Lentils are referred to as “dal” in India and have long been favoured in Indian kitchens. Tiny these beans are, but great marathoners of nutrition while at the same time, flexible playthings of an almost infinite variety of tastes. Due to the versatility of the grains, they soak up spices well and become an essential part of Indian cuisine. Read on about the possibilities of using lentils in Indian cuisine and introduce versatile options for their use. Whether you’re a foodie or just want to joyfully explore the wonders of a new and varied diet this is how lentils can take your culinary experience to a new level.
1. Dal Makhani
Dal Makhani, also known as "Black Dal," hails from North India and is a quintessential Punjabi dish. Made from black urad dal and kidney beans, it is slow-cooked with a rich tomato-based gravy, flavoured with butter and cream. This dish is renowned for its creamy texture and deep, earthy flavour, often enjoyed with naan or rice.
2. Tadka Dal
Tadka Dal is a simple yet flavourful dish that features yellow lentils, seasoned with a tempering of spices. The lentils are boiled until soft and then sautéed with mustard seeds, cumin seeds, garlic, and chillies. This dish embodies the essence of comfort food in Indian cuisine and is a staple in many households.
3. Chana Dal
Chana Dal, made from split chickpeas, is commonly used in South Indian cooking. The dish is known for its slightly sweet and nutty flavour, often combined with spices like turmeric, cumin, and coriander. It can be enjoyed on its own or as an accompaniment to rice or roti.
4. Moong Dal
Moong Dal, or split green gram, is an easily digestible lighter lentil. This dish is prepared by cooking moong dal with turmeric and cumin and then seasoned with ghee, garlic, and fresh coriander. It is prevalent in vegetarian diets and is known for its delicate flavour.
5. Panchmel Dal
Originating from Rajasthan, Panchmel Dal is a spicy and tangy dish made with a mix of five different lentils. This hearty preparation is flavoured with traditional Rajasthani spices and is usually paired with chapati or rice. Its robust taste reflects the rich culinary heritage of the region.
Also Read: 5 Types Of Lentils And Their Benefits
6. Dal Tadka
Dal Tadka is a popular North Indian dish where cooked lentils are tempered with a sizzling mixture of onions, tomatoes, garlic, and spices. The tempering, or "tadka," infuses the lentils with vibrant flavours and is a common feature in Indian thalis.
7. Khichdi
Khichdi is a comforting one-pot dish that combines rice and lentils. Flavoured with turmeric, cumin, and ghee, it is often served with pickles and yoghurt. This dish is considered nourishing and is frequently consumed during times of illness or as a simple, wholesome meal.
8. Dal Bati Churma
A traditional Rajasthani meal, Dal Bati Churma consists of lentil curry (dal), round wheat buns (bati), and a sweet crumbled wheat dish (churma). The dal is cooked with an array of spices, while the bati is baked and served with a dollop of ghee. This combination offers a unique blend of flavours and textures.
9. Sambar
Sambar is a South Indian staple made from toor dal (pigeon peas) and a variety of vegetables. It is flavoured with tamarind and a special blend of spices known as sambar powder. This tangy and spicy stew is typically served with rice, dosa, or idli.
10. Dal Khichdi
Dal Khichdi is a variation of the traditional khichdi, with a more pronounced emphasis on lentils. The dish is seasoned with a mix of spices and cooked until it reaches a porridge-like consistency. It is a comforting meal that is both nutritious and easy to prepare.