and chop the onion, tomato and aromatics. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala. Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
