Mmm, nothing beats the cozy comfort of a warm bowl of dal! Whether you’re craving a quick weeknight dinner, a hearty meal for a crowd, or a taste of authentic flavor, this roundup has a perfect lentil dish for every occasion. Get ready to explore 20 delicious recipes that will make your kitchen smell amazing and your taste buds sing. Let’s dive in!
Classic Yellow Dal Tadka
Unlock the comforting essence of Indian home cooking with this straightforward dal tadka recipe. Using pantry staples, it delivers a creamy lentil base topped with aromatic tempered spices in under an hour. Perfect for a quick weeknight dinner or meal prep.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup yellow split pigeon peas (toor dal), rinsed and drained
– 3 cups filtered water
– 1 teaspoon fine sea salt
– 2 tablespoons clarified butter (ghee)
– 1 teaspoon cumin seeds
– 1 medium yellow onion, finely diced
– 4 garlic cloves, minced
– 1-inch piece fresh ginger, grated
– 1-2 green Thai chilies, slit lengthwise
– 1 teaspoon ground turmeric
– 1 teaspoon Kashmiri red chili powder
– 1 large vine-ripened tomato, finely chopped
– 2 tablespoons chopped fresh cilantro leaves
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. Combine the rinsed yellow split pigeon peas and filtered water in a heavy-bottomed pot.
2. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 25 minutes, skimming off any foam that rises to the surface.
3. Stir in the fine sea salt and continue simmering for 5 more minutes until the lentils are completely tender and beginning to break down.
4. Use a whisk or the back of a spoon to lightly mash about one-third of the cooked lentils against the side of the pot to thicken the dal.
5. Heat the clarified butter in a small skillet over medium heat until it shimmers, about 1 minute.
6. Add the cumin seeds and toast for 30 seconds until they darken slightly and become fragrant.
7. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and soft.
8. Stir in the minced garlic, grated ginger, and slit green Thai chilies; cook for 1 minute until aromatic.
9. Add the ground turmeric and Kashmiri red chili powder; stir constantly for 30 seconds to bloom the spices without burning.
10. Tip in the finely chopped tomato and cook for 3-4 minutes, crushing it with your spoon until it forms a thick paste.
11. Pour the entire tempered spice mixture (tadka) into the pot of cooked lentils and stir thoroughly to combine.
12. Simmer the combined dal for 2-3 minutes over low heat to allow the flavors to meld.
13. Remove from heat and stir in the chopped fresh cilantro leaves and freshly squeezed lemon juice.
Zesty lemon and fresh cilantro brighten the rich, earthy dal. The texture should be creamy with some whole lentils remaining for body. Serve it over steamed basmati rice or with warm naan for a complete meal, garnished with extra cilantro and a dollop of yogurt if desired.
Creamy Coconut Dal
Perfect for a cozy winter evening, this Creamy Coconut Dal delivers rich, comforting flavors with minimal effort. Pulsing with aromatic spices and velvety coconut milk, it transforms humble lentils into a luxurious meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup red lentils, rinsed and drained
– 1 tablespoon clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 1 (13.5-ounce) can full-fat coconut milk
– 2 cups vegetable broth
– 1 teaspoon kosher salt
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon fresh lime juice
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté until translucent and lightly golden, 5–7 minutes.
3. Stir in minced garlic and grated ginger; cook until fragrant, 1 minute.
4. Add ground turmeric, ground cumin, and cayenne pepper; toast spices for 30 seconds to bloom their flavors.
5. Pour in rinsed red lentils and toss to coat in the spiced butter mixture.
6. Add full-fat coconut milk and vegetable broth, scraping the bottom to incorporate any browned bits.
7. Bring mixture to a gentle boil, then reduce heat to maintain a low simmer.
8. Partially cover the pot and simmer until lentils are tender and broken down, 20–25 minutes, stirring occasionally to prevent sticking.
9. Stir in kosher salt, then remove from heat.
10. Fold in chopped fresh cilantro and fresh lime juice just before serving.
Nourishing and deeply satisfying, this dal achieves a luxuriously creamy texture from the broken-down lentils and coconut milk. The bright acidity from the lime cuts through the richness, while the spices offer a warm, lingering heat. For a creative twist, serve it over steamed basmati rice or with warm naan for scooping.
Spicy Masoor Dal
Unlock a bold, comforting lentil stew that’s perfect for chilly evenings. This spicy masoor dal delivers deep, aromatic warmth with minimal effort, making it an ideal weeknight staple. Its vibrant color and rich texture promise a satisfying meal in under an hour.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup whole red lentils (masoor dal), rinsed and drained
– 3 cups filtered water
– 2 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– ½ teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh lime juice
Instructions
1. Combine the rinsed lentils and filtered water in a heavy-bottomed pot. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover partially, and simmer for 20 minutes until lentils are tender but not mushy, skimming off any foam that rises.
3. While lentils cook, heat clarified butter in a skillet over medium heat until shimmering.
4. Add the finely diced onion and sauté for 8–10 minutes, stirring frequently, until golden brown and caramelized.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add ground turmeric, ground cumin, and cayenne pepper to the skillet, toasting the spices for 30 seconds to release their oils.
7. Tip the entire spice-onion mixture into the pot with the cooked lentils.
8. Stir in kosher salt and simmer uncovered for 5 minutes to meld flavors, adjusting consistency with a splash of water if too thick.
9. Remove from heat and fold in chopped cilantro and fresh lime juice.
Hearty and velvety, this dal boasts a creamy texture punctuated by tender lentils. The heat from the cayenne builds gradually, balanced by the bright acidity of lime. Serve it over steamed basmati rice or with warm naan for a complete, comforting meal.
Garlicky Dal Fry
Comforting and aromatic, this Garlicky Dal Fry transforms humble lentils into a deeply flavorful dish. Its rich, garlic-forward profile makes it a satisfying vegetarian main or side. Serve it with rice or flatbread for a complete meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup yellow split pigeon peas (toor dal), rinsed
– 3 cups filtered water
– 1 tsp ground turmeric
– 2 tbsp clarified butter (ghee)
– 1 tsp cumin seeds
– 1 medium yellow onion, finely diced
– 6 garlic cloves, minced
– 1-inch piece fresh ginger, grated
– 1 green serrano chili, finely chopped
– 1 tsp ground coriander
– ½ tsp red chili powder
– ½ tsp garam masala
– 1 tsp kosher salt
– 2 tbsp fresh cilantro leaves, chopped
– 1 tbsp fresh lemon juice
Instructions
1. Combine the rinsed yellow split pigeon peas, filtered water, and ground turmeric in a pressure cooker. Secure the lid and cook over medium-high heat for 3 whistles, then reduce heat to low and cook for 10 minutes. Allow pressure to release naturally.
2. Heat clarified butter in a heavy-bottomed skillet over medium heat until shimmering. Add cumin seeds and toast for 30 seconds until fragrant.
3. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and lightly golden.
4. Stir in the minced garlic, grated ginger, and finely chopped green serrano chili. Cook for 2 minutes until the raw aroma disappears.
5. Add ground coriander, red chili powder, and garam masala. Toast the spices for 1 minute to bloom their flavors.
6. Pour the cooked lentils and their liquid into the skillet. Stir to combine thoroughly.
7. Add kosher salt and simmer the mixture uncovered for 8-10 minutes, stirring occasionally, until the dal thickens to a creamy consistency.
8. Remove from heat and fold in the chopped fresh cilantro leaves and fresh lemon juice.
Just creamy enough to coat a spoon, this dal boasts a velvety texture with pops of softened lentils. The garlic and spices create a warm, savory depth that’s balanced by the bright finish of lemon. For a creative twist, top it with a dollop of yogurt and serve alongside roasted vegetables.
Tomato Moong Dal
Just when you need a comforting yet vibrant meal, this Tomato Moong Dal delivers with its bright acidity and creamy texture. It’s a simple, protein-packed dish that comes together quickly for a satisfying weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup split yellow moong dal, rinsed
– 3 cups filtered water
– 2 tbsp clarified butter (ghee)
– 1 tsp cumin seeds
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 medium ripe tomatoes, finely chopped
– 1 tsp ground turmeric
– 1 tsp red chili powder
– 1 tsp garam masala
– 1 ½ tsp kosher salt
– 2 tbsp freshly squeezed lime juice
– ¼ cup fresh cilantro leaves, roughly chopped
Instructions
1. Combine the rinsed moong dal and filtered water in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes until the dal is tender and easily mashed. Tip: For a creamier texture, lightly mash a portion of the cooked dal with the back of a spoon.
3. While the dal simmers, heat clarified butter in a separate skillet over medium heat until shimmering.
4. Add cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
5. Add the finely diced onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
6. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until aromatic.
7. Add the finely chopped tomatoes and cook for 5 minutes until they break down and release their juices.
8. Stir in ground turmeric, red chili powder, garam masala, and kosher salt. Cook for 1 minute to bloom the spices. Tip: Blooming spices in fat enhances their depth of flavor.
9. Pour the cooked tomato-spice mixture into the saucepan with the simmered dal. Stir to combine thoroughly.
10. Simmer the combined dal uncovered for 5 minutes to allow the flavors to meld.
11. Remove from heat and stir in freshly squeezed lime juice. Tip: Adding acid at the end preserves its bright, fresh character.
12. Garnish with roughly chopped fresh cilantro leaves before serving.
Finished with a final stir of lime juice, this dal achieves a beautifully balanced, creamy consistency with a tangy, aromatic profile. For a creative twist, serve it over a bed of steamed basmati rice or with warm, buttered naan to soak up every last bit of the flavorful broth.
Punjabi Dal Makhani
Boldly flavored and luxuriously creamy, this Punjabi Dal Makhani is a slow-simmered masterpiece. Its deep, complex character comes from whole black lentils and red kidney beans cooked until they surrender their starch. The final flourish of cream and butter transforms it into pure comfort.
Serving: 6 | Pre Time: 8 hours (soaking) | Cooking Time: 90 minutes
Ingredients
– 1 cup whole black urad dal (black gram lentils)
– 1/4 cup dried red kidney beans
– 1/4 cup clarified butter (ghee)
– 2 tsp cumin seeds
– 1 large yellow onion, finely diced
– 1 tbsp fresh ginger, minced into a paste
– 1 tbsp fresh garlic, minced into a paste
– 2 green serrano chiles, finely chopped
– 1 1/2 tsp Kashmiri red chili powder
– 1 tsp ground turmeric
– 2 tsp garam masala
– 1 (14.5 oz) can crushed tomatoes
– 1 1/2 tsp fine sea salt
– 1/2 cup heavy whipping cream
– 2 tbsp unsalted butter
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse the whole black urad dal and red kidney beans under cold water until it runs clear. 2. Place the rinsed legumes in a large bowl, cover with 4 cups of cold water, and soak for 8 hours or overnight. 3. Drain the soaked legumes and transfer them to a large, heavy-bottomed pot. 4. Add 6 cups of fresh water to the pot with the legumes. 5. Bring the water to a boil over high heat. 6. Reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the legumes are completely tender and beginning to break down. 7. While the legumes simmer, heat the clarified butter in a separate large skillet over medium heat for 1 minute. 8. Add the cumin seeds to the hot butter and toast for 30 seconds, until fragrant. 9. Add the finely diced onion to the skillet and cook, stirring frequently, for 8-10 minutes until deeply golden brown. 10. Stir in the ginger paste, garlic paste, and chopped serrano chiles, cooking for 2 more minutes. 11. Add the Kashmiri red chili powder, ground turmeric, and garam masala, stirring constantly for 30 seconds to bloom the spices. 12. Pour in the can of crushed tomatoes and the fine sea salt, stirring to combine. 13. Simmer this tomato masala base, uncovered, for 10 minutes until it thickens slightly. 14. Once the legumes are tender, use a potato masher to lightly crush about one-third of them directly in the pot to thicken the cooking liquid. 15. Scrape the entire contents of the tomato masala skillet into the pot with the cooked legumes. 16. Stir everything together thoroughly. 17. Continue to simmer the dal over low heat, uncovered, for 20 minutes, stirring occasionally to prevent sticking. 18. Pour in the heavy whipping cream and add the unsalted butter, stirring until fully incorporated and the butter has melted. 19. Simmer for a final 5 minutes to allow the flavors to meld. 20. Remove the pot from the heat and stir in the chopped fresh cilantro.
Perfectly balanced, the finished dal is velvety and thick, with a subtle heat that builds. The creamy sauce clings to each tender lentil and bean. Serve it over steamed basmati rice or with warm, buttery naan for scooping.
Lemon Turmeric Dal
Lemon turmeric dal brings vibrant, comforting warmth to any table with its golden hue and zesty brightness. This aromatic lentil stew combines earthy spices with fresh citrus for a nourishing one-pot meal that’s both simple and deeply satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup yellow split peas, rinsed and drained
– 3 cups filtered water
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– ½ teaspoon cayenne pepper
– 1 teaspoon fine sea salt
– 1 medium lemon, juiced (about 3 tablespoons)
– ¼ cup fresh cilantro leaves, chopped
Instructions
1. Combine 1 cup rinsed yellow split peas and 3 cups filtered water in a heavy-bottomed pot over high heat.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until peas are tender but hold shape.
3. Heat 2 tablespoons clarified butter in a separate skillet over medium heat until shimmering.
4. Add 1 finely diced yellow onion and sauté for 5–7 minutes until translucent and lightly golden.
5. Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger; cook for 1 minute until fragrant.
6. Add 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and ½ teaspoon cayenne pepper; toast spices for 30 seconds to bloom flavors.
7. Tip: Toasting spices enhances their aromatic depth without burning.
8. Transfer the spiced onion mixture to the pot with cooked split peas.
9. Stir in 1 teaspoon fine sea salt and simmer uncovered for 5 minutes to meld flavors.
10. Remove from heat and stir in 3 tablespoons fresh lemon juice.
11. Tip: Adding lemon juice off-heat preserves its bright acidity and vibrant color.
12. Fold in ¼ cup chopped fresh cilantro leaves just before serving.
13. Tip: Garnish with extra cilantro for a fresh, herbal finish that contrasts the rich dal.
Earthy split peas break down slightly for a creamy, velvety texture that’s punctuated by the zing of fresh lemon and warmth of toasted spices. Serve it over steamed basmati rice or with warm naan to soak up every drop, or top with a dollop of yogurt for a cooling contrast.
Spinach and Toor Dal
Fusing earthy toor dal with vibrant spinach creates a nourishing dish that’s both comforting and quick to prepare. This protein-packed combination delivers deep flavor with minimal effort, making it perfect for busy weeknights. You’ll appreciate how the simple ingredients transform into something greater than the sum of their parts.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup toor dal, rinsed and soaked for 30 minutes
– 4 cups fresh spinach leaves, thoroughly washed
– 2 tablespoons clarified butter (ghee)
– 1 teaspoon cumin seeds
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1-inch piece fresh ginger, grated
– 1 green chili, finely chopped (seeds removed for less heat)
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– ½ teaspoon red chili powder
– 1 teaspoon kosher salt
– 2 cups water
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh lemon juice
Instructions
1. Drain the soaked toor dal and transfer it to a pressure cooker with 2 cups of water and ½ teaspoon turmeric. Secure the lid and cook over medium-high heat for 3 whistles, then reduce heat to low and cook for 10 minutes. Allow pressure to release naturally for 5 minutes before opening.
2. While the dal cooks, heat clarified butter in a large skillet over medium heat until shimmering. Add cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
3. Add diced onion and cook for 5-6 minutes, stirring occasionally, until translucent and lightly golden at the edges.
4. Stir in minced garlic, grated ginger, and chopped green chili. Cook for 1 minute until aromatic but not browned.
5. Add ground coriander, remaining turmeric, and red chili powder. Toast the spices for 30 seconds to bloom their flavors.
6. Add fresh spinach leaves in batches, wilting each addition before adding more, about 3 minutes total.
7. Transfer the cooked dal to the skillet with the spinach mixture. Stir to combine thoroughly.
8. Add kosher salt and simmer uncovered for 5 minutes, stirring occasionally, until the dal thickens slightly.
9. Remove from heat and stir in fresh cilantro and lemon juice.
What emerges is a velvety dal with tender spinach ribbons throughout, offering a satisfying contrast between the creamy legumes and slightly toothsome greens. The clarified butter provides a rich foundation that carries the warm spices beautifully. For a creative presentation, serve it over steamed basmati rice with a dollop of yogurt and extra lemon wedges on the side.
Tamarind Chana Dal
Venturing beyond the usual lentil dishes, this tamarind chana dal offers a tangy, hearty twist perfect for chilly evenings. It combines split chickpeas with a bright, sour punch from tamarind and warm spices for a comforting yet vibrant meal. Simple to prepare, it delivers complex flavors with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup split chickpeas (chana dal), rinsed and soaked for 30 minutes
– 2 tablespoons clarified butter (ghee)
– 1 teaspoon cumin seeds
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1-inch piece fresh ginger, grated
– 1 green chili, slit lengthwise
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1/2 teaspoon red chili powder
– 2 tablespoons tamarind paste
– 4 cups filtered water
– 1 teaspoon fine sea salt
– 1/4 cup fresh cilantro leaves, chopped
Instructions
1. Drain the soaked split chickpeas and set them aside in a colander.
2. Heat the clarified butter in a heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
3. Add the cumin seeds and toast until fragrant and slightly darkened, 30–45 seconds.
4. Stir in the diced onion and cook, stirring frequently, until translucent and lightly golden, 6–8 minutes.
5. Add the minced garlic, grated ginger, and slit green chili; sauté until raw aroma disappears, about 2 minutes.
6. Sprinkle in the ground turmeric, ground coriander, and red chili powder; toast the spices for 30 seconds to bloom their flavors.
7. Tip in the drained split chickpeas and stir to coat evenly with the spice mixture.
8. Pour in the filtered water and bring to a boil over high heat.
9. Reduce heat to low, cover the pot partially, and simmer until the split chickpeas are tender but hold their shape, 35–40 minutes.
10. Stir in the tamarind paste and fine sea salt until fully incorporated.
11. Simmer uncovered for an additional 5 minutes to meld the flavors and thicken slightly.
12. Remove from heat and fold in the chopped cilantro leaves.
13. Just before serving, adjust consistency with a splash of water if needed for a creamy, stew-like texture.
Juicy and tender, the split chickpeas soak up the tangy tamarind and aromatic spices, creating a velvety yet substantial dish. Serve it over steamed basmati rice or with warm naan to soak up the flavorful sauce, or top with a dollop of yogurt for a cooling contrast.
Curry Leaf Dal
Craving a comforting, aromatic lentil dish that’s both nourishing and deeply flavorful? Curry leaf dal delivers a fragrant, protein-packed meal with minimal effort. This version highlights the unique, citrusy notes of fresh curry leaves for a standout weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup yellow split pigeon peas (toor dal), rinsed
– 3 cups filtered water
– 1 teaspoon fine sea salt
– 2 tablespoons clarified butter (ghee)
– 1 teaspoon black mustard seeds
– 1 teaspoon cumin seeds
– 1 dried red chili, broken in half
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 1 fresh green chili, finely chopped (optional, for heat)
– 15-20 fresh curry leaves
– 1 teaspoon ground turmeric
– ½ teaspoon asafoetida (hing)
– 2 tablespoons fresh cilantro leaves, chopped
– 1 tablespoon fresh lime juice
Instructions
1. Combine the rinsed yellow split pigeon peas and filtered water in a medium saucepan. Bring to a boil over high heat.
2. Skim off any foam that rises to the surface, then reduce heat to low, cover partially, and simmer for 25 minutes or until the lentils are completely tender and mushy. Stir occasionally to prevent sticking.
3. While the lentils cook, heat the clarified butter in a small skillet over medium heat until shimmering.
4. Add the black mustard seeds and cumin seeds; toast for 30 seconds or until the mustard seeds begin to pop. Tip: Listen for a gentle popping sound—this releases their essential oils for maximum aroma.
5. Immediately add the dried red chili, diced yellow onion, minced garlic, grated ginger, and optional chopped green chili. Sauté for 5-7 minutes, stirring frequently, until the onion is soft and translucent.
6. Stir in the fresh curry leaves, ground turmeric, and asafoetida; cook for 1 minute until fragrant. Tip: Crush the curry leaves slightly between your fingers before adding to better release their citrusy essence.
7. Once the lentils are cooked, stir the tempered spice mixture into the saucepan with the lentils.
8. Add the fine sea salt and simmer the combined dal for an additional 5 minutes over low heat, allowing the flavors to meld. Tip: For a creamier texture, lightly mash some of the lentils against the side of the pot with the back of a spoon.
9. Remove from heat and stir in the chopped fresh cilantro leaves and fresh lime juice.
Buttery soft lentils absorb the toasted, aromatic spices, creating a velvety texture with pops of flavor from the curry leaves and mustard seeds. Serve it over steamed basmati rice or with warm, flaky roti for a complete meal. A dollop of cool yogurt on the side beautifully balances the dish’s gentle heat.
Ginger-Tempered Dal
Just when you need a warming, aromatic meal, this ginger-tempered dal delivers. Juggling holiday chaos? This one-pot wonder simplifies dinner with bold flavors. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup yellow split peas, rinsed and drained
– 4 cups filtered water
– 1 teaspoon fine sea salt
– 2 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 1 teaspoon cumin seeds
– ½ teaspoon asafoetida (hing)
– 2 dried red chilies, whole
– ¼ cup fresh cilantro, chopped
– 1 tablespoon fresh lime juice
Instructions
1. Combine 1 cup rinsed yellow split peas and 4 cups filtered water in a heavy-bottomed pot.
2. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 25 minutes, stirring occasionally to prevent sticking.
3. Stir in 1 teaspoon fine sea salt after 25 minutes and cook for 5 more minutes until the peas are tender but not mushy.
4. Heat 2 tablespoons clarified butter in a small skillet over medium heat until shimmering, about 2 minutes.
5. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
6. Add 1 finely diced medium yellow onion and sauté for 6–8 minutes until translucent and golden at the edges.
7. Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon ground turmeric, ½ teaspoon asafoetida, and 2 whole dried red chilies.
8. Cook the spice mixture for 2 minutes, stirring constantly to prevent burning and to bloom the spices fully.
9. Pour the tempered spice mixture into the cooked dal and stir to combine thoroughly.
10. Simmer the combined dal for 3 minutes over low heat to allow the flavors to meld.
11. Remove from heat and stir in ¼ cup chopped fresh cilantro and 1 tablespoon fresh lime juice.
Perfectly creamy with a subtle bite from the split peas, this dal boasts a complex aroma from the toasted spices. Pair it with steamed basmati rice or warm naan for a complete meal, or top with a dollop of yogurt to balance the heat.
Smoky Black Urad Dal
Perfectly smoky and deeply satisfying, this black urad dal transforms humble ingredients into a luxurious meal. Its velvety texture and complex spice profile make it an ideal centerpiece for any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup whole black urad dal
– 3 cups filtered water
– 2 tbsp clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground turmeric
– 1/4 tsp asafoetida (hing)
– 1/2 cup heavy cream
– 1 tbsp fresh lemon juice
– 1/4 cup chopped fresh cilantro
– Kosher salt
Instructions
1. Rinse 1 cup whole black urad dal under cold running water until the water runs clear.
2. Combine the rinsed dal with 3 cups filtered water in a heavy-bottomed pot and bring to a boil over high heat.
3. Reduce heat to low, cover partially, and simmer for 30 minutes until the dal is tender but still holds its shape.
4. While the dal simmers, heat 2 tbsp clarified butter in a large skillet over medium heat until shimmering.
5. Add 1 large finely diced yellow onion and cook for 8–10 minutes, stirring occasionally, until deeply caramelized and golden brown.
6. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
7. Add 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground turmeric, and 1/4 tsp asafoetida, toasting the spices for 30 seconds to release their oils.
8. Tip: Toasting whole spices before grinding intensifies their flavor—consider toasting whole cumin seeds for 1 minute in a dry pan, then grinding them fresh.
9. Pour the cooked dal and its liquid into the skillet with the spice mixture, stirring to combine thoroughly.
10. Simmer the mixture uncovered over medium-low heat for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
11. Stir in 1/2 cup heavy cream and simmer for an additional 5 minutes until the dal is creamy and cohesive.
12. Tip: For a richer texture, mash a small portion of the dal against the side of the pan with a spoon before adding the cream.
13. Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro.
14. Season with kosher salt to taste, starting with 1 tsp and adjusting as needed.
15. Tip: Let the dal rest for 5 minutes off the heat before serving to allow the flavors to fully integrate.
16. Keep this dal warm over very low heat if not serving immediately, as it thickens upon standing.
Kick back and savor the silky, luxurious texture of this dal, which clings perfectly to steamed basmati rice or naan. Its smoky depth from the paprika balances beautifully with the bright acidity of lemon, making it a standout dish that improves with time—consider preparing it a day ahead for even more developed flavors.
Quick Instant Pot Dal
Hearty, comforting, and ready in minutes, this Instant Pot dal is the ultimate weeknight lifesaver. It delivers deep, complex flavors with minimal effort, making it perfect for busy evenings when you crave something nourishing and satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup yellow split peas, rinsed and drained
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– ½ teaspoon cayenne pepper
– 2 tablespoons clarified butter
– 4 cups vegetable broth
– 1 teaspoon fine sea salt
– ¼ cup fresh cilantro, chopped
– 1 tablespoon fresh lemon juice
Instructions
1. Select the “Sauté” function on your Instant Pot and heat the clarified butter until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, 5–6 minutes.
3. Stir in the minced garlic and finely grated ginger, cooking until fragrant, about 1 minute.
4. Add the ground turmeric, ground cumin, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in the rinsed yellow split peas and vegetable broth, scraping the bottom to deglaze any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
7. Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Stir in the fine sea salt, fresh lemon juice, and chopped fresh cilantro until fully incorporated.
9. Ladle the dal into bowls and serve immediately.
Just-cooked dal should have a creamy, porridge-like consistency with tender split peas that hold their shape. Its vibrant yellow hue comes from the turmeric, while the cayenne provides a subtle, warming heat. For a creative twist, top it with a dollop of Greek yogurt and a sprinkle of toasted cumin seeds to add contrasting textures and flavors.
South Indian Sambar Dal
Savory, tangy, and packed with vegetables, this South Indian sambar dal is a comforting lentil stew. It’s perfect for a weeknight meal or a festive occasion. Serve it with steamed rice or fluffy idlis for a complete experience.Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup yellow pigeon peas (toor dal), rinsed
– 4 cups filtered water
– 1 tsp ground turmeric
– 1 tbsp cold-pressed coconut oil
– 1 tsp black mustard seeds
– 1 tsp cumin seeds
– 10-12 fresh curry leaves
– 2 dried red chilies, broken
– 1 large yellow onion, finely diced
– 2 medium tomatoes, finely chopped
– 1 cup diced carrots
– 1 cup diced eggplant
– 1 cup chopped green beans
– 2 tbsp sambar powder
– 1 tsp asafoetida (hing)
– 1 tbsp tamarind concentrate
– 1 tsp jaggery, grated
– 1 tbsp finely chopped cilantro
– Fine sea salt, to season
Instructions
1. Combine 1 cup rinsed yellow pigeon peas, 4 cups filtered water, and 1 tsp ground turmeric in a pressure cooker.
2. Secure the lid and cook on high heat until the first whistle sounds, then reduce to medium-low and cook for 15 minutes. (Tip: For a creamier texture, let the pressure release naturally for 10 minutes before manually releasing.)
3. While the lentils cook, heat 1 tbsp cold-pressed coconut oil in a large Dutch oven over medium heat until shimmering.
4. Add 1 tsp black mustard seeds and 1 tsp cumin seeds; cook for 30 seconds until the mustard seeds pop.
5. Immediately add 10-12 fresh curry leaves and 2 broken dried red chilies; stir for 15 seconds until fragrant.
6. Add 1 finely diced large yellow onion; sauté for 5-7 minutes until translucent and lightly golden.
7. Stir in 2 finely chopped medium tomatoes; cook for 4-5 minutes until they break down into a thick paste.
8. Add 1 cup diced carrots, 1 cup diced eggplant, and 1 cup chopped green beans; sauté for 3 minutes to coat with spices.
9. Sprinkle 2 tbsp sambar powder and 1 tsp asafoetida over the vegetables; toast for 1 minute to bloom the spices.
10. Carefully open the pressure cooker and mash the cooked lentils with a whisk until smooth.
11. Pour the mashed lentils into the Dutch oven with the vegetables.
12. Add 1 tbsp tamarind concentrate and 1 tsp grated jaggery; stir to combine.
13. Bring the sambar to a gentle simmer over medium-low heat, partially covered, for 15-20 minutes until the vegetables are tender but not mushy. (Tip: Stir occasionally to prevent sticking and ensure even cooking.)
14. Season with fine sea salt, starting with 1 tsp and adjusting to taste.
15. Stir in 1 tbsp finely chopped cilantro and remove from heat. (Tip: For optimal flavor, let the sambar rest for 10 minutes before serving to allow the spices to meld.)
Keep the sambar warm until serving; its texture should be thick yet pourable, with lentils fully broken down. The flavor balances earthy lentils, tangy tamarind, and aromatic spices like asafoetida and curry leaves. For a creative twist, serve it over roasted sweet potatoes or as a hearty soup with a dollop of coconut yogurt.
Kerala Parippu Curry
Kerala parippu curry delivers a comforting, protein-rich lentil stew with a fragrant coconut backbone. This South Indian staple balances earthy split pigeon peas with a tempered spice blend for a deeply satisfying bowl. Pair it with steamed rice or flatbread for a complete meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 cup split pigeon peas (toor dal), rinsed
- 3 cups filtered water
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 cup full-fat coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies, broken
- 10 fresh curry leaves
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
Instructions
- Combine rinsed split pigeon peas, filtered water, and ground turmeric in a heavy-bottomed pot.
- Bring to a boil over high heat, then reduce to a simmer, partially covering the pot.
- Simmer for 25 minutes or until the lentils are completely tender and beginning to break down.
- Stir in kosher salt and full-fat coconut milk until fully incorporated, then remove from heat. Tip: For a creamier texture, lightly mash a portion of the cooked lentils against the pot’s side with the back of a spoon.
- Heat coconut oil in a small skillet over medium heat until it shimmers.
- Add black mustard seeds and cover the skillet immediately, as they will pop vigorously.
- Once the popping subsides, add cumin seeds, broken dried red chilies, and fresh curry leaves, sizzling for 15 seconds.
- Add finely diced yellow onion and sauté for 5-7 minutes until translucent and soft.
- Add minced garlic and grated fresh ginger, cooking for 1 more minute until fragrant. Tip: Ensure your skillet is not overcrowded to allow the aromatics to sauté properly without steaming.
- Pour the entire tempered spice mixture into the pot of cooked lentils.
- Stir thoroughly to combine and let the curry rest, covered, for 5 minutes off the heat to allow flavors to meld. Tip: The resting period is crucial for the tempered spices to infuse their aroma fully into the curry.
Gently creamy with a granular texture from the softened lentils, this curry offers a warm, nutty flavor punctuated by the sharp, aromatic notes of the tempering. Serve it ladled over a mound of jasmine rice or with flaky paratha for a textural contrast, and consider a side of tangy mango pickle to cut through the richness.
Bengali Cholar Dal
Often overlooked in the West, Bengali Cholar Dal is a fragrant, sweet-savory lentil stew that’s both comforting and celebratory. Originating from Bengal, this dish combines split chickpeas with warm spices and a touch of sweetness for a uniquely satisfying meal. It’s traditionally served during festivals but makes a perfect weeknight dinner any time of year.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup dried split chickpeas (chana dal), rinsed and soaked for 30 minutes
– 3 cups filtered water
– 2 tablespoons clarified butter (ghee)
– 1 teaspoon cumin seeds
– 2 dried bay leaves
– 1-inch piece of cinnamon stick
– 4 green cardamom pods, lightly crushed
– 1 medium yellow onion, finely diced
– 1 tablespoon fresh ginger paste
– 1 teaspoon ground turmeric
– 1 teaspoon Kashmiri red chili powder
– 1 teaspoon granulated sugar
– 1 teaspoon kosher salt
– 2 tablespoons chopped fresh cilantro leaves
Instructions
1. Drain the soaked split chickpeas and transfer them to a heavy-bottomed pot.
2. Add 3 cups of filtered water to the pot and bring to a boil over high heat.
3. Reduce the heat to medium-low, cover the pot partially, and simmer for 20 minutes, or until the chickpeas are tender but not mushy.
4. While the chickpeas simmer, heat 2 tablespoons of clarified butter in a separate skillet over medium heat.
5. Add 1 teaspoon of cumin seeds to the skillet and toast for 30 seconds, until fragrant and slightly darkened.
6. Add 2 dried bay leaves, 1-inch piece of cinnamon stick, and 4 lightly crushed green cardamom pods to the skillet, stirring for 15 seconds to release their aromas.
7. Tip: Toasting whole spices in fat maximizes their flavor—don’t skip this step.
8. Add 1 finely diced medium yellow onion to the skillet and sauté for 5–7 minutes, stirring frequently, until golden brown and caramelized.
9. Stir in 1 tablespoon of fresh ginger paste and cook for 1 minute, until the raw aroma dissipates.
10. Add 1 teaspoon of ground turmeric and 1 teaspoon of Kashmiri red chili powder to the skillet, cooking for 30 seconds to bloom the spices.
11. Tip: Blooming spices in fat prevents a raw, gritty taste in the final dish.
12. Pour the spice-onion mixture into the pot with the cooked chickpeas, stirring to combine thoroughly.
13. Add 1 teaspoon of granulated sugar and 1 teaspoon of kosher salt to the pot, stirring until dissolved.
14. Simmer the dal uncovered over low heat for 5 minutes, allowing the flavors to meld and the liquid to thicken slightly.
15. Tip: For a richer texture, mash a few chickpeas against the side of the pot with a spoon before serving.
16. Remove the pot from the heat and discard the bay leaves, cinnamon stick, and cardamom pods.
17. Stir in 2 tablespoons of chopped fresh cilantro leaves just before serving.
Yielding a velvety, aromatic stew, this dal features tender chickpeas in a subtly sweet and spiced broth. Serve it over steamed basmati rice or with fluffy luchis for a traditional Bengali meal. The interplay of warmth from the spices and freshness from the cilantro makes it a standout dish that’s both hearty and refined.
Maharashtrian Varan Dal
Warm, comforting, and deeply nourishing, Maharashtrian Varan Dal is a staple lentil stew from Western India. Its simplicity highlights the earthy flavor of split pigeon peas, gently spiced and finished with ghee. This recipe delivers a smooth, homestyle texture perfect for spooning over rice.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup split pigeon peas (toor dal), rinsed and drained
– 4 cups filtered water
– 1 teaspoon turmeric powder
– 2 tablespoons clarified butter (ghee)
– 1 teaspoon cumin seeds
– 2 dried red chilies, stems removed
– 1/4 teaspoon asafoetida (hing)
– 2 tablespoons jaggery, grated
– 1 1/2 teaspoons kosher salt
– 1/4 cup fresh cilantro leaves, finely chopped
Instructions
1. Combine the rinsed split pigeon peas, filtered water, and turmeric powder in a heavy-bottomed pot.
2. Bring to a boil over high heat, then reduce to a simmer, partially covering the pot.
3. Simmer for 25 minutes, skimming off any foam that rises to the surface, until the lentils are completely soft and mushy.
4. Mash the cooked lentils directly in the pot with a potato masher until smooth and creamy.
5. Heat the clarified butter in a small skillet over medium heat until shimmering, about 1 minute.
6. Add the cumin seeds and dried red chilies to the hot ghee; toast for 30 seconds until the seeds crackle and the chilies darken slightly.
7. Stir in the asafoetida and immediately pour this entire tempering (tadka) into the pot of mashed lentils.
8. Add the grated jaggery and kosher salt to the dal, stirring vigorously to incorporate fully.
9. Simmer the combined dal for an additional 3 minutes over low heat to meld the flavors.
10. Remove from heat and fold in the finely chopped fresh cilantro leaves.
Zesty yet mellow, the finished dal has a velvety, soup-like consistency with a subtle sweetness from the jaggery. Serve it ladled over steamed basmati rice or with soft flatbreads for a complete meal. A squeeze of lime just before eating brightens the earthy spices beautifully.
Gujarati Dal Dhokli
Bursting with warm spices and hearty textures, this one-pot Gujarati Dal Dhokli is a complete meal. It combines a spiced lentil stew with tender wheat dumplings simmered directly in the broth. The result is a deeply satisfying and comforting dish perfect for any day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 cup split pigeon peas (toor dal), rinsed
– 4 cups filtered water
– 1 tsp ground turmeric
– 2 tbsp clarified butter (ghee)
– 1 tsp cumin seeds
– 2 dried red chilies
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 1 large vine-ripened tomato, finely chopped
– 1 tsp ground coriander
– 1/2 tsp ground cumin
– 1/4 tsp asafoetida (hing)
– 1 1/2 tsp kosher salt
– 1 tbsp fresh cilantro, chopped
– 1 tbsp fresh lemon juice
– 1 cup whole wheat flour
– 2 tbsp clarified butter (ghee), melted
– 1/4 cup filtered water, plus more as needed
– 1/4 tsp kosher salt
Instructions
1. In a heavy-bottomed pot, combine 1 cup rinsed split pigeon peas (toor dal) with 4 cups filtered water and 1 tsp ground turmeric. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover partially, and simmer for 25 minutes until the dal is completely soft and mushy. Use a whisk to blend it into a smooth consistency.
3. While the dal simmers, prepare the dough: In a mixing bowl, combine 1 cup whole wheat flour, 1/4 tsp kosher salt, and 2 tbsp melted clarified butter (ghee).
4. Gradually add 1/4 cup filtered water, kneading until a firm, smooth dough forms. Cover with a damp cloth and rest for 10 minutes to relax the gluten.
5. Roll the rested dough into a thin sheet, about 1/8-inch thick, on a lightly floured surface. Cut it into 1-inch diamond shapes or squares.
6. In a separate small skillet, heat 2 tbsp clarified butter (ghee) over medium heat until shimmering. Add 1 tsp cumin seeds and 2 dried red chilies; toast for 30 seconds until fragrant.
7. Add 1 finely diced medium yellow onion; sauté for 5 minutes until translucent and lightly golden.
8. Stir in 3 minced garlic cloves and 1-inch piece of grated fresh ginger; cook for 1 minute until aromatic.
9. Add 1 finely chopped large vine-ripened tomato, 1 tsp ground coriander, 1/2 tsp ground cumin, and 1/4 tsp asafoetida (hing). Cook for 4 minutes until the tomato breaks down and the oil separates.
10. Pour this tempering mixture into the cooked dal. Add 1 1/2 tsp kosher salt and stir well to combine.
11. Bring the dal back to a gentle simmer over medium heat. Carefully drop in the cut dough pieces one by one to prevent sticking.
12. Simmer uncovered for 10-12 minutes, stirring occasionally, until the dhokli dumplings are cooked through and tender.
13. Turn off the heat. Stir in 1 tbsp chopped fresh cilantro and 1 tbsp fresh lemon juice.
14. Keep the pot covered for 5 minutes to allow the flavors to meld before serving.
Kneaded dough ensures the dhokli holds its shape during simmering. The finished dish has a thick, porridge-like consistency with soft, toothsome dumplings. Serve it hot with a side of crispy papad or a dollop of plain yogurt for contrasting textures.
Hyderabadi Khatti Dal
Delve into the tangy, comforting world of Hyderabadi Khatti Dal, a staple lentil stew from Southern India. This recipe delivers a perfect balance of sour tamarind and warming spices, creating a deeply flavorful and satisfying dish. It’s surprisingly simple to make at home with just a few key ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup yellow split pigeon peas (toor dal)
– 4 cups filtered water
– 1/2 tsp ground turmeric
– 1 1/2 tbsp tamarind concentrate
– 1/4 cup clarified butter (ghee)
– 1 tsp black mustard seeds
– 1 tsp cumin seeds
– 2 dried red chilies, broken
– 10 fresh curry leaves
– 1/2 tsp asafoetida (hing)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 1 tsp Kashmiri red chili powder
– 1 1/2 tsp kosher salt
– 2 tbsp fresh cilantro, finely chopped
Instructions
1. Rinse 1 cup of yellow split pigeon peas under cold running water until the water runs clear.
2. In a heavy-bottomed pot, combine the rinsed dal, 4 cups of filtered water, and 1/2 tsp ground turmeric.
3. Bring the mixture to a boil over high heat, then reduce to a simmer, partially covering the pot.
4. Cook for 25 minutes, or until the dal is completely tender and easily mashed against the side of the pot.
5. While the dal cooks, soak 1 1/2 tbsp of tamarind concentrate in 1/4 cup of warm water for 10 minutes to soften.
6. Mash the soaked tamarind with a fork, then strain the pulp through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
7. In a separate small skillet, heat 1/4 cup of clarified butter over medium heat until shimmering.
8. Add 1 tsp black mustard seeds and 1 tsp cumin seeds; cook for 30 seconds until the mustard seeds begin to pop.
9. Immediately add 2 broken dried red chilies, 10 fresh curry leaves, and 1/2 tsp asafoetida, stirring for 15 seconds until fragrant.
10. Tip: Toasting the whole spices in hot ghee unlocks their full aromatic potential.
11. Add 1 finely diced large yellow onion to the skillet; sauté for 6-8 minutes until translucent and lightly golden.
12. Stir in 4 minced garlic cloves and 1-inch of grated fresh ginger; cook for 1 minute until raw aroma dissipates.
13. Add 1 tsp Kashmiri red chili powder and cook for 30 seconds to bloom the spice in the fat.
14. Pour the entire spiced butter mixture (tadka) into the pot of cooked dal.
15. Stir in the reserved tamarind extract and 1 1/2 tsp kosher salt.
16. Tip: The tamarind provides the essential sour note; avoid substituting with lemon juice for authentic flavor.
17. Bring the dal back to a gentle simmer and cook, uncovered, for 5 minutes to allow the flavors to meld.
18. Remove from heat and stir in 2 tbsp of finely chopped fresh cilantro.
19. Tip: For a creamier texture, use a whisk to lightly mash some of the dal against the pot’s side before serving.
20. Finally, let the dal rest, covered, for 5 minutes off the heat before serving.
Finished dal should have a thick, porridge-like consistency with whole lentils suspended in the broth. Flavors are distinctly tangy from the tamarind, earthy from the dal, and warmly spiced. For a creative presentation, serve it over steamed basmati rice garnished with crispy fried onions and a dollop of plain yogurt.
Kashmiri Dal Chawal
Fragrant and comforting, this Kashmiri Dal Chawal is a one-pot wonder that delivers complex spice notes with minimal effort. Its hearty lentils and rice make it a perfect cold-weather staple, ready in under an hour. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup basmati rice, rinsed until water runs clear
– 1 cup split red lentils (masoor dal), rinsed
– 2 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon cumin seeds
– 1 teaspoon fennel seeds
– 1 teaspoon ground turmeric
– 1 teaspoon Kashmiri red chili powder
– 1/2 teaspoon asafoetida (hing)
– 4 cups low-sodium vegetable broth
– 1 teaspoon fine sea salt
– 1/4 cup chopped fresh cilantro
Instructions
1. Rinse 1 cup basmati rice under cold water until the water runs clear, then drain thoroughly.
2. Rinse 1 cup split red lentils under cold water and drain.
3. Heat 2 tablespoons clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
4. Add 1 teaspoon cumin seeds and 1 teaspoon fennel seeds; toast for 30 seconds until fragrant.
5. Stir in 1 finely diced yellow onion; sauté for 5–7 minutes until translucent and lightly golden.
6. Add 3 minced garlic cloves and 1 tablespoon grated ginger; cook for 1 minute until aromatic.
7. Sprinkle in 1 teaspoon ground turmeric, 1 teaspoon Kashmiri red chili powder, and 1/2 teaspoon asafoetida; stir for 30 seconds to bloom the spices.
8. Tip in the drained rice and lentils; toss to coat evenly with the spiced butter mixture.
9. Pour in 4 cups low-sodium vegetable broth and add 1 teaspoon fine sea salt; bring to a boil over high heat.
10. Reduce heat to low, cover the pot tightly, and simmer for 20 minutes without stirring.
11. Turn off the heat and let the pot rest, covered, for 10 minutes to allow the rice to steam fully.
12. Fluff the dal chawal gently with a fork and fold in 1/4 cup chopped fresh cilantro.
Hearty and aromatic, the rice should be tender yet separate, while the lentils melt into a creamy backdrop. Serve it topped with a dollop of yogurt or alongside roasted vegetables for a complete meal.
Summary
Let these 20 dal recipes inspire your next meal, from cozy weeknights to festive gatherings. Each dish brings a world of flavor to your table. We’d love to hear which one becomes your new favorite—drop a comment below and share this roundup on Pinterest to spread the dal love!
