10 Delicious Dal Recipes You'll Love

Dal, a staple of Indian cuisine, is not just a comfort food but also a versatile dish that can be made in a myriad of flavors and textures. From creamy to spicy, and everything in between, these 10 Delicious Dal Recipes are sure to tickle your taste buds and add a delightful twist to your meal rotations.

1. Classic Toor Dal

Let’s start with a simple yet flavorful Toor Dal recipe. Here’s what you’ll need:

• 1 cup toor dal (split pigeon peas), washed
• 1 tsp turmeric powder
• Salt to taste
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3-4 garlic cloves, chopped
• 1-inch piece of ginger, grated
• 1-2 green chilies, slit
• 1 onion, finely chopped
• 2 tomatoes, pureed
• ¹⁄₂ tsp asafoetida (hing)
• Fresh coriander for garnish

How to Make:

1. Cook the toor dal with turmeric and salt until soft. Mash lightly and set aside.
2. Heat ghee or oil in a pan, add mustard seeds, let them splutter, then add cumin seeds, garlic, ginger, and chilies. Sauté until aromatic.
3. Add onions and cook until translucent. Pour in the tomato puree, cooking until the oil separates.
4. Add hing, mix well, then add the cooked dal. Simmer for a few minutes, adjust seasoning, and garnish with coriander.

💡 Note: For a more authentic flavor, consider roasting and grinding your own spices.

2. Chana Dal with Spinach

Chana dal (split Bengal gram) can make a hearty dish when paired with spinach. Here’s how you can prepare it:

• 1 cup chana dal, soaked for 30 minutes
• 1 bunch spinach, washed and chopped
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• ¹⁄₂ tsp red chili powder
• Salt to taste

How to Make:

1. Pressure cook the chana dal until tender but not mushy, along with salt and water.
2. Heat ghee, add cumin seeds, onions, and sauté until golden. Add ginger-garlic paste, tomatoes, and cook until soft.
3. Stir in the spices, then add spinach. Cook until spinach wilts. Mix in the cooked chana dal, cook for another 5-10 minutes, and serve.

3. Makhani Dal

This dal is rich, creamy, and has a burst of flavor from butter and cream:

• 1 cup black lentils (urad dal), soaked overnight
• ¹⁄₂ cup kidney beans (rajma), soaked overnight
• 2 tbsp butter
• 1 tbsp cream
• 1 onion, pureed
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp chili powder
• 1 tsp garam masala
• Salt to taste

How to Make:

1. Boil the lentils and beans until soft. Mash some to thicken the dal.
2. In another pan, melt butter, add the onion puree, and cook until golden. Add ginger-garlic paste, tomato puree, and spices. Cook until the oil separates.
3. Mix in the boiled lentils and beans, simmer for 10 minutes, then stir in cream. Serve hot with naan or rice.

Each recipe here not only provides a delicious taste but also a wealth of nutrients, making dal a perfect dish for any meal. Whether you're looking for something quick and easy or a dish to impress at a dinner party, these recipes are sure to satisfy your cravings for Indian cuisine.

What is the best way to store leftover dal?

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Cool the dal completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in portions, and it can last up to 2 months. Always reheat thoroughly before consuming.

Can I make dal in advance?

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Yes, dal can be made a day or two in advance. However, the flavor of spices might mellow, so you might want to add a tadka (tempering) right before serving to revive the taste.

How can I thicken my dal?

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To thicken dal, you can either mash some of the cooked lentils or reduce the water content by simmering without a lid. Alternatively, add a bit of flour slurry (mix water with flour) and cook until thickened.