
Dal

About Dal
Dal are split lentils, beans and pulses that do not require soaking before cooking. They are an essential part of Indian cuisine, partly because of the importance of the Indian agriculture economy, and partly because of the significant Indian population that relies on dal as a major plant source of protein.
For me, Dal are simply comfort food. Below you will find many dishes that feature dal. For an overview of all of the lentils used in Indian cuisines, check out our Guide to Indian Dal, Lentils, Beans, and Pulses.


Dal Makhani Nachos

Ringan Tuvar nu Shaak | Eggplant and Pigeon Pea Shaak

A Guide to Indian Dal, Lentils, Beans, and Pulses

Tuvar ni Kachori (Lilva Kachori)

Dal Fry

Dal Tadka

Goan Coconut Dal

Tomato Dal (Tomato Pappu)

Dal Saag | Dal Palak | Instant Pot Spinach Dal

Masoor Musallam, A Whole Red Lentil Dal
