Dal fry is an essential Indian Dal. To many of us, it is just great, hearty, warm comfort food. It is an example of dhaba food. Dhaba are roadside stalls, or truck stops, that serve mainly comfort food for the weary traveler. Dal fry is made with simple ingredients. In this recipe, I make it… Continue reading Dal Fry
Dal Tadka is a rich, creamy dal made with a mix of lentils. It is very similar to Dal Fry. Both are made with a preparation of lentils and oil from a vaghar. In fact, the recipes are so similar with all of the different variations out there, it is hard to nail down what… Continue reading Dal Tadka
Goan Coconut Dal, Goan Varan, or simply Goan Dal, is a simple but flavorful dal from the tropical state of Goa. “Varan” is the word for dal in Marathi and Konkani, the language of Goa. Goan Coconut Dal is often part of the food cooked for Ganesh Chaturthi, Ganesh’s birthday celebration. During Ganesh Chaturthi, people… Continue reading Goan Coconut Dal
Tomato Dal, or “Tomato Pappu,” is a tangy comfort food dish from Andhra Pradesh. It gets its tanginess and depth from the mix of tomatoes and tamarind. This mix of tomatoes and tamarind is a classic combination in food from Andhra Pradesh. You will often find Tomato Dal served at weddings in Andhra Pradesh. The… Continue reading Tomato Dal (Tomato Pappu)
In the 1940s, having already invented Butter Chicken, famous Indian chef Kundan Lal Gujral created Dal Makhani in New Delhi. He did it to bring the traditional Indian dal to world fame. Considering Dal Makhani is now sold in Costco, I’d say he succeeded. My earliest association with Dal Makhani is having it in fine… Continue reading Dal Makhani (Buttery Black Lentil Curry)
Dal palak, or Spinach dal, is a healthy Indian dish and a pantry meal that can be created with items you most likely already have on-hand. It is a simple Indian lentil dish with spinach. I love it as a midweek meal to assemble when I am too tired to cook something complicated and maybe… Continue reading Dal Palak Recipe (Spinach Dal)
Masoor Musallam is a classic dish from Lucknow. Masoor dal are red lentils. “Musallam” means “whole,” and these are whole, unhusked red lentils as opposed to split lentils. Some other names for this dish are “Lucknow Style Masoor Dal” and “Awadhi Masoor Dal.” It comes from the Nawabi, meaning it has its roots in cuisine… Continue reading Masoor Musallam, A Whole Red Lentil Dal
Moong dal (also known as mung dhal or mag ni dal) is the mung bean split into half. It is a staple across the Indian subcontinent and other parts of Asia. In fact there is evidence of the lentil being widely cultivated in India over 3,000 years ago. Now, that’s one ancient bean! Today, moong… Continue reading Moong Dal Recipe
Lachko dal, with is made with tuver dal (toor dal in Hindi) is a hearty Gujarati comfort food. It is no surprise why. Lachko dal is full of flavor and has an extraordinarily creamy texture. This lentil dish is also super easy to make, versatile enough to be eaten with rice or paratha, freezes well… Continue reading Lachko Tuver Dal: Hearty Pigeon-Pea Stew
Tangy, spicy and slightly sweet, Osaman is perfect as a warm vegetarian sipping broth on a cold evening. Osaman is a traditional Gujarati lentil broth. The water that the split pigeon peas (tuver dal/ toor dal) are cooked in is flavored with lemon juice and spices. For such a simple dish, it is surprisingly complex… Continue reading Osaman: Instant Pot Indian Lentil Broth
Dal was a big part of my childhood. Pretty much every time my grandma cooked for us, there was dal. And she cooked for us a lot. My grandma’s Gujarati dal was different than my mom’s. While mom’s was spicy and comforting, grandma’s dal had a whole different flavor profile. Grandma’s dal was traditional Gujarati… Continue reading My Grandma’s Gujarati Dal
A warm, spicy dal with fragrant spices and healing turmeric is just the thing for when we’re feeling this way. I don’t make dal as often as I’d like but it is incredibly satisfying when I do. The delicious soup like broth is both warming and packed with protein, making it perfect for a cold and windy night.… Continue reading Mung Dal with Turmeric and Shallots
