Dal Varieties Recipe

Dig into the soulful, aromatic world of lentils with this delectable dal recipe that gives you all the cozy feels; it’s like a warm hug in a bowl, perfect for those chill days when you crave something hearty yet wholesome.

I enjoy trying out the different varieties of dal, which have their own distinct textures and flavors. This dish, based on toor dal, masoor dal, and moong dal, is as hearty as it is rich in proteins and fibers.

The warm, deep flavors of cumin seeds, mustard seeds, and garam masala almost make me feel like I should have a comforting bowl of this in my lap while I binge-watch my favorite show (not that I’d ever watch TV while I dine, of course!). This bowl of dal chai with some lemon wedges on the side practically begs to be enjoyed.

Dal Varieties Recipe Ingredients

• Split Pigeon Peas (Toor Dal): High in protein and fiber, toor dal aids in digestion and provides sustained energy.
• Split Red Lentils (Masoor Dal): Rich in iron and proteins, they cook quickly and have a soft, absorbent texture.
• Split Green Gram (Moong Dal): Light and easy to digest, moong dal is packed with essential nutrients.
• Turmeric Powder: Known for anti-inflammatory properties, it adds a warm, earthy flavor.
• Mustard Seeds: Provide a pungent spiciness and aid in digestion.
• Ginger-Garlic Paste: Enhances flavor while offering antimicrobial benefits.

Dal Varieties Recipe Ingredient Quantities

• 1 cup split pigeon peas (toor dal)
• 1 cup split red lentils (masoor dal)
• 1 cup split green gram (moong dal)
• 1 tablespoon vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies, slit lengthwise
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• A pinch of asafoetida (hing)
• 2 tablespoons chopped cilantro (coriander leaves)
• 3 cups water
• Lemon wedges for serving

How to Make this Dal Varieties Recipe

1. Wash the split pigeon peas, split red lentils, and split green gram well under running water until the water runs clear, then let them soak in enough water for 30 minutes.

2. In a big pot or pressure cooker, combine the soaked lentils with 3 cups of water and a dash of turmeric. Cook until the lentils are soft and mushy. If you are using a pressure cooker, cook for 2-3 whistles.

3. In another skillet, warm the vegetable oil or ghee over a medium flame. Toss in the seeds of cumin and mustard. Let them pop.

4. Add the hing, followed by the very finely chopped onion. Sauté until the onions are golden brown.

5. Combine the ginger-garlic paste and sauté for another minute or so until the paste is no longer raw or strong-smelling.

(sautéing with oil: ideally using a good frying pan over medium heat and using about three tablespoons of oil—canola, vegetable, or peanut are good choices).

6. Incorporate the diced tomatoes and green chilies. Continue to cook until the tomatoes become soft and break down.

7. Mix together the turmeric powder, red chili powder, coriander powder, and salt to taste with the tomato mixture. Allow the spice-and-tomato combination to simmer together for about 2 minutes.

8. Combine the cooked dal in the pan and mix it well with other ingredients. If the consistency is too thick, add a little water and make it to a sunken consistency. For those who like it spicy, this is a good time to add some chopped green chilies. Let the pan simmer on low heat (5-10 mins).

9. Add the garam masala and half of the chopped cilantro. Stir well and let it simmer for another 2 minutes.

10. Serve hot, the dal garnished with the remaining cilantro and with lemon wedges on the side. Enjoy it with rice or your choice of bread.

Dal Varieties Recipe Equipment Needed

1. Measuring cups
2. Sieve or colander
3. Large bowl
4. Big pot or pressure cooker
5. Skillet or frying pan
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Teaspoon and tablespoon measures
10. Serving bowl or dish

FAQ

• Q: Can I use only one type of dal?A: Yes, it is perfectly fine to use only one type of dal, if that’s your preference. Just maintain the same proportions, and you’ll have a dish that will stand up to anything in the dal world.
• Q: How can I make this dal recipe vegan?A: To create this recipe in a vegan manner, just swap out the ghee for vegetable oil.
• Q: Can I adjust the spice level?A: Certainly! The quantity of green chilies and red chili powder you use can be increased or decreased, depending on your preference, to make the dish suit your taste in spiciness.
• Q: How long should I soak the dals?A: To help the dals cook more quickly and evenly, you can soak them for about 30 minutes. But if you don’t do this step, it won’t ruin the recipe.
• Q: How can I thicken the dal?If a thicker dal is to your taste, you can either cook it longer to reduce the liquid or mash some of the cooked dal with a spoon.
• Q: Can I add other vegetables to this dal?A: Certainly. You can incorporate vegetables, like spinach, carrots, or potatoes, to enhance nutrient levels and improve taste.
• Q: How do I store leftovers?A: Store any leftovers in a container that seals tightly, in the refrigerator, and they should be fine to eat for up to 3 days. You can reheat them on the stove or in the microwave and serve them again.

Dal Varieties Recipe Substitutions and Variations

You can substitute chana dal or yellow split peas for 1 cup split pigeon peas (toor dal).
1 tablespoon vegetable oil or ghee can be substituted with olive oil or butter.
Fennel seeds or caraway seeds can be used in the place of cumin seeds, 1 teaspoon for 1 teaspoon.
One finely chopped onion can be replaced with shallots.
1 to 2 green chilies may be replaced with jalapeños or serrano peppers.

Pro Tips

1. Soak Dals Properly Ensure that the dals are properly soaked for at least 30 minutes. This will help them cook faster and become soft, which contributes to the creamy texture of the final dish.

2. Enhance Flavor with Ghee If possible, use ghee instead of vegetable oil for sautéing. Ghee adds a rich, buttery flavor that complements the spices well and enhances the overall taste of the dal.

3. Roasting Spices When adding cumin and mustard seeds, allow them to roast until they begin to pop and release their aroma. This step is crucial for deepening the flavor profile of the dish.

4. Adjust Spiciness Customize the level of spiciness by varying the amount of green chilies and red chili powder. Taste as you cook, and adjust according to your preference.

5. Finish with Lemon Juice Squeeze a bit of fresh lemon juice over the dal just before serving. The acidity brightens up the flavors and adds a refreshing tang that balances the rich spices.