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.
Dry lentils
A bowl of khichdi

Instant Pot Khichdi | Sadi Khichdi

A tray of dhokla

Traditional Khatta Dhokla | Rice and Lentil Steam Bread

Dal makhani burrito

Dal Makhani Burrito

Dal Makhani nachos

Dal Makhani Nachos

Dal, lentils, beans and pulses commonly used in Indian cooking

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

Goan Coconut Dal

Goan Coconut Dal

Masoor musallam served with rice

Masoor Musallam, A Whole Red Lentil Dal

Moong Dal Soup with Turmeric and Shallots

Moong Dal Soup with Turmeric and Shallots

Slow Cooker Masoor Dal

Slow Cooker Whole Masoor Dal

Khichdi chaas

Khichdi Chaas (Rice and Lentils with Yogurt Drink)