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- Dish type
- Main course
- Curry side dish
I actually learnt this in the kitchen of a seasoned Indian homecook! Traditional fragrant dish with toor dal, ginger, chilli, tomatoes, cumin and garlic.
180 people made this
- 500g (1 1/4 lb) toor dal
- 600ml (1 pint) water
- 1 1/2 teaspoons salt
- 1/2 teaspoon grated fresh root ginger
- 1/4 green chilli, diced
- 1 tomato, diced
- 3 teaspoons lemon juice
- 1/2 teaspoon ground turmeric
- 1 dessertspoon vegetable oil
- 1 teaspoon cumin seeds
- 1 pinch chilli powder
- 1 pinch asafoetida
- 2 cloves garlic, minced
- handful chopped fresh coriander
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Rinse toor dal; soak in water for 30 minutes.
- Heat dhal and water with salt until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out.
- To the cooked dal, add ginger, chilli, tomato, lemon juice and turmeric. Continue simmering.
- Heat oil in a small saucepan over medium heat and add cumin seeds, chilli powder, asafoetida and garlic; stir until fragrant, about 2 minutes. Stir mixture into dal and add coriander; mix well.
Toor dal, or yellow pigeon peas, will be available at any Asian shop. You can also use yellow split peas in a pinch.
Reviews & ratingsAverage global rating:(103)
Reviews in English (82)
A great basic dahl recipe. It can also be enhanced with all manner of vegetable matter to round out your diet: diced broccoli, sweetcorn kernels, red/green/yellow pepper, chopped fennel, plus more. We call it the enthusiastic dahl--because we can put everything we've got into it. Adding garam masala towards the end of cooking increases flavour without heat. Lightly toasting dry chilli powder at the start in oil likewise increases flavour without increasing the heat factor as much as adding it later would. Adding a small tin of coconut milk during cooking will enrich the flavour for festive occasions and/or provide much-needed fats for (thinner) vegetarians. The dahl can also be garnished with lime juice and tabasco sauce as well as some chopped coriander. Chapatti fried in butter makes a nice accompaniment and alternative to the basmati rice or brown rice standard.-15 Sep 2008
Used different ingredients.I concur -- this is "Yummy". It helps that I already love Indian food. What I learned from this recipe: - substitutions work well: I used the limes of 4 whole limes (3 TB) not lemon - I did not use asafoejida or anything to substitute for it - I used coconut oil to make this makers-diet-friendly, but it probably added to the flavour, and finally - the one part of this recipe that made this dish more "Indian" in the sense of "like the Indian restaurants I frequent" was adding cumin to the oil. When I did that, it was instantly flavoured and scented like I imagines it should be. Bon Appetit!-15 Sep 2008
I'd never tried toor dal before but I was pleasantly surprised - the recipe is delicious! I'm surprised how quickly these lentils cook, and they're far nicer than the red lentils I'm accustomed to using in my 'culinary adventures'. I made a few tweaks, however. I used half the amount of toor dal and replaced the other half with onion and mushrooms. I also used chilli oil instead of fresh green chilli and chilli powder. And I added more turmeric as my mum is convinced that it is the elixir of life and it should be eaten in copious amounts at every opportunity. Other than that, I followed the recipe pretty closely. I think it's very adaptable, and will be adding it to my repertoire from now on!-25 Mar 2012
The Most Basic Dal
Dal is both an ingredient and a staple dish in Indian cuisine using lentils or legumes. Though many stews may simmer for hours, this is my go-to dal recipe on a weeknight, since it's both easy and flavorful. It cooks really quickly, it has the depth of flavor of a dish that has been sitting on the stove all day, and served with rice or roti (and maybe some sliced cucumbers on the side), it's a complete meal.
Technique tip: Insert a long spoon into the pot to break the surface tension and prevent the lentils from boiling over.
Swap option: You can use olive oil or butter instead of ghee.
Try our 13 best Dal recipes - read, learn and get cooking!
1. Dal Tempered with Clay
Ever thought of savouring a delicacy infused with an earthy aroma? Here's a special gem of a dal, infused with kasoora clay and goodness of spices! Red masoor dal with garlic and clay pieces gives this dish of dal a beautiful earthy flavour which makes this dal recipe distinctive.
A different dal recipe for your next meal. Image credits: iStock
2. Dhaba Dal
3. Maa Ki Dal
Straight from the Punjabi kitchen, this one is a complete crowd pleaser! Made with hearty ingredients like black dal, butter, cream, yogurt and truck loads of love. Pair with a chapati or rice and have a hearty meal.Direct from Punjab, this maa ki dal recipe won't disappoint you! Image credits: iStock
4. Gujarati Dal
This one comes with a distinct blend of masalas along with sweet and tangy toor dal made in a delicious Gujarati style with potatoes and peanuts. Tempered with loads of spices and tomatoes for a mouth watering result.Pair with rice or have with chapati, this Gujarati dal is a great option for lunch. Image credits: iStock
5. Tadka Dal (Bengali Style)
An easy and simple way to cook your dal the Bengali way. Creamy channa dal served with a beautiful aroma of mustard and coconut along with whole red chilli tempered over. Pair with rice or chapati and savour the spicy, tangy dal.Chana dal made in perfect Bengali style with a spicy tadka. Image credits: iStock
6. Panchratna Dal
A delicious Sindhi recipe. Here's to the power of five! Moong, channa, masoor, urad and tuar or arhar, the best of dals, come together to sear and simmer in a host of spices for a rich, creamy dish.
The best of five dals in a delicious blend of spices, Panchratna dal is a gem of a dish filled with nutrients. Image credits: iStock
7. Dal Makhni
One of the classics! Dal Makhani is the absolute favorite recipe that can easily be cooked to perfection at home. An all-time favourite recipe with urad dal cooked in masalas, tomato puree and cream. It is often made in Indian homes for dinner and can also be made for dinner parties. You will often find this dal makhani on many restaurant menus as well. A luscious, creamy dal recipe loaded with butter, this can be served with naan or paratha or accompany with some cooked rice.Urad dal with the flavors of butter, kasoori methi, chillies and tomatoes, together makes a sumptuous main course dish.
8. Chironji Ki Dal
A hit during the days of fasting. Simple yet impressive, this recipe combines chironji with rich Indian flavours. Give it a try!
An authentic Maharastrian Dal with yellow gram, mustard seeds, spices and kokam. Tempered with chillies, garam masala, curry leaves and mustard seeds. A perfect lunch recipe when paired with cooked rice or chapati.
(Also read: Aamti Recipe In Hindi)
A comfort dish from Maharashtra, this Aamti recipe is a no onion no garlic recipe. Image credits: iStock
10. Pachmela Dal
From the land of warriors, here is a beautiful blend of dals coupled with aromatic spices, generously cooked in ghee.An authentic Rajasthani preparation with the goodness of five dals. Image credits: iStock
11. Bengali Style Chana Dal
Bengali Style Chana Dal is a delicious lentil dish cooked with Bengal gram or chana dal. This dish of dal is flavored with coconut, ghee and an assortment of whole spices. Cooked in the pressure cooker it only takes about 40 minutes to prepare the whole dish which makes it an easy and quick and light lunch or dinner option. Serve it with steamed rice or just chapatis for a humble meal.
12. Dal Parantha
Parantha is a staple Indian bread, popularly made in all North Indian homes. It comes with a great variety of stuffing, from vegetables like aloo and gobi to even non-vegetarian stuffings like keema. A lot of people have plain paranthas paired with a dry sabzi. You can cook parathas for a heavy brunch paired with curd or pickles or for dinner as well. This easy and quick recipe is of Dal Parantha, made with cooked and mashed moong dal stuffed inside hot and piping parathas. Pair with curd and savour this delicious meal.
13. Moong Dal Cheela
Cheela is an instant, easy, nutritious, low calorie breakfast recipe that is cooked across Indian homes as a staple food. It has a pancake look with a savoury taste and can be served for breakfast or mid-day snack. Packed with the nutritious moong dal, you can even pack this cheela recipe for kids tiffin. This easy to make cheela is not only healthy but it also manages to fill up your stomach. Image credits: iStock
Try these stellar dal recipes at home and let us know your experience in the comments section below.
Urad dal recipe
Urad dal recipe is a tasty North Indian style split black gram preparation served with rice, roti and parathas.
Our New Year lunch spread included North Indian style dhuli urad dal that I served with masala paratha, tawa pulao and boondi raita. Urad dhal in english is called split black gram and also goes by the names, dhuli dal, dhuli urad, maa ki dal, white lentils or white urad dal. Dhuli urad dal is a popular lentil among regional cuisines in the hindi speaking states and other North Indian regions like Punjab.
Rich in dietary fibre and protein, black gram when cooked is sticky and is a heavier dal compared to tur dal and moong. Urad dal does take time to cook and when slow cooked over wood fire it has a smoky addictive flavor. I slow cooked the dal over wood fire since I love the smoky flavor which is reminiscent of dabha style dal. The method of cooking dhuli dal over wood fire helps the dal cook well, hold shape with no slime. Alternately, you can pressure cook the dal. Dhuli urad does become slimy after cooking and to reduce the slime, I suggest you dry roast urad dal on low flame for five to six minutes before pressure cooking it. Take care that the udad dal does not get either under cooked or mushy.
Recipe of urad dal is straightforward, easy to make and is very close to Punjabi sookhi dhuli dal, a dry saute preparation. There are a few variations to the basic urad ki daal with each version having an addictive, unique flavor. If you do not want to use garlic, replace it with asafoetida. Ghee or clarified butter is preferred in the tempering as it elevates the flavor of the urad ki dhal by leaps and bounds.
With warming flavors, urad dal made for a perfect vegetarian meal along with masala paratha and aloo ke gutke. If you are looking out for tasty white urad dal recipes, this comforting urad dal recipe fits the bill.
A simple, healthy and wholesome everyday North Indian style urad ki dal that makes for a comforting side with warm rotis or paratha.
Maa ki dal recipe | kaali dal | maa ki daal | black gram dal
maa ki dal recipe | kaali dal | maa ki daal | black gram dal with detailed photo and video recipe. a popular homely and creamy lentil curry recipe made with the whole black urad dal or sabut urad dal. it is a known day to day curry recipe made in north india, particularly in north and served with either choice of flatbreads or choice of rice option. the recipe has a strong similarity between dal makhani, but has its own unique flavour and taste to it.
maa ki dal recipe | kaali dal | maa ki daal | black gram dal with step by step photo and video recipe. indian cuisine is incomplete by not mentioning or highlighting the dal variants it has to offer. each region, each state and even individual community has its own unique creation and type of dal recipe. one such simple and subtle dal variant from north india is maa ki dal or kaali dal recipe known for its rich flavour.
as i mentioned earlier, it has a strong similarity between dal makhani recipe, but i will try to explain the difference in simple words. even though the lentil used in both the recipe is the same, yet the result is very different. firstly and importantly the cooking time is very less compared to the makhani variation. in dal makhani, it has to be slow-cooked for a couple of hours so that the real creamy flavour is released. whereas in this recipe, it hardly takes a maximum of 40-45 minutes and the dal is ready. the other major and important difference is the ingredients used in it. in this recipe, i have used only black urad dal, whereas in the other variation it is a combination of black dal, rajma and even masoor dal to get that extra thickness and creaminesses. moreover, the makhani recipe has more cream added as the final step, whereas a cream is optional and can be added only if you prefer.
furthermore, before i wrap up the recipe post, some easy and important tips, suggestions and variations to maa ki dal recipe. firstly, soaking dal is a mandatory step and you can avoid it. some lentils may avoid soaking, and as an alternative, you can pressure cook it further but not for this lentil. secondly, the recipe is typically served with jeera rice or any flavoured rice. having said that you can also serve it with roti and chapati, but you may have to make it thicker. lastly, once it is rested it may get thick as it cools down. you may have to add water and bring it consistency before reheating it.
finally, i request you to check my other detailed dal variant recipes collection with this post of maa ki dal recipe. it mainly include recipes like langar dal, dal tadka, keerai kootu, tomato pappu, pesara pappu charu, lemon rasam, dal pakwan, amti, moong dal carrot salad, dal dhokli. further to these you may also like my other related recipes categories like,
Fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion with tomatoes and warm spices, finished off with a healthy dash of lemon. Comforting and your daily dose of vegetables, all in one dish.
Lebanese lemony butter bean stew
This mouth-watering recipe for a Lebanese lemony butter bean stew is from chef Radhikah of Radikal Kitchen – look out for her takeover of the British Dal Festival’s Instagram this weekend!
Bisi Bele Bhaat
An easy recipe for a spicy rice and lentil dish, taken from The Spicery’s newest cookbook – Curry Legend Veg!
Chana dal paratha
This recipe from Nidhi Verma – founder of the Meri Rasoi Indian cookery school based in London – is not only a great way of using leftover cooked dal but also a very nutritious and tasty bread. Enjoy it for breakfast served with yogurt and pickle.
Italian lentil stew
This is recipe from Lydia Downey is the perfect midweek dinner and is a very useful standby to have in the fridge.
Panchmel dal recipe | pancharatna dal | rajasthani dal panchratan
panchmel dal recipe | pancharatna dal | rajasthani dal panchratan with detailed photo and video recipe. perhaps one of the popular lentil-based curry recipe made with 5 different lentils. it uses toor dal, moong dal, channa dal, masoor dal and black urad dal with simple onion and tomato base and a combination of spices. it carries the same texture and colour as dal makhani but has its own unique taste and flavour.
panchmel dal recipe | pancharatna dal | rajasthani dal panchratan with step b step photo and video recipe. lentil-based curry or simple dal recipes is a staple food for most of us. generally, we make it with a choice of lentil and serve it either roti or rice variants for lunch and dinner. but the same dal can also be mixed with other dal and panchmel dal recipe is one such popular rajasthani curry made with 5 lentil options.
well, to be honest, i have always been a sambar or rasam fan compared to dal recipes. i cannot say i do not like the dal recipe, but i prefer a coconut-based sambar or a spice rich rasam or saaru recipe. this is mainly due to the fact that dal recipes can be monotonous and are generally made with one type of lentil like toor or moong beans. having said that, the combination of dal and jeera rice has a special place. moreover, the combination of lentil makes it even more special. panchmel dal recipe is one such classical dal with a combination of lentils in it. each added dal contributes its own flavour, taste and thus adding 5 dal makes it a super tasty recipe.
furthermore, i would also like to add some additional tips, suggestions and variants to panchmel dal recipe. firstly, this dal has to be made with 5 dal variants and hence it is known as pancharatna dal. i personally recommend using the below-listed dal types, but you may add any edible lentil. secondly, the consistency for this dal is key and has to be on the thicker side compared to the yellow dal. because of its thicker consistency, it can be served with roti and also with rice. lastly, because of the mixture of dal, it may become hard once it is rested. hence you may need to add more water before reheating it and to bring it to its original consistency.
finally, i request you to check my other related dal recipes collection with this post of pancharatna dal recipe. it includes my other related recipes like panchmel dal, maa ki dal, langar dal, dal tadka, keerai kootu, tomato pappu, pesara pappu charu, dal pakwan, amti, moong dal carrot salad. it also includes my other related recipe categories like,
Fodniche varan recipe (varan dal recipe)
Fodniche varan dal recipe is made by adding some spice tempering to boiled lentils . it is a quick and easy recipe, and is a low to medium spicy dish.
Fodniche varan literally translates into tempered lentil curry , it is made with pigeon pea yellow lentils. Tempered lentil curry or fodniche varan is a typical Indian dish eaten mostly in the state of Maharashtra, varan that is boiled lentils is a staple in most maharashtrian households.
Here i am sharing a quicker way of making this fodniche varan dal recipe . It tastes best with plain steamed rice and can also be accompanied by a pickle of your choice. Goes well with raw mango pickle . It tastes best when topped with ghee just before eating .
Ingredients for fodniche varan
- Tur / Arhar dal – 1 cup
- Garlic – chopped 5-6 cloves
- Green chillies – 3 cut into slits
- Mustard seed – 1 tap
- Cumin seeds – 1 tsp
- Curry leaves – 3-4
- Turmeric – 1 tsp
- Salt to taste
- Chopped coriander – 2 spoons for garnish
- Ghee- 2tsp
- Oil -1 tbsp
To pre cook the dal for fodniche varan
Wash tur/ Arhar dal and cook it in a pressure cooker with one glass of water for three whistles. let it cool down completely and then remove it from the pressure cooker and keep it ready , because as soon as the tempering is ready you will have to add the dal to the tempering , hence cook and keep the dal ready .
For the tempering
Now take a saucepan or any deep vessel and add two teaspoons of ghee to it and also add in one tablespoon of oil.
Let the ghee and oil heat up and then turn the flame to slow
Add mustard seeds let them crackle
Add in cumin seeds let them crackle
Crackling of the mustard seeds and the cumin seeds is very important so that they do not taste raw and the dal does not taste bitter. Also keep the flame on low to make sure that they don’t get burned
Then add in the curry leaves let them splutter. Continue to keep the flame on low.
Add in chopped garlic, let the garlic change its colour to light brown
Add in the slit green chillies and let the chillies fry once till they get a light white coating on them. This might take approximately ten to fifteen seconds.
Stir everything and cook for about 2-3 seconds
Then add in one teaspoon of turmeric powder and keep stirring. The turmeric may change color and may quickly burn hence keep the flame on low.
Adding the dal to the tempering
Make sure that it does not burn and then add the cooked arhar/tur dal to it quickly
Add half a glass of water to adjust the consistency. This dal is not too thin nor too thick, it is of medium liquid consistency.
And then add about one teaspoon of salt and chopped coriander leaves. Mix it properly.
Let it boil for 3 to 4 minutes and then turn off the flame and serve.
It tastes best with plain steamed rice topped with a spoon of ghee and topped with this dal curry. It goes well mango pickle or any other pickle of your choice. You can also have a bowl of plain curd with it. This dish can be had for lunch or dinner.
Top Dal Recipes | Best Dal Recipes | Easy Dal Recipes
For Indian recipes, especially when we explore through our rich vegetarian cuisines, dal recipes take up a huge space in it and the vivid varieties of Indian dal produces inspire culinary artists to create more and more delicious dishes out of several dal types, which are available in India. These dal recipes vary significantly from North to South, as we delve into it.
Why dal recipes take up so much of space in our culinary culture? The reason lies in the nutritious promise with which each and every dal recipes that are made. All kinds of lentils and beans are considered to be a great source of protein, hence they are a must have for our daily food chart.
Apart from being a great source of protein, dal recipes are also popular for their delicate and creamy texture and the delicious taste that you get to taste for their slow-cooking process.
Our top dal recipes are not just included in several savoury side dishes but we have also included recipes which are fulfilling and a complete meal on itself. For instance, moong dal khichdi, the rich and creamy blend of rice and yellow lentils, mixed with several vegetables will cater you a bowlful of sumptuous meal just so easily, which is perfectly balanced with a high content of carbs, protein and fiber, which is extremely healthy and utterly tasty.
From dal makhani to panchmel dal, our best dal recipes have one thing in common, they are really easy to make and they are the ultimate amalgamation of quintessential flavour of dal and our exquisite range of Indian spices.
To check our top dal recipes, go through the below list and do not forget to mention your favourite dal recipes.
1 no – Cucumber, grated
1 cup – Curd
Black salt to taste
1/2tsp – Cumin powder
1tsp – Oil
1tsp – Mustard seeds
1tbsp – Chopped walnuts or peanuts
*Grate cucumber. In a bowl, take curd. Add black salt and cumin powder.
*In a wok, add oil, add mustard seeds, chopped walnuts or peanuts. Let it splutter. Add the mix to the curd mix. Add chopped coriander. Add grated cucumber. Mix. Dip the pakodi in the dip or raita and enjoy.