How To Cook Any Indian Dal Recipe

Alright, let’s dive into creating this heartwarming dal dish—a comforting symphony of spices and lentils that’s as nurturing as a virtual hug from your favorite Bollywood star.

My passion lies in making a soothing and wholesome Indian dal. I combine different varieties of lentils—dal, toor, from Gujarat, moong, from Maharashtra, or masoor, from Kashmir—and gently simmer them with a delightful medley of aromatic spices.

Cumin and mustard seeds are obligatory. Onions must be sautéed to soft, sweet perfection.

Garlic and ginger add their own lovely flavors, but by themselves they’d not be enough. I tease the lentils with a whisper of turmeric and a generous dose of freshly ground garam masala, before finishing the dal with a shower of fresh cilantro.

How To Cook Any Indian Dal Recipe Ingredients

• Mixed Dals: Rich in protein, fiber, and essential vitamins.
• Cumin Seeds: Aid digestion and add an earthy flavor.
• Mustard Seeds: Add a nutty taste and are high in omega-3.
• Onion: Provides a savory base and is high in antioxidants.
• Garlic: Enhances flavor, boosts immunity, and heart health.
• Ginger: Adds warmth and aids in digestion.
• Green Chilies: Provide heat and are high in vitamin C.
• Tomato: Adds sweetness and is rich in antioxidants.
• Cilantro: Freshens dish and adds a citrusy flavor.

How To Cook Any Indian Dal Recipe Ingredient Quantities

• 1 cup mixed dals (lentils) such as toor dal, moong dal, or masoor dal
• 3 cups water
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1-2 green chilies, slit
• 1 medium tomato, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons chopped fresh cilantro (coriander leaves)
• Lemon wedges, for serving

How to Make this How To Cook Any Indian Dal Recipe

1. Wash the mixed dals in cold water until the water that runs from them is completely clear. Let them soak in water for half an hour, then pour the water off.

2. In a big pot or pressure cooker, mix the dals that you soaked beforehand with 3 cups of water. Allow the mixture to reach a rolling boil and then lower the heat to let it simmer. You should let it simmer, uncovered, for about 20 to 25 minutes or so, until the dals are lovely and soft. If you’re using a pressure cooker, cook the dals for about 3 to 4 whistles instead.

3. In another pan, heat 1 tablespoon ghee or vegetable oil over medium heat. Add the cumin and mustard seeds; let them sizzle for a few seconds.

4. Incorporate the very finely chopped onion and sauté until it achieves a golden brown hue.

5. Add the minced garlic, grated ginger, and whole green chilies cut in half to the oil. Sauté for 2-3 minutes until they are very fragrant. Remember: add the ginger before the garlic. If you do not, the garlic will brown before the ginger is cooked, and the garlic will not be as flavorful as it could be.

6. Stir in the diced tomatoes, the turmeric, and the coriander.
Cook until the tomatoes soften and the oil starts to separate from the mixture.

7. Put the onion-tomato mixture into the cooked dal and mix well.

8. Taste for salt and garam masala. Add more if needed. Let the dal simmer on low power, 5-10 minutes, till it melds together.

9. Sprinkle over the dal shredded fresh cilantro.

10. Serve steaming with lemon wedges on the side, to be squeezed over the dal just before consuming. Relish with warm basmati or Indian roti.

How To Cook Any Indian Dal Recipe Equipment Needed

1. Large bowl
2. Sieve or strainer
3. Large pot or pressure cooker
4. Measuring cups
5. Measuring spoons
6. Large pan
7. Wooden spoon or spatula
8. Knife
9. Cutting board
10. Grater
11. Serving spoon
12. Serving bowl or dish

FAQ

• What types of dal can I use for this recipe?A mix of toor dal, moong dal, or masoor dal, or any combination thereof, can be used.
• Can I cook this in a pressure cooker?You can indeed use a pressure cooker to prepare dal. In it, mix the lentils and water. Cook them together for approximately 3-4 whistles. After this, continue on to the tempering process.
• What can I substitute for ghee?In case ghee is not accessible or you lean towards a vegan choice, you can utilize vegetable oil.
• How spicy is this dal?To adjust the level of heat, vary the amount of green chili used. For milder results, use one chili, or remove the seeds for even less spice.
• Can I make this ahead of time?Absolutely, dal can be prepared in advance and kept in the fridge for 3 to 4 days. Simply reheat it before serving.
• What should I serve with this dal?Typically, you will find Dal served with rice, roti, or naan. It can also be paired with a side of vegetables or salad.
• How do I store leftover dal?Leftovers should be kept in an airtight container in the fridge. When it’s time to eat them again, reheat gently on the stovetop or in the microwave. If the dish seems too thick, add a little water when reheating.

How To Cook Any Indian Dal Recipe Substitutions and Variations

Substitute coconut oil or olive oil for ghee and enjoy the distinctly different flavor.
If cumin seeds are unavailable to you, use 1/2 teaspoon of ground cumin in their place.
Substitute 1/2 teaspoon mustard powder or 1 teaspoon grainy mustard for mustard seeds.
If fresh tomatoes are not available, substitute them with 1/2 cup of canned tomatoes or tomato puree.
Substitute bell peppers for green chilies or use none at all for a milder heat.

Pro Tips

1. Soaking the Lentils: Soaking the mixed dals longer than the suggested 30 minutes, or even overnight, can further reduce cooking time and enhance the texture of the dal, making it creamier and more evenly cooked.