Dal, a staple in many Indian households, is more than just a simple lentil soup. It’s a flavor-packed dish that can be enjoyed at any time of day, whether as a comforting breakfast, a nutritious lunch, or a satisfying dinner. With its versatility and numerous variations, dal has become an integral part of Indian cuisine. In this article, we’ll explore the world of dal by sharing 20 flavorful recipes to suit every taste and occasion.
From classic tadka-style dals to creamy coconut-based ones, and from spicy masoor dals to hearty khichdis, we’ve got you covered. Whether you’re a fan of traditional Punjabi dals or modern twists with international flavors, this collection has something for everyone.
In the following pages, we’ll take you on a culinary journey through the world of dal, sharing our favorite recipes and tips to make them shine.
Classic Yellow Dal Tadka
A comforting and flavorful lentil curry from India, made with yellow split lentils, onions, garlic, ginger, and aromatic spices.
Ingredients:
– 1 cup yellow split lentils (moong dal)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups water
– Ghee or vegetable oil, for tadka (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and pressure cook the lentils with 4 cups of water until they are tender.
3. In a pan, heat 2 tablespoons of ghee or oil over medium heat.
4. Add the chopped onions, minced garlic, and grated ginger. Cook until the onions are lightly browned.
5. Stir in the cumin, coriander, and turmeric powder. Cook for 1 minute.
6. Add the cooked lentils to the pan and stir well.
7. Season with salt to taste.
8. Garnish with a tadka (optional) – heat some oil or ghee in a small pan, add mustard seeds and let them splutter before adding curry leaves.
Cooking Time: 45-50 minutes
Spicy Masoor Dal with Garlic
Masoor dal, a type of red lentil, is a staple in Indian cuisine. This recipe adds a kick of heat and flavor with the addition of garlic.
Ingredients:
– 1 cup masoor dal (red lentils)
– 2 cups water
– 1 tablespoon ghee or oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1-2 green chilies, chopped (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes.
2. Drain and pressure cook the dal with 2 cups of water until tender.
3. Heat ghee or oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
4. Add cumin, coriander, turmeric powder, salt, and chopped green chilies (if using). Cook for 1 minute.
5. Add the cooked dal to the pan and stir well.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Creamy Coconut Dal with Spinach
This comforting Indian-inspired dal combines the creamy richness of coconut milk with the nutritional powerhouse of spinach, making it a perfect meal for any time of day.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1 can full-fat coconut milk
– 2 cups fresh spinach leaves
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine lentils, water, onion, garlic, cumin, coriander, and turmeric. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Stir in coconut milk and continue to cook for another 10-15 minutes or until the dal has thickened slightly.
3. Add fresh spinach leaves and stir until wilted.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired.
Cooking Time: 35-40 minutes
Punjabi Dal Makhani
A classic Punjabi dish, Dal Makhani is a creamy black lentil curry made with aromatic spices and richly flavored with butter and cream. This recipe serves 4-6 people.
Ingredients:
– 1 cup split black lentils (urad dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 tablespoon butter
– 2 tablespoons heavy cream
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight.
2. Drain and pressure cook the lentils with 2 cups of fresh water until they are tender.
3. Heat oil in a pan over medium heat. Add the chopped onion, minced garlic, ground cumin, coriander, cinnamon, and garam masala powder. Cook until the onions are lightly browned.
4. Add the cooked lentils, salt, butter, and heavy cream to the pan. Stir well to combine.
5. Simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Garnish with fresh cilantro and serve hot over basmati rice.
Cooking Time: 30-40 minutes
Quick and Easy Chana Dal
A flavorful and comforting North Indian-inspired dish, Chana Dal is a staple in many households. This recipe yields a deliciously cooked split chickpea curry that’s perfect for a weeknight dinner or a weekend lunch.
Ingredients:
• 1 cup split chickpeas (chana dal)
• 2 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the chana dal and soak it in water for at least 30 minutes.
2. Drain the chickpeas and transfer them to a blender or food processor with 2 cups of fresh water. Blend until smooth, then set aside.
3. Heat oil in a large pan over medium heat. Add chopped onion and cook until translucent.
4. Add minced garlic, ground cumin, coriander, turmeric powder, and salt. Cook for 1 minute, stirring constantly.
5. Add the blended chickpea mixture to the pan and stir well.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until the dal thickens slightly.
Cooking Time: 30-40 minutes
Garnish with fresh cilantro leaves, if desired. Serve hot over rice or with naan bread for a satisfying meal.
South Indian Sambar Dal
A flavorful and comforting rice bowl dish from South India, Sambar Dal is a popular accompaniment to dosas, idlis, and vadas. This recipe makes about 2 cups of dal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 teaspoon sambar powder (or to taste)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain the lentils and cook them in 4 cups of fresh water until they are tender, about 45-50 minutes.
3. Heat oil in a pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until the onions are translucent.
4. Add the cooked lentils, sambar powder, and salt to the pan. Stir well to combine.
5. Simmer the mixture for 10-15 minutes or until the flavors have melded together.
6. Garnish with fresh cilantro leaves. Serve with steaming hot rice and your favorite South Indian dishes.
Cooking Time: 1 hour
Lentil and Vegetable Dal
A flavorful and nutritious Indian-inspired stew made with red lentils, a variety of vegetables, and aromatic spices.
Ingredients:
– 1 cup split red lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 large potato, peeled and diced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Water, as needed
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, carrots, and potato; cook for an additional 5 minutes.
4. Stir in the lentils, diced tomatoes, cumin, coriander, turmeric, and salt.
5. Pour in enough water to cover the mixture and bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
7. Serve hot with steamed basmati rice or naan bread.
Cooking Time: 45-50 minutes
Tarka Dal with Cumin and Mustard Seeds
This classic North Indian lentil curry is a staple dish that’s easy to make and packed with flavor. With the addition of cumin and mustard seeds, this recipe adds an extra layer of depth and complexity.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon mustard seeds
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and rinse the lentils again.
3. In a large pan, heat the ghee or oil over medium heat.
4. Add the chopped onion and cook until translucent.
5. Add the garlic, cumin, mustard seeds, and salt. Cook for 1 minute.
6. Add the soaked lentils and water to the pan. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 20-25 minutes
Dal Fry with Onions and Tomatoes
Dal Fry is a popular Indian lentil curry that’s comforting, flavorful, and easy to make. This recipe combines the simplicity of dal with the added depth of sautéed onions and tomatoes.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 medium onions, chopped
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Water, as needed
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions and cook until they’re translucent, about 5 minutes.
4. Add tomatoes, garlic, turmeric powder, and salt. Cook for an additional 5 minutes or until the tomatoes are soft.
5. Add the lentils to the pan, stirring well to combine with the onion-tomato mixture.
6. Gradually add water as needed to achieve a thick but pourable consistency.
7. Simmer the dal for 20-25 minutes or until the lentils are tender.
Cooking Time: 40-45 minutes
Moong Dal Khichdi
Khichdi, a popular Indian dish, is a comforting and nutritious meal made with lentils, rice, and aromatic spices. This Moong Dal Khichdi recipe is a variation of the classic dish, using moong dal (green gram) for added protein and nutrition.
Ingredients:
– 1 cup split green gram (moong dal)
– 2 cups water
– 1 cup long-grain rice
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Ghee or oil, for garnish (optional)
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes.
2. Drain the water and cook the moong dal with 2 cups of fresh water until it is mushy.
3. Heat ghee or oil in a pan, add chopped onion, minced garlic, and grated ginger. Saute until the onions are translucent.
4. Add the cooked rice to the pan and stir well.
5. Add the cooked moong dal, cumin powder, turmeric powder, and salt. Stir well.
6. Cook for 10-15 minutes or until the khichdi is creamy and well combined.
7. Serve hot, garnished with a dollop of ghee or oil if desired.
Cooking Time: 25-30 minutes
Kerala Parippu Curry
Kerala Parippu Curry is a comforting and aromatic lentil stew that’s deeply rooted in Kerala cuisine. This flavorful dish is typically served with steaming hot rice or roti, making it a staple in many Kerala households.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons coconut oil or vegetable oil
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and pressure cook the lentils with 2 cups of water until they’re tender.
3. Heat oil in a pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until the onions are translucent.
4. Add cumin powder, turmeric powder, and salt. Stir well.
5. Pour in the cooked lentils and mix everything together.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Serve hot with rice or roti.
Cooking Time: 45 minutes
Dal Palak with Spinach
A classic North Indian dish, Dal Palak is a flavorful and nutritious lentil soup made with spinach and a blend of spices.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 bunch fresh spinach leaves
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Ghee or oil, for cooking
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and cook the lentils with 2 cups of fresh water until they are tender.
3. In a separate pan, heat some ghee or oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and sauté for another minute.
5. Add the spinach leaves and cook until wilted.
6. Add the cooked lentils, cumin, coriander, turmeric, and salt to the pan. Stir well.
7. Simmer the mixture for 10-15 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Dal Bukhara with Cream
This classic North Indian recipe is a rich and flavorful lentil dish made with black gram (urad dal) and a hint of spice. The addition of heavy cream elevates the flavor to new heights, making it a perfect accompaniment to naan or rice.
Ingredients:
– 1 cup black gram (urad dal)
– 2 cups water
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1/4 cup heavy cream
Instructions:
1. Rinse the dal and soak it in water for at least 8 hours or overnight. Drain and set aside.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion, minced garlic, and grated ginger. Saute until the onions are translucent.
4. Add coriander powder, garam masala powder, and salt. Mix well.
5. Add the soaked dal and 2 cups of water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the dal is cooked through.
6. Stir in heavy cream and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Hyderabadi Khatti Dal
A classic Hyderabadi dish, this sweet and tangy lentil curry is a staple of the city’s cuisine. This recipe is a simplified version of the traditional recipe, perfect for busy home cooks.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 2 tablespoons sugar
– Chopped cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight. Drain the water and set the lentils aside.
2. Heat the ghee or oil in a large pan over medium heat. Add the chopped onion and cook until it turns lightly golden, about 5 minutes.
3. Add the minced garlic, cumin, coriander, and amchur powder to the pan. Cook for 1 minute, stirring constantly.
4. Add the lentils, salt, and sugar to the pan. Stir well to combine.
5. Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender.
6. Garnish with chopped cilantro and serve over rice or with roti.
Cooking Time: 20-25 minutes
Bengal Gram Dal with Tamarind
This hearty and flavorful dal is a staple in many Indian households. Made with split Bengal gram lentils, onions, garlic, and tangy tamarind paste, it’s a comforting and nutritious meal option.
Ingredients:
– 1 cup split Bengal gram (chana dal)
– 2 cups water
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons tamarind paste
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain and rinse the lentils again.
3. In a large pan, heat oil over medium heat. Add onions, garlic, and ginger; sauté until the onions are translucent.
4. Add the cumin, turmeric, and salt; stir well.
5. Add 2 cups of water to the pan and bring to a boil.
6. Add the lentils, tamarind paste, and a pinch of salt. Reduce heat to low and simmer for 20-25 minutes or until the dal is tender.
Cooking Time: 25-30 minutes
Dal Dhokli with Wheat Dumplings
Dhokli, a popular Gujarati dish, is made by cooking lentils with wheat dumplings. This hearty and comforting meal is perfect for a chilly evening or a family gathering.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons ghee or oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 cups wheat flour
– 1/4 cup lukewarm water
– Ghee or oil, for frying
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Heat ghee or oil in a large pot over medium heat. Add cumin, coriander, turmeric, and chili powder; cook until fragrant.
3. Drain and add the soaked lentils to the pot, along with salted water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Meanwhile, prepare the wheat dumplings by mixing flour and lukewarm water to form a dough. Knead well and divide into small portions.
5. Fry the dumplings in ghee or oil until golden brown. Add them to the dal pot during the last 5 minutes of cooking.
6. Serve hot with rice, roti, or as a standalone meal.
Cooking Time: Approximately 40-45 minutes
Dal Baati Churma
Experience the rich flavors of North Indian cuisine with this traditional recipe, featuring creamy lentil soup (dal), flavorful wheat bread (baati), and sweet, crunchy churma.
Ingredients:
For Dal:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
For Baati:
– 2 cups whole wheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– Water, as needed
For Churma:
– 1 cup broken wheat (dalia)
– 1/2 cup sugar
– 1/4 cup ghee or vegetable oil
– 1/2 cup chopped almonds (optional)
Instructions:
1. Cook the dal according to package instructions.
2. In a separate pan, heat oil and sauté onion, garlic, cumin until fragrant.
3. Add cooked lentils, salt, and water; simmer for 10 minutes.
4. For Baati, mix dry ingredients with ghee/oil and water to form a dough. Shape into small balls and bake at 350°F (180°C) for 20-25 minutes or cook on a tava.
5. In a pan, heat oil and sauté broken wheat until lightly toasted. Add sugar and stir until combined.
6. Garnish with chopped almonds, if using.
Cooking Time: approximately 45 minutes
Dal with Roasted Garlic and Chili
This recipe adds a depth of flavor to the classic Indian lentil dish by incorporating roasted garlic and chili peppers. The result is a hearty, aromatic dal that’s perfect for a comforting meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 cloves garlic, peeled and separated into individual cloves
– 1-2 dried red chilies, crushed or 1-2 fresh green chilies, sliced
– 1 medium onion, chopped
– 1 teaspoon ground cumin
– Salt, to taste
– Optional: cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast garlic cloves in the oven for 20-25 minutes, or until soft and caramelized.
3. In a large pot, sauté onion and crushed chilies in a little water until softened.
4. Add cumin, roasted garlic, lentils, and water to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
5. Season with salt to taste. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Dal Shorba with Herbs
A classic Bengali lentil soup that’s both comforting and flavorful, this recipe adds a boost of freshness from fragrant herbs.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves and mint leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly.
4. Add the lentils and water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Season with salt to taste.
6. Garnish with cilantro and mint leaves before serving.
Cooking Time: 30-40 minutes
Dal Vada with Crispy Lentil Fritters
Dal Vada is a popular Indian snack or appetizer that’s easy to make and packed with flavor. This recipe yields crispy, flavorful fritters made from split red lentils (masoor dal) and spices.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Baking soda, a pinch (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain and grind the lentils into a coarse paste using a blender or food processor.
3. Heat oil in a pan over medium heat. Add chopped onion and cook until softened, about 3 minutes.
4. Add garlic, cumin, coriander, salt, and baking soda (if using). Cook for 1 minute.
5. Add the lentil paste to the pan and mix well. Form into small patties.
6. Fry the patties in oil until golden brown and crispy, about 3-4 minutes per side.
7. Drain excess oil and serve hot with your favorite chutney or accompaniment.
Cooking Time: About 20-25 minutes
Summary
Get ready to spice up your mealtime with these 20 flavorful dal recipes! From classic Yellow Dal Tadka to creamy Coconut Dal with Spinach, and from spicy Masoor Dal with Garlic to hearty Lentil and Vegetable Dal, there’s something for every occasion. This diverse collection of recipes includes popular Indian dishes like Punjabi Dal Makhani, South Indian Sambar Dal, and Hyderabadi Khatti Dal. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these dal recipes are sure to please even the pickiest eaters.
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