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Dal & Lentils

Protein-rich comfort food for everyday meals

Dal is the heart of Indian vegetarian cooking - a source of essential protein that appears at virtually every meal. The Hindi word "dal" encompasses all split lentils and pulses, while "pappu" is the Telugu term.

India grows more varieties of lentils than any other country. Toor dal makes the everyday sambar and dal fry. Moong dal is light and digestible. Chana dal has a nutty flavor. Urad dal is essential for South Indian batters.

The technique of "tadka" or tempering - finishing the dal with spices bloomed in hot ghee - elevates simple boiled lentils to something special.

Everyday dal preparations for every taste
Regional variations: Punjabi, South Indian, Gujarati
Protein-rich rajma, chole, and legume curries
Comfort food classics like dal tadka and dal makhani

Dal & Lentils Recipes

Showing 24 of 87 recipes

Cooking Tips for Dal & Lentils

1

Soak larger legumes (rajma, chole) overnight

2

Add salt after dal is cooked for faster cooking

3

Pressure cooker makes dal preparation effortless

4

The tadka should sizzle when poured over dal

Frequently Asked Questions

Which dal is healthiest?

Moong dal is easiest to digest and recommended for weak digestion. Masoor dal is iron-rich. For protein content, urad dal and chana dal are highest. Mix different dals for balanced nutrition.

Why is my dal not creamy?

For creamy dal: use enough water (1:3 ratio), cook until completely soft, whisk vigorously or blend partially, and add the tadka while dal is hot.

How do I reduce gas from eating dal?

Soak lentils before cooking, discard soaking water, cook with asafoetida (hing), and add digestive spices like cumin, ginger, and ajwain.

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