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Like in English, it is said that you should earn your bread and butter, similarly, in Hindi, you might have heard people saying, ‘Dal roti kaise kamaoge?’ (how will you earn your dal and roti?). That shows how basic and intrinsic is the culture of dal in Indian kitchens. Dal, for those untouched by the phenomenon, are lentils that have a high nutrient profile. Generally, dal comes with a semi-thick to thin consistency but there are certain others like dal makhani which are thick, rich and creamy. Dal is quite a versatile dish that can be paired with anything from roti to rice and parathas.
At my Punjabi household, dal is the core of dinner meals. It is always a bowl of piping hot dal with a dry subzi on the side. Add some salad, papad and achaar to the plate and you are good to go. Not only does dal fulfill your wholesome meal and give the palate something gravy-like to gorge on, it also provides you with an abundance of protein. When you come to think of dals in India, there are options galore. From toor dal and masoor ki dal to chana dal, there are a gamut of dals from the legumes family that are grown and consumed in the country.
Did you know that the first mention of dal was found in the Indian mythological tale of Mahabharata? The dal that was concocted according to this tale is the panchmel dal. A combination of five different dals was cooked and tempered with spices by Bhim, one of the five Pandavas, while hiding as a cook. This resulted in a panchratna dal that was creamy and delicious.
Today, each region and state of India offers their own specialty of dal which is unique to their tastes. It could be sweet, sour, tangy, spicy or simply creamy but is definitely worth a try. Let’s take you through a dal map of India and discover some unknown gems of our country’s platter.
1. Odisha’s Dalma
Hailing from the coastal region of Odisha (formely known as Orissa), dalma is not just a type of lentil but more of a comforting meal. The dal is cooked together with vegetables and fruits like green papaya, brinjals, raw bananas, pumpkin and carrots. The wholesome flavour of the dal owes itself to the five-spice mix that is used to temper the dish. The aroma of ginger and garlic add to the appetizing nature of the lentil. Often, chickpeas are used to prepare Oriya’s famous dal yet toor dal can be used too.
2. Maharashtra’s Amti
Amti dal is one of the most popular type of dal in Maharashtra. The specialty of this dal lies in the use of jaggery and kokum (or sometimes tamarind) to temper the dal. The toor dal is cooked with dry chilies, kalpasi ( a stone flower), sesame seeds and the special goda masala, lending the dish a spicy flavour. The freshness is added to the lentil through the use of grated coconut. The yellow-coloured dal has a spicy and tangy taste.
3. Sindhi Tidaali Dal
After Sindhi kadhi, if there is something that you should try from this cuisine, it should be tidaali dal. The three-dal combination is mixed together with garlic and chilies to give it a spicy texture and fragrance. Packed with the goodness of chana dal, split green moong dal and urad dal, it is not only a delicious preparation but a healthy and nutrient-rich lentil dish too. From rice to roti, everything tastes well with the tidaali dal.
4. Bengal’s Cholar Dal
The iconic dal recipe that is a favourite in Bengali households and a usual suspect during festive occasions is the Cholar dal or simply chana dal. This chana dal is different from the North Indian versions because it is tempered with bay leaves, cumin, cardamom, cinnamon, dried red chilies, turmeric and sugar. You can also throw in some grated and roasted coconut for the crunch. Delicious and rich in taste, it goes well with luchis and kachoris too.
5. Goa’s Dal-Toi
Have you ever heard of a dal specialty from Goa? Even we didn’t until now. This Goan dal-toi is a hidden gem that has been unknown to most people till date. The toor dal preparation makes use of coconut, cumin, garlic, asafoetida, red chilies, mustard seeds and more to give the lentil a distinct taste. A dash of fresh coriander and this dal is ready to be relished with steamed rice.
6. Gujarat’s Dal Dhokli
One of the popular and well-known dishes of Gujarati cuisine that enjoys the same recognition as dhokla and fafda is the dal dhokli. Imagine that you find pieces of moist bread soaked in your bowl of dal, that’s dal dhokli for you. A circular dough of whole wheat is kneaded and cut into squares to be dunked in toor dal while it is being cooked. Curry leaves and mustard seeds are used to give the lentils a distinct flavour.
