Dal or dhal, just like posole (or pozole) is both an ingredient and a dish: it refers to a type of dried split pea or lentil and the deeply spiced stew made from simmering the split peas until nicely broken down.

Eating healthy should still be delicious.

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What dal you use varies depending on what region of India you visit: pigeon peas (Toor dal) and mung beans (Mung dal) are common in the south; yellow split peas (Chana dal) are used in the north. The different types are easy enough to distinguish by color—think of the warm, earthy side of the rainbow, with golden yellows, pale oranges, dusty browns, and grassy greens.

Despite the many colors and varieties, the method is relatively standard: soak them overnight, drain, and simmer until tender. At this point, the dal is a blank canvas for any spicy or aromatic stir-ins, like toasted cumin and coriander seeds, turmeric, ginger, chile oil, or ghee. This is truly a comfort food, in the same vein as split pea soup. Enjoy over hot cooked rice with a simple vegetable side for a filling vegetarian meal.

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Top 10 best ever dhal recipes

Make one of our top 10 best ever dhal recipes for the ultimate comforting bowl of curry. Try a classic khatti, a terrific tarka or creamy black dhal recipe.

Craving something comforting and versatile? Try one of our delicious dhal recipes – they’re perfect for feeding a crowd and can use up a variety of veg. They can be as complex or simple as you like and use budget-friendly ingredients like pulses and lentils.

A dhal is a hearty family dish and there really is one for everyone. Whether you prefer rich and spicy or creamy and coconutty, our Indian-inspired recipes are guaranteed to put a smile on your face. If you want even more inspiration see our healthy Indian recipe collection.

1. Spinach, sweet potato & lentil dhal

Want to take a look at another super healthy Indian dish? Our Indian winter soup is just as delicious and can be stored for ultimate convenience.

2. Aubergine dhal with tomato & onion raita

Looking for more gluten-free goodness? Our saag paneer is super quick and easy to make, and a very popular traditional Indian dish.

3. Creamy black dhal with crispy onions

For inspiration, check out our guide for the best Indian side dishes, jam-packed with recipes to cater for everyone.

4. Khatti dhal

Looking to serve with a tasty side dish? Try these easy onion bhajis or Indian oven chips for a family feast.

5. Chickpea & coconut dhal

If you’re running low on time and want something with fewer ingredients, try our 20-minute lime and coconut dhal.

6. Next level dhal makhani

Want to add a little something extra? Take a look at our one-pan lentil dhal with curried fish.

7. Red lentil & squash dhal

Perfect as a starter and a main, our hearty red lentil and squash dhal uses butternut squash for a healthier twist on an Indian classic. Served with a dollop of sweet mango chutney on a warm naan, this dhal will warm you up from the inside out.

Fancy something with a little more spice? Take a look at our spicy veggie chapati wraps to crank the heat up.

8. Sweet & sour lentil dhal with grilled aubergine

Discover our best ever aubergine recipes for feeding a crowd, try them baked, grilled or barbecued.

9. Tarka dhal

Find more protein-packed dishes in our ultimate lentil recipe collection.

10. Spinach dhal with harissa yogurt

Try even more spinach recipes, from fresh salads to sumptuous saag paneer.

Enjoyed these recipes? Try even more delicious curries…

What’s your favourite dhal recipe? Leave a comment below…


Gujarati Dal ( Gujarati Recipe) recipe - How to make Gujarati Dal ( Gujarati Recipe)

Preparation Time: 15 mins    Cooking Time: 45 mins    Total Time: 60 1 hours     4 Makes 4 servings (4serving )
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    Method
  1. To make gujarati dal , wash the dal, add 2 cups of water and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Mix well and cool slightly, add ½ cup of water and blend using a hand blender to a smooth mixture. Keep aside.
  4. Heat the ghee and oil in a deep pan and add the mustard seeds and cumin seeds.
  5. When the seeds crackle, add the fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, chillies, green chillies, ginger and asafoetida, mix well and sauté on a medium flame for few seconds.
  6. Add the tomatoes , mix well and sauté on a medium flame for 2-3 minutes.
  7. Add turmeric powder, chilli powder, coriander-cumin seeds powder, mix well and sauté on a medium flame for few seconds.
  8. Add the dal, salt and 1½ cups of water, mix well and cook on a medium flame for 7-8 minutes, while stirring occasionally.
  9. Add the yam, peanuts, kokum, jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
  10. Add the coriander, mix well and simmer for 2 to 3 minutes, while stirring continuously.
  11. Serve the gujarati dal hot garnished with coriander.

Urad dal recipe

Urad dal recipe is a tasty North Indian style split black gram preparation served with rice, roti and parathas.

Our New Year lunch spread included North Indian style dhuli urad dal that I served with masala paratha, tawa pulao and boondi raita. Urad dhal in english is called split black gram and also goes by the names, dhuli dal, dhuli urad, maa ki dal, white lentils or white urad dal. Dhuli urad dal is a popular lentil among regional cuisines in the hindi speaking states and other North Indian regions like Punjab.

Rich in dietary fibre and protein, black gram when cooked is sticky and is a heavier dal compared to tur dal and moong. Urad dal does take time to cook and when slow cooked over wood fire it has a smoky addictive flavor. I slow cooked the dal over wood fire since I love the smoky flavor which is reminiscent of dabha style dal. The method of cooking dhuli dal over wood fire helps the dal cook well, hold shape with no slime. Alternately, you can pressure cook the dal. Dhuli urad does become slimy after cooking and to reduce the slime, I suggest you dry roast urad dal on low flame for five to six minutes before pressure cooking it. Take care that the udad dal does not get either under cooked or mushy.

Recipe of urad dal is straightforward, easy to make and is very close to Punjabi sookhi dhuli dal, a dry saute preparation. There are a few variations to the basic urad ki daal with each version having an addictive, unique flavor. If you do not want to use garlic, replace it with asafoetida. Ghee or clarified butter is preferred in the tempering as it elevates the flavor of the urad ki dhal by leaps and bounds.

With warming flavors, urad dal made for a perfect vegetarian meal along with masala paratha and aloo ke gutke. If you are looking out for tasty white urad dal recipes, this comforting urad dal recipe fits the bill.

A simple, healthy and wholesome everyday North Indian style urad ki dal that makes for a comforting side with warm rotis or paratha.


Preparation

For the dal:

In a large pot over high heat, combine the lentils, turmeric, salt and 3 cups water and bring to a boil.

Reduce the heat to medium-high, insert a large long-handled spoon into the pot, and cook with the spoon still inserted until the lentils are soft and a little mushy, 5-7 minutes.

Remove the dish from the heat, cover and let sit for 5 minutes. (Alternatively, in an electric multi-cooker like an Instant Pot, combine the lentils, turmeric, salt and 3 cups water and cook on manual high pressure for 10 minutes, then allow the pressure to release naturally.)

Add the lime juice and set aside.

For the chhonk seasoning:

In a small pan or butter warmer over medium-high heat, warm the ghee (or oil). Once the ghee melts (or the oil begins to shimmer), add in the cumin seeds and cook until they start to sputter and brown, which should take seconds. Immediately remove the pan from the heat and stir in the dried chiles, red chile powder and asafetida (if using).

Add the seasoning to the cooked lentils and mix thoroughly. Garnish with the cilantro before serving.


Ingredients & substitutes

Choice of Dal or lentils: The main ingredient used to make dal fry is the toor dal or arhar dal which is known as split pigeon peas in English. It can be made using any dal of your choice like moong dal, masoor dal, chana dal or even with mixed lentils. My preferred choice is a combination of arhar dal and moong dal.

Ghee or oil: Dal is always tempered with ghee as it totally elevates the flavor and taste. If you are a vegan then you can just use oil. If you do not have ghee, use 1 ½ tablespoons unsalted butter with ½ tablespoon of oil. Mustard oil also gives a very good flavour if you want to use oil.

Onions impart sweet tones to the dish. If you do not eat them, just skip using them. Dal fry still tastes good without onions and I use skip them a lot of times.

Tomatoes are very essential in this recipe. Without them your dal fry won&rsquot have the flavour and tang that comes from the tomatoes. Fresh ripe tomatoes are best for this recipe. Avoid using raw or unripe tomatoes.

Spices

Whole spices: We don&rsquot need a lot of whole spices to make this dal fry. Mustard and cumin seeds (jeera) are the main spice used in the tempering. However if you do not then skip the mustard seeds, but you will miss the pungent flavour.

Dal fry is made across India some regions don&rsquot use mustard seeds at all.
Ginger and garlic: Fresh chopped, crushed or grated ginger and garlic can be used. There is no substitute for both these but use at least one of them if not both.

Spice powders: Using a lot of spice powders like turmeric, garam masala, red chilli powder and coriander powder will just alter the original flavor of dal. So use only a fair amount of them.

Chilies: I have used only green chilies for heat. You can use both dried red chilies and fresh green chilies. 1 to 2 dried red chilies impart heat and a pungent flavour to the dish. You don&rsquot need really hot green chilies here. I use the Indian or Thai green chilies that are not very hot.

Kasuri methi is one superb herb that has no substitutes & fenugreek seeds won&rsquot work here. These are dried fenugreek leaves which impart a great unique aroma. It is easily available in the Indian grocery stores or on amazon.

The ingredients that are used in a dal fry recipe vary depending on the region and personal choice. You can also check this moong dal recipe for variation.


Top 10 Moong Dal Recipes | Moong Recipes | Mung Indian Recipe | 10 Tasty Recipe Ideas with Moong Dal

Claudia Garza
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Top 10 Moong Dal Recipes | Moong Recipes | Mung Indian Recipes | 10 Tasty Recipe Ideas with Moong Dal

Recipe : 1 Moong dal halwa
Ingredients :
1/2 Cup Moong Dal
1/2 Cup Sugar
1/2 Cup Ghee
1/4 Tsp Cardamom Powder
1/2 Tbsp Sooji (Semolina)
1/2 Tbsp Besan (Gram Flour)
Saffron Strands
2 Tbsp Milk
Chopped Nuts

Recipe : 2 Green Gram Ladoo Using Jaggery
Ingredients
1/4 cup Jaggery
1/8 cup Water
1/2 cup Moong Dal (Green Gram)
1 tablespoon Ghee
1 tablespoon Cashew Nuts
1/4 teaspoon Cardamom Powder
2-3 tablespoon Jaggery Syrup

Recipe : 3 Kachori Recipe
Ingredients:
1 Cup All Purpose Flour (Maida)
1/4 Tsp Salt
1 Pinch Baking Soda
1/8 Cup Ghee or Oil
1/4 Cup Water or Add As Required
1/4 Cup Moong Dal
1/2 Tsp Ghee
1/8 Tsp Turmeric Powder
1/4 Tsp Red Chilli Powder
1/2 Tsp Cumin Powder
1/2 Tsp Dry Ginger Powder
1/2 Tsp Coriander Powder
1/2 Tsp Crushed Fennel Seeds
1/2 Tsp Dry Mango Powder (Amchur Powder)
Salt
Oil

Recipe : 4 Millet Khichdi
Ingredients:
1/2 Cup Moong Dal -
1/2 Cup Foxtail Millet -
1 Tsp Cumin Seeds -
1/4 Tsp Turmeric Powder -
1 Tsp Chilli Powder -
2 Tbsp Ghee -
1 Sprig Curry Leaf -
5 Cashew Nuts -
Coriander Leaves -
Salt -

Recipe : 5 Instant Moong Dal Idli (No Rice - No Fermentation)
Ingredients
1 cup Moong Dal
1/4 cup Carrot, grated
Coriander Leaves, handful
1/2 inch Ginger
1 Green Chilli
1/4 cup Curd
1 tablespoon Oil
1/2 teaspoon Mustard Seeds
1/8 teaspoon Asafoetida
1 sprig Curry Leaves
Salt, to taste
1 teaspoon Eno (Fruit Salt)

Recipe : 6 Moong Dal Dosa
Ingredients
1 cup Moong Dal
1 Green Chilli
1 teaspoon Cumin Seeds
Curry Leaves
1/2 inch Ginger
Salt, to taste
Water
Onion, finely chopped
Coriander Leaves, finely chopped
Oil

Recipe : 7 Moong Dal Stir Fry
Ingredients
1 cup Moong Dal
1/2 cup Water
Salt, to taste
1/4 teaspoon Turmeric Powder
2 tablespoon Oil
1/2 teaspoon Cumin Seeds
1/8 teaspoon Asafoetida
1/2 teaspoon Coriander Powder
1/4 teaspoon Chilli Powder
2 Green Chillies
1 inch Ginger, chopped
1 tablespoon Lemon Juice
Coriander Leaves

Recipe : 8 Methi Moong Dal Sabzi
Ingredients
1 teaspoon Oil
1/2 teaspoon Cumin Seeds
1/4 cup Onion, finely chopped
2 cloves Ginger, grated
2 Green Chillies, slit
1/4 teaspoon Turmeric Powder
2 cups Fenugreek Leaves, chopped
Salt, to taste
1/4 cup Moong Dal
1/2 cup Water, hot
1 teaspoon Besan

Recipe : 9 Dal khichdi
Ingredients
1 teaspoon Coconut Oil
1/8 teaspoon Asafoetida
1/4 teaspoon Cumin Seeds
1 tablespoon Onion
1/2 teaspoon Ginger, grated
1 tablespoon Tomato
1/8 cup Peas
1 tablespoon Carrot
1 tablespoon Beans
1 handful Methi Leaves (Moringa Leaves)
2 tablespoon Masoor Dal
2 tablespoon Yellow Moong Dal
2 cups Water
1 teaspoon Chilli Powder OR Curry Powder
1/4 teaspoon Turmeric Powder
Salt, to taste
1 teaspoon Ghee

Recipe : 10 Moong Dal Chilla Recipe
Ingredients
1 cup Moong Dal
1 Green Chilli
4 Garlic Pods
1 inch Ginger
1/4 cup Onion, finely chopped
Coriander Leaves
1/2 teaspoon Cumin Seeds
1/4 teaspoon Turmeric Powder
Asafoetida, a pinch
Salt, to taste
1 teaspoon Chilli Flakes
Water
Desi Ghee

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Ingredients

  • 1/2 cup Green Moong Dal (Whole)
  • 1/4 cup Chana dal (Bengal Gram Dal)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Onion , roughly chopped
  • 4 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped
  • 2 Green Chillies
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Bay leaf (tej patta) , torn
  • 1 Tomato , finely chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 1/4 teaspoon Asafoetida (hing)
  • Salt , to taste
  • 6 sprig Coriander (Dhania) Leaves , for garnish
  • 1 Lemon , juice extraced For Tadka
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 Dry Red Chillies , broken

Ingredients of Dal

  • 1 cup toor daal
  • 1/2 cup masoor dal
  • 1 tablespoon crushed ginger
  • 2 finely chopped green chilli
  • 1 teaspoon red chilli powder
  • 8 cup water
  • salt as required
  • 2 crushed lightly dry red chili
  • 1/2 cup chana dal
  • 2 medium sliced onion
  • 1 1/2 tablespoon crushed garlic
  • 2 finely chopped tomato
  • 1/2 teaspoon powdered turmeric
  • 8 teaspoon ghee
  • 1 teaspoon cumin seeds
  • 2 pinches asafoetida
  • 4 tablespoon chopped coriander leaves

How to make Dal

Step 1 Pressure cook the dals

Dal Recipe is a blend of delicious dal and spices. Here's how you can make it at home. Take a pressure cooker and fill it with 4 cups of water. Now, add toor dal, chana dal and masoor dal in water. Add salt in the cooker, close the lid and cook it on a medium flame for 5 whistles and then turn off the flame. Keep the cooker aside.

Step 2 Saute the vegetables

Now take a non-stick pan and heat 4 tsp. ghee on a medium flame. Then add 1 tbsp chopped garlic and ginger. When garlic becomes light brown, add sliced onions. Add chopped green chilli.

Step 3 Add spices & cook until the vegetables until tender

Saute until onions are translucent. Add chopped tomatoes and season it with turmeric and red chilli powder. Cook until tomatoes become tender.

Step 4 Add cooked dal, water & let it simmer

Now open the lid of the cooker and add cooked dal in the pan. Also, add 2 cups of water and stir to mix well. Sprinkle salt and cook on a medium flame for 5 minutes. Let it cook and thicken.

Step 5 Prepare the tempering

Stir occasionally to check the consistency of dal, then remove from flame and carefully transfer it to a large bowl and keep it aside. Meanwhile, take a small pan, heat the remaining ghee on medium flame and add cumin seeds and crush two dry red chillies. Then add asafoetida and heat it for a few seconds.

Step 6 Pour the tempering over cooked dal & garnish before serving

Now pour the prepared tempering over cooked dal in the bowl. Garnish dal with chopped coriander leaves and remaining garlic. Serve while it&rsquos hot.


Preparation

    1. To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
    2. About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
    1. Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.

    Reprinted with permission from Seven Spoons, by Tara O’Brady, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Tara O’Brady.



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