Lentils, known as ‘dal’ in India, are a staple in many households. They are not only nutritious but also versatile, making them perfect for a variety of dishes. In this guide, we will explore three delicious dal variations that showcase different flavors and cooking techniques. Whether you’re a beginner or looking to expand your culinary skills, these examples will help you create hearty and wholesome meals.
Tadka dal is a popular dish in Indian cuisine, known for its aromatic flavors and comforting texture. Often served with rice or roti, it’s a delightful way to enjoy lentils.
To make tadka dal, start by rinsing 1 cup of split yellow lentils (moong dal) until the water runs clear. In a pot, add the lentils along with 3 cups of water, 1/2 teaspoon of turmeric, and a pinch of salt. Bring it to a boil and then simmer for about 20-25 minutes, or until the lentils are soft.
Meanwhile, heat 2 tablespoons of oil or ghee in a separate pan. Add 1 teaspoon of cumin seeds, 2 finely chopped green chilies, and 1 teaspoon of grated ginger. Sauté until fragrant, then add 1 diced tomato and cook until soft. Finally, pour this tempering over the cooked lentils, stir well, and garnish with fresh cilantro.
Enjoy your tadka dal with steamed basmati rice or naan!
Dal Makhani is a creamy and indulgent dish that originates from the Punjab region of India. It’s often served at special occasions and is loved for its rich taste.
To prepare dal makhani, soak 1 cup of black urad dal (black gram) and 1/4 cup of kidney beans (rajma) overnight. Drain and rinse them, then add to a pressure cooker with 4 cups of water and a pinch of salt. Cook for about 30 minutes until soft.
In a separate pan, melt 2 tablespoons of butter and add 1 chopped onion. Sauté until golden brown, then add 1 teaspoon of ginger-garlic paste, followed by 2 chopped tomatoes. Cook until the oil separates, then stir in 1/2 teaspoon of cumin, 1 teaspoon of garam masala, and 1/2 cup of cream. Add the cooked lentils to this mixture and simmer for another 10-15 minutes.
Serve your dal makhani with naan or jeera rice for a delicious meal!
Sambar is a spicy and tangy lentil stew, often served with rice or idli (steamed rice cakes). This dish is not only flavorful but also packed with vegetables.
Start by cooking 1 cup of toor dal (pigeon peas) with 3 cups of water, 1/2 teaspoon of turmeric, and a pinch of salt in a pressure cooker for about 15-20 minutes. In another pot, boil your choice of chopped vegetables (like carrots, green beans, and eggplant) until tender.
In a separate pan, heat 2 tablespoons of oil and add 1 teaspoon of mustard seeds. Once they splutter, add 1 teaspoon of cumin seeds, 2 dried red chilies, and a handful of curry leaves. Pour this tempering into the cooked dal and vegetables, followed by 2 tablespoons of sambar powder (a spice blend). Simmer for 10 minutes to meld the flavors, and adjust the salt to taste.
Sambar is best served hot with rice or idli, and is sure to be a hit at your dining table!
Enjoy these examples of how to cook lentils: dal variations, and feel free to experiment with your own flavors and ingredients!