Dhabas are north India's greasy spoons-- tiny roadside shacks that dot highways and mostly cater to weary truckers who pull in for a hearty, hot meal before heading over to the petrol pump (as gas stations are known in India) next door. Outside each dhaba are rows of charpoys, small Indian cots, where the truckers can nap awhile, right there under the open sky and by the dust-smothered highway, before getting back on the road. If you've eaten at an Indian restaurant anywhere in the world, chances are you've already eaten some of the distinctive cuisine served by these otherwise unglamourous eateries: lassi, naan, aloo mattar, and, of course, this creamy, deceptively indulgent Dhabay ki Daal, one of my favorites.

There are perhaps a million different ways to make a dal, but Dhabay ki Daal has got to be one of the most special. It bursts with rapturous flavor from the few spices and the three different legumes that go into it. And its smooth, creamy, indulgent texture belies just how healthy this dish, made right, can actually be.

Dhabay ki Daal is not typically a vegan treat-- there is usually butter in the recipe which not just lends the dish additional flavor but also gives the dish a satiny texture. Because the butter plays such a crucial role, I added some vegan butter to round off the dish and mellow out the richness of the spices. You can leave it out but honestly, don't. It's just one tablespoon for more than eight servings, so it's not like you're eating a lot of fat. In fact, this dish is such a healthy one overall that your tastebuds and your waistline will be thanking you for the treat. Now how often does that happen?

To make this a true dhaba experience, serve this dal with a spicy veggie, like this Baingan Bharta, another popular dhaba food, some rice, or a naan. And a tall, cooling glass of Mango Lassi.

Try these vegan dal recipes next: Spicy Urad Dal

Dhabay ki Dal Recipe

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