Indian cuisine is renowned for its rich diversity and complexity, with a wide range of dishes that tantalize the taste buds. One of the most beloved staples of Indian cooking is dal, a flavorful and nutritious lentil-based stew that’s both comforting and satisfying. With numerous regional variations and countless ways to prepare them, dals are a staple in many Indian households and are often served with steaming hot rice or roti. In this article, we’ll take you on a culinary journey through the world of Indian lentils, sharing 20 delicious and authentic recipes that showcase the incredible versatility and flavor of these humble legumes.
Spicy Masoor Dal with Garlic and Cumin
Spicy Masoor Dal with Garlic and Cumin: A flavorful and aromatic lentil curry that’s perfect for a quick weeknight dinner or a weekend meal. This recipe is a great way to add some heat and depth to your usual dal routine.
Ingredients:
– 1 cup masoor dal (red lentils)
– 2 cups water
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a large pan over medium heat. Add the garlic and sauté until fragrant (about 1 minute).
3. Add the cumin, coriander, and cayenne pepper to the pan and stir well.
4. Add the dal and water to the pan. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the dal is tender.
5. Season with salt to taste. Serve hot over rice or with some naan bread.
Cooking Time: 20-25 minutes
Creamy Yellow Moong Dal Tadka
A comforting and flavorful Indian-inspired lentil dish, this Creamy Yellow Moong Dal Tadka is perfect for a weeknight dinner or special occasion. The addition of creamy coconut milk and aromatic spices takes this classic dal to the next level.
Ingredients:
– 1 cup split yellow moong dal
– 4 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Rinse the dal and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add chopped onion and cook until softened (3-4 minutes).
3. Add garlic, cumin, coriander, and turmeric powder. Cook for 1 minute, stirring constantly.
4. Add the soaked dal, water, and salt. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the dal is tender.
5. Stir in coconut milk and cook for an additional 2-3 minutes.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 30-35 minutes
Classic Toor Dal with Coconut and Curry Leaves
A comforting and flavorful South Indian-inspired lentil dish that’s perfect for a weeknight dinner or special occasion. This recipe is a variation of the traditional toor dal, elevated by the addition of creamy coconut milk and aromatic curry leaves.
Ingredients:
– 1 cup split red gram (toor dal)
– 2 cups water
– 1/4 cup grated coconut
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– Fresh curry leaves, for garnish
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large pan, heat oil over medium heat. Add onion and cook until softened.
3. Add garlic, cumin, and curry powder. Cook for 1 minute.
4. Add the drained dal, 2 cups of water, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the dal is tender.
5. Stir in grated coconut and adjust seasoning as needed.
6. Garnish with fresh curry leaves and serve over rice or with roti.
Cooking Time: 45-60 minutes
Rich and Creamy Dal Makhani
Rich and Creamy Dal Makhani Recipe
This creamy black lentil curry is a staple of North Indian cuisine, made with a blend of spices, aromatic tomatoes, and a generous dollop of butter. Serve it over basmati rice or with naan bread for a satisfying meal.
Ingredients:
- 1 cup split black gram (urad dal)
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon garam masala powder
- 1/2 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 2 tablespoons butter
- Fresh cilantro leaves, for garnish
Instructions:
- In a large pot, combine dal and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
- In a separate pan, heat oil over medium heat. Add onion and cook until golden brown. Add garlic, cumin, garam masala, and salt; cook for 1 minute.
- Add diced tomatoes to the pan and stir well. Cook for an additional 5 minutes or until mixture thickens slightly.
- Stir in heavy cream and butter. Combine with cooked lentils. Simmer for 10-15 minutes or until flavors meld together.
Cooking Time: Approximately 45-50 minutes
Garnish with cilantro leaves and serve hot.
South Indian Sambar with Mixed Vegetables
A flavorful and comforting South Indian staple, this mixed vegetable sambar is a perfect accompaniment to dosas, idlis, or rice. With its rich blend of spices and tender vegetables, it’s sure to become a favorite in your household.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1 medium potato, peeled and diced
– 1 green chili pepper, chopped
– 1 teaspoon sambar powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pan, heat oil over medium heat. Add onions, garlic, carrot, potato, and green chili pepper. Cook until the vegetables are tender, about 10-12 minutes.
3. Add the soaked lentils, sambar powder, and salt to the pan. Stir well to combine.
4. Gradually add water to the pan and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until the lentils are cooked through.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 40-45 minutes
Quick and Easy Chana Dal Fry
Chana dal fry is a popular Indian dish made with split chickpeas, onions, tomatoes, and spices. This recipe is a simplified version that can be prepared in no time.
Ingredients:
– 1 cup chana dal (split chickpeas)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 green chilies, chopped (optional)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add onions and sauté until they turn golden brown.
3. Add garlic, ginger, and tomatoes. Cook until the mixture is well combined.
4. Add chana dal, coriander powder, turmeric, and salt. Stir well.
5. Cook for 10-12 minutes or until the lentils are cooked and mushy.
6. Garnish with chopped green chilies and fresh cilantro, if desired.
Cooking Time: 15-18 minutes
Flavorful Rajasthani Panchmel Dal
Panchmel dal, a classic Rajasthani dish, is a flavorful and nutritious lentil soup that combines the goodness of five different lentils with aromatic spices. This hearty recipe makes for a comforting meal or snack.
Ingredients:
– 1 cup split red gram (masoor dal)
– 1/2 cup split black gram (urad dal)
– 1/2 cup split yellow gram (moong dal)
– 1/4 cup split green gram (mung dal)
– 1/4 cup chana dal
– 2 cups water
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and pressure cook the lentils with 2 cups of fresh water until they are soft.
3. Heat ghee or oil in a pan over medium heat. Add onion, garlic, cumin, coriander, and salt. Cook until the onion is translucent.
4. Add the cooked lentils to the pan and stir well.
5. Simmer for 10-15 minutes or until the dal thickens slightly.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 45 minutes
Healthy and Nutritious Masoor Dal Soup
This healthy and nutritious soup is a staple of Indian cuisine, made with red lentils, vegetables, and aromatic spices. This recipe is a great way to warm up on a chilly day or as a comforting meal any time of the year.
Ingredients:
– 1 cup masoor dal (red lentils)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large pot over medium heat. Add the onion, garlic, carrot, and potato. Cook until the vegetables are tender, about 5-7 minutes.
3. Add the cumin, coriander, and salt to the pot. Stir for 1 minute.
4. Add the soaked lentils and 2 cups of water to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 25-30 minutes
Traditional Gujarati Dal Dhokli
Dal dhokli is a popular Gujarati comfort food that combines flavorful dal with crispy, flavorful flatbread-like dumplings called dhoklis. This hearty dish is often served as a main course or as a side with rice and roti.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups all-purpose flour
– 1/4 cup water
– Ghee or oil, for greasing
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and blend into a smooth paste.
2. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger; sauté until the onion is translucent.
3. Add the cumin, turmeric, and salt. Stir well.
4. Add the lentil paste and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the dal thickens.
5. To make dhoklis, combine flour and water in a bowl. Knead into a soft dough. Divide into small portions and shape into balls.
6. Roll out each ball into thin circles. Grease with ghee or oil and cook in a non-stick pan over medium heat until crispy.
Cooking Time: 45-50 minutes
Tangy Tamarind Dal with Jaggery
This recipe combines the tanginess of tamarind with the warmth of jaggery to create a flavorful and comforting dal perfect for a cozy evening meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon tamarind paste
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons jaggery powder
– 2 tablespoons ghee or oil
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, combine the tamarind paste, cumin, turmeric, and salt. Add 2 cups of water and bring to a boil.
3. Reduce heat and add the soaked lentils. Simmer for 20-25 minutes or until the lentils are tender.
4. Stir in the jaggery powder until dissolved.
5. Add ghee or oil and stir well.
6. Serve hot with steaming rice or roti.
Cooking Time: 30-40 minutes
Simple and Comforting Urad Dal Khichdi
A comforting and nourishing Indian dish made with split black gram lentils (urad dal) and rice, perfect for a cozy evening meal. This recipe is a staple in many Indian households, especially during the winter months.
Ingredients:
– 1 cup urad dal
– 2 cups water
– 1 cup long-grain rice
– 1 teaspoon ghee or oil
– Salt to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain the lentils and blend them with 2 cups of fresh water until smooth.
3. Heat the ghee or oil in a large saucepan over medium heat.
4. Add the blended dal mixture, rice, and salt. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the rice is cooked and the lentils have thickened slightly.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20 minutes
Spicy and Aromatic Dal Bukhara
This North Indian-inspired dal recipe combines the rich flavors of red kidney beans with a blend of aromatic spices, garlic, and ginger. Perfect for a comforting and flavorful meal.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (or to taste)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat oil over medium heat. Add onions and cook until they start browning.
2. Add garlic, ginger, cumin, coriander powder, turmeric powder, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add the soaked and drained red kidney beans, salt, and water. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 40 minutes
Lentil and Spinach Dal Palak
This creamy and flavorful Indian-inspired lentil curry combines the nutritional benefits of lentils with the richness of spinach, perfect for a comforting and healthy meal. With a blend of aromatic spices, this dal palak recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 cups fresh spinach leaves
– 2 tablespoons heavy cream (optional)
Instructions:
1. Rinse lentils and soak in water for at least 30 minutes.
2. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for an additional minute.
4. Drain and add lentils to the pan. Stir well and cook for 5 minutes.
5. Add water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
6. Stir in spinach and heavy cream (if using). Season with salt to taste.
7. Serve hot over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Sweet and Sour Bengali Dal with Mustard Seeds
This recipe combines the classic flavors of Bengal’s traditional dal with a tangy twist, adding a hint of sweetness and the pungency of mustard seeds. A perfect accompaniment to rice or roti.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon mustard seeds
– 1/4 cup tamarind paste
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic, ground cumin, turmeric powder, and mustard seeds. Cook for 1 minute, stirring constantly.
4. Add the soaked lentils, tamarind paste, and salt. Mix well.
5. Pour in enough water to cover the lentils. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Punjabi-Style Black Urad Dal
This classic Punjabi recipe is a staple of North Indian cuisine, made with black urad dal (split black gram) and aromatic spices. A comforting and nutritious dish, it’s often served with rice or roti.
Ingredients:
– 1 cup black urad dal
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– Ghee or oil, for finishing
Instructions:
1. Rinse the dal and soak it in water for at least 4 hours or overnight.
2. Drain and pressure cook the dal with 2 cups of fresh water until it’s mushy and creamy.
3. Heat ghee or oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Saute until the onion is translucent.
4. Add the cumin, coriander, turmeric, and red chili powder (if using). Cook for 1 minute, stirring constantly.
5. Stir in the cooked dal and season with salt to taste.
6. Simmer the dal over low heat for 10-15 minutes or until it reaches your desired consistency.
Cooking Time: 20-25 minutes
Kerala Parippu Curry with Coconut Milk
This recipe is a classic example of Kerala’s love for coconut milk-based curries. The addition of split red lentils (masoor dal) gives this dish its signature flavor and texture.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a pan over medium heat. Add onion, garlic, and ginger; sauté until the onion is translucent.
3. Add the cumin, turmeric, and salt; stir well.
4. Add the lentils and 2 cups of water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are cooked.
5. Stir in coconut milk and adjust seasoning as needed.
6. Serve hot, garnished with cilantro.
Cooking Time: 25-30 minutes
Maharashtrian Varan Dal with Rice
This comforting vegetarian dish from Maharashtra is a staple in many Indian households. The combination of creamy dal, flavorful varan, and fluffy rice makes for a satisfying meal.
Ingredients:
For the dal:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt, to taste
For the varan:
– 1/2 cup split yellow moong lentils (moong dal)
– 4 cups water
– 1 tablespoon ghee or oil
– Salt, to taste
For serving:
– 2 cups cooked white rice
– Chopped cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and cook the dal with 4 cups of water until mushy.
3. Heat ghee or oil in a pan and sauté onion, garlic, and ginger until softened.
4. Add the cooked dal to the pan and season with salt.
5. Cook the varan with 4 cups of water until mushy.
6. Serve the dal over cooked rice, garnished with cilantro if desired.
Cooking Time: Approximately 45 minutes
Kashmiri Dum Aloo with Lentils
This classic Kashmiri dish gets a delicious boost from the addition of lentils, creating a hearty and comforting meal. This recipe is perfect for a chilly evening or as a side dish to accompany your favorite flatbread.
Ingredients:
– 1 cup dried black lentils (masoor dal)
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder (optional)
– Salt to taste
– Ghee or oil for frying
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions, garlic, cumin, coriander, turmeric, and chili powder (if using). Cook until the onions are golden brown.
3. Add the potatoes and cook for 5-7 minutes or until they start to soften.
4. Add the soaked lentils and salt. Mix well.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the lentils and potatoes are tender.
6. Serve hot with naan, rice, or as a side dish.
Cooking Time: 40-50 minutes
Hyderabadi Khatti Dal with Tamarind
Khatti dal, a popular Hyderabadi lentil curry, is a staple dish in many Indian households. This recipe uses tamarind to add a tangy flavor to the lentils, making it a perfect accompaniment to any meal.
Ingredients:
– 1 cup split red gram (masoor dal)
– 2 cups water
– 1/4 cup tamarind paste
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain the water and blend the lentils with 1 cup of fresh water until smooth.
3. Heat oil in a pan over medium heat. Add onion, garlic, and ginger; sauté until the onion is translucent.
4. Add the blended lentil mixture, tamarind paste, and salt. Stir well to combine.
5. Reduce heat to low and simmer for 20-25 minutes or until the dal thickens slightly.
6. Garnish with cilantro, if desired. Serve hot with steamed rice or roti.
Cooking Time: 20-25 minutes
Spicy Andhra Pappu with Drumsticks
A flavorful and spicy pappu (lentil curry) from the heart of Andhra Pradesh, paired with crispy drumsticks, makes for a delightful combination.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 4-6 drumsticks
– Fresh cilantro, for garnish
Instructions:
1. Cook the lentils in water until mushy and set aside.
2. Heat oil in a pan and sauté onion, garlic, and ginger until the onion is translucent.
3. Add cumin, turmeric, and red chili powder; cook for 1 minute.
4. Add the cooked lentils to the pan, along with salt to taste.
5. Fry the drumsticks separately until crispy and golden brown.
6. Serve the pappu hot with the drumsticks on top, garnished with cilantro.
Cooking Time: 30-40 minutes
Summary
Discover the rich and flavorful world of Indian lentil recipes with this collection of 20 delicious and authentic dishes. From spicy masoor dal with garlic and cumin to creamy yellow moong dal tadka, and from classic toor dal with coconut and curry leaves to traditional Gujarati dal dhokli, there’s something for every taste bud. Learn how to make flavorful Rajasthani panchmel dal, healthy and nutritious masoor dal soup, and many more mouth-watering recipes that showcase the versatility of lentils in Indian cuisine.
