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    Home » daal

    Dhaba Style Butter Dal (vegan)

    Published: Jun 2, 2022 by Richa 36 Comments

    Jump to Recipe   Print Recipe

    The best recipe for Dhaba-Style Butter Dal made with red lentils and a restaurant-style tempering! Super rich but there is no cream in this. Try it! Gluten-free Soyfree Nutfree

    Indian butter daal served with rice on a plate

    Coming at you with the best butter dal ever! This dal is a famous dish straight from a Dhaba in my hometown. For those who don’t know, Dhabas are little roadside restaurants serving simple yet flavorful and rustic dishes. They are an essential and vibrant component of the Indian food scene.

    As compared to five-star restaurants, Dhabas have their own charm and lure and so does this dal. Minimalistic ingredients but bang-on flavor. This dhaba style butter dal always impresses us. After all, all of us sometimes want a big old bowl of comfort food and this dal is just that.

    It’s called Butter dal because the Dhaba fries the dal in hot spiced butter  before serving.

    a pan with vegan butter dal sprinkled with cilantro

    Butter dal is a perfect and delicious Indian dal.   This recipe just happens to be onion and garlic free. It’s one of those recipes that doesnt use them by default. Street vendors don’t always have refrigeration, and Onion and garlic in the tropical heat can get quite smelly so some chefs just make the dishes without them.

    why you will love this vegan butter dal!

    • it’s an easy but super delicious dollar.
    • It is highly allergy friendly gluten-free nut free soy free.
    • It also is allium free and doesn’t use any onion and garlic and is Jain friendly.
    • uses mostly common Indian spices. Use whichever you have.
    • The dal can be served with rice or corn greens, with roti or naan, or baked potato, or as a soup.

    In book news: The book got featured on Washington post!, veg news magazine top cookbooks, tree hugger, green matters and more!. I’m loving all the reviews, do keep them coming. I am loving the book remakes tagged on social! Please review the book on Amazon or other retailers as reviews are incredibly helpful to get the book consistent distribution and marketing.

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    vegan butter daal served with rice and chopped with cilantro

    More Indian dals:

    • Instant Pot Dal Bukhara Dump and Done!
    • Vegan Handi Lentils (Creamy Indian Dal)
    • Toor Daal with Bay Leaf and crisp Cilantro
    • Masoor Dal Tadka 
    • potato spinach dal – aloo palak dal 

    Print Recipe
    5 from 18 votes

    Dhaba style Butter Dal Vegan no Onion No Garlic

    The best recipe for Dhaba-Style Butter Dal made with red lentils and a restaurant-style tempering! Super rich but there is no cream in this. Try it! Gluten-free Nutfree Soyfree allium free
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: butter daal, dhaba dal
    Servings: 4
    Calories: 184kcal
    Author: Vegan Richa

    Ingredients

    For the dal:

    • 3/4 cup (135 g) split red lentils (masoor dal) , see notes for other lentils
    • 3 cups (709.76 ml) water
    • 1 inch ginger julienned or finely chopped
    • 1 hot green chili such as serano or indian chili finely chopped or Use mild chili if you wish
    • 1/2 teaspoon dried fenugreek leaves
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon salt
    • 1 medium tomato, chopped small

    For the tempering or tadka:

    • 1 tablespoon vegan butter or oil
    • 1/2 teaspoon cumin seeds
    • 2 bay leaves
    • 2 whole cloves
    • 1 cinnamon stick
    • 2 dried red chilis use hot Indian or Thai, or for mild use California red or Kashmiri
    • 6 black pepper corns
    • 1/2 teaspoon fenugreek leaves
    • 2 teaspoon kashmiri chili powder or use paprika
    • 1 teaspoon ground coriander
    • 1/4 teaspoon cayenne or indian chili powder optional
    • 1 large tomato cubed into 1 inch slices
    • cilantro and 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

    For variation:  use other lentils such as moong dal, toor dal or urad dal. Moong dal will take about 20 mins to cook and toor will take 30 mins on stove top.
    Instant pot pressure cooking times: Masoor dal -3 mins, Moong Dal or Urad dal - 6 mins, toor dal -10 mins . Quick release after 5 mins 

    Nutrition

    Nutrition Facts
    Dhaba style Butter Dal Vegan no Onion No Garlic
    Amount Per Serving
    Calories 184 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Sodium 325mg14%
    Potassium 623mg18%
    Carbohydrates 28g9%
    Fiber 13g54%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 1155IU23%
    Vitamin C 59mg72%
    Calcium 52mg5%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    a pan with vegan butter dal sprinkled with cilantro
    Ingredients:

    • for this recipe I use red lentils (masoor dal) – they cook rather quickly. If you are using another type, adjust cooking times. Toor dal (split pigeon pea), moong dal (split green mung) or other lentils work as well or even a combination of lentils. Cook until tender to preference
    • the lentils are cooked with ginger, tomato, chili, fenugreek leaves and turmeric
    • For the tempering, we fry the following whole spices in vegan butter: cumin, bay leaves, cloves, cinnamon, chili, peppercorn
    • we finish the tadka with ground spices (kashmiri chili powder, coriander and cayenne or indian chili powder
    •  tomato adds some acidity , texture and color to the lentils
    • I finish all the dal with cilantro and lemon juice for garnish

    Tips:

    • Endlessly versatile, daals can be as thin as soup, or as thick as porridge so add as much water/broth as you want.
    • Dal will take on just about any spice you throw at them so feel free to experiment with the amounts
    • This dal tastes amazing with plain rice,  jeera rice or any type of rice like pulao or even fried rice. You can also serve this dal with different types of roti, naan and parathas.

     

    ingredients for making butter daal on a marble surface

    How to make Dhaba Style Butter Dal

    a pot with tomatoes and red lentils

    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

    Alternatively, pressure cook in an instant pot for 3 mins for red lentils, 6 mins for moong dal , 10 mins for toor dal.

    red lentils being cooked in a pot


    cumin seeds being fried in a frying pan

    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 sticks, dried chilis, peppercorns, and fenugreek leaves. Mix well and cook until the chilis change color. Half a minute

    cumin seeds being fried in a pan in oil

    Indian tadka being prepared in a white sauteeing pan for dal recipe

    Add in the Kashmiri chili powder or paprika and ground coriander and cayenne if using then mix well and then immediately add in the chopped tomato and then add the cooked dal immediately as well.

    ground spices being added to tempering for dal recipe

    tomatoes being added to a pan with tempering

    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.

    daal being added to a pan with indian tempering

    Which lentils shall I use for daal?

    I am using masoor dal/ red lentils for this dal recipe here but you can use any other lentils such as moong dal, toor dal or urad dal. Moong dal will take about 20 mins to cook and toor dal will take 30 mins on stovetop and 6 mins and 10 mins in pressure cooker respectively

    a sauteeing pan with red lentil butter dal sprinkled with cilantro

    What to serve with this Butter dal

    This dal tastes amazing with plain rice,  jeera rice or any type of rice like pulao or even fried rice. You can also serve this dal with different types of roti, naan and parathas.

    Storage:

    Store cooked dal in the fridge for upto 3 days. If I plan to make ahead, i cook the lentils and store and make the tempering just before serving.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. XYZ

      March 17, 2023 at 12:31 pm

      5 stars
      This was so yummy. Plus a toddler approved recipe.
      Thank you Richa

      Reply
    2. Brittany

      December 14, 2022 at 11:52 am

      5 stars
      This was a solid recipe and I made very few adjustments. Basically some extra salt, with double the cumin seeds. But otherwise everything else the same! It turned out so good and it was really easy.

      Thank you!

      Reply
      • Vegan Richa Support

        December 14, 2022 at 10:35 pm

        You are so welcome. 🙂

        Reply
    3. Gwen McMullen

      August 23, 2022 at 8:52 am

      5 stars
      We really enjoyed this. This is going to be a regular dish for us. I’m planning to make more of it to freeze in portions. If I’m doubling the recipe, do I also double all the spices? Thank you ☺️

      Reply
      • Vegan Richa Support

        August 24, 2022 at 1:00 pm

        yes, double everything

        Reply
    4. Stephanie

      August 08, 2022 at 3:40 pm

      Unable to eat tomatoes. Any suggestions for a tasty substitution?

      Reply
      • Richa

        August 08, 2022 at 5:59 pm

        Use roasted red pepper and some lemon juice

        Reply
    5. Nienke

      July 03, 2022 at 3:34 am

      5 stars
      Absolutely delicious! One of the best meals I’ve had in my life.

      Reply
      • Vegan Richa Support

        July 03, 2022 at 6:07 pm

        I’m flattered

        Reply
    6. Anne

      June 20, 2022 at 4:01 pm

      5 stars
      This is so delicious!!! Family didn’t want to go out to eat. This looked easy (it was). SO YUMMY!

      Reply
      • Vegan Richa Support

        June 21, 2022 at 12:17 pm

        perfect home cooking

        Reply
    7. Anna

      June 09, 2022 at 7:55 am

      5 stars
      Can I cook this without fenugreek leaves? Cannot find them.

      Reply
      • Vegan Richa Support

        June 09, 2022 at 3:47 pm

        sure you can leave them out or sub. mustard seeds.

        Reply
        • Anna

          June 10, 2022 at 2:32 am

          5 stars
          Thank you!

          Reply
      • Richa

        June 11, 2022 at 8:51 pm

        Leave them out or use half the amount in ground mustard

        Reply
    8. Annie Hill

      June 08, 2022 at 3:22 pm

      5 stars
      Another absolute winner, Richa. Just delicious. I had it with your recipe for Gobi Aloo from your “Indian Kitchen”, which was also a winner. Cooking Indian food is such fun and it tastes sensational.

      Reply
      • Annie

        June 08, 2022 at 3:23 pm

        PS – I use coconut ‘oil’ – it’s usually solid – instead of butter because it has a similar mouth feel.

        Reply
      • Vegan Richa Support

        June 09, 2022 at 3:27 pm

        glad you’re having fun with it 👩‍🍳

        Reply
    9. Nick

      June 07, 2022 at 9:29 am

      5 stars
      Amazing recipe! I made this last night and it was absolutely delicious! Thank you!

      Reply
      • Vegan Richa Support

        June 09, 2022 at 3:17 pm

        Awesome !

        Reply
    10. Anna

      June 06, 2022 at 9:58 pm

      5 stars
      The recipe looks fantastic, the step-by-step presentation super clear, and I am looking forward to making it! two questions: fenugreek leaves are unavailable in my area. Can they be left out? and, would adding onion and garlic change the taste for the worse? Thank you!

      Reply
      • Vegan Richa Support

        June 09, 2022 at 3:11 pm

        Yay! thank you, you can omit it or sub. mustard seeds. Onion and garlic always make things better, I think

        Reply
    11. Jamay Takushi

      June 06, 2022 at 8:10 pm

      5 stars
      My first Indian dish made and it is
      w(°o°)w! Couldn’t find a few of the ingredients in the store but subbed and skipped them. Still turned out fantastic!
      Stuffed my face with it, and was still trying to scrape little bits afterwards out of the pan. Will be making this in a few days again to share with someone special. And he better like it! (≧▽≦)

      Reply
      • Vegan Richa Support

        June 08, 2022 at 8:46 am

        Awesome

        Reply
        • XYZ

          March 17, 2023 at 2:18 pm

          5 stars
          Yummy recipe and toddler approved as well :).

          Reply
          • Vegan Richa Support

            March 17, 2023 at 9:41 pm

            the best!

            Reply
    12. Maneesha

      June 05, 2022 at 10:35 am

      5 stars
      Awesome recipe, Richa!! I used red masoor and pressure cooked for 3 minutes and then did the tempering – so delicious!

      Reply
      • Richa

        June 05, 2022 at 3:05 pm

        Yay

        Reply
    13. Fawn

      June 02, 2022 at 12:08 pm

      5 stars
      Very good! My favorite lentil is red lentil because they are easier for my tummy to digest and I love the taste. This recipe was delicious and easy because I didn’t have to cut up onions and garlic. You only have to cut green chilis and ginger.

      Reply
      • Richa

        June 02, 2022 at 12:34 pm

        Awesome!!

        Reply
    14. Georgina Rodrigues

      June 02, 2022 at 7:00 am

      5 stars
      Love this so simple and quick

      Reply
      • Richa

        June 02, 2022 at 11:55 am

        Thanks!

        Reply
    15. Nancy Nurse

      June 02, 2022 at 6:00 am

      5 stars
      oops, forgot to ask:

      To cook in the Instant Pot, do we just put it all into the instant pot for 3 minutes?

      Reply
      • Richa

        June 02, 2022 at 11:57 am

        No just cook the lentils for that long instead of the saucepan lentil
        Step. Make the tempering separately

        Reply
    16. Nancy Nurse

      June 02, 2022 at 5:54 am

      5 stars
      Do you need the oil or the butter at all? I can’t use ANY oils whatsoever… it’s such a small amount, I bet it could easily be left out without any change in flavor; what do you think?
      thanks for all your amazing recipes!

      Reply
      • Richa

        June 02, 2022 at 11:56 am

        Yes omit it. Dry toast the cumin seeds then add broth for the rest of the sauté

        Reply

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