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Dal, also known as lentils, is a staple food across regional cuisines in India. It is a rich source of protein and is consumed in various forms across the country. Each region has its unique way of cooking dal, which gives it a distinct taste and flavour. In this article, we will explore the different ways dal is cooked across India.
Dal Makhani
Dal Makhani is a popular dish from the northern state of Punjab. It is made with black lentils, kidney beans, and cream. The lentils are soaked overnight and then cooked with spices, butter, and cream. The dish is usually served with naan or rice.
Dal Dhokli
Dal Dhokli is a traditional dish from Gujarat. It is made with lentil soup and wheat flour dumplings. The dumplings are rolled out and cut into small pieces, which are then added to the lentil soup. The dish is flavoured with spices like cumin, coriander, and turmeric.
Dal Baati
Dal Baati is a popular dish from Rajasthan. It is made with a combination of lentils and wheat flour dumplings. The dumplings are baked in a traditional oven called a tandoor and then served with lentil soup. The dish is flavoured with spices like cumin, coriander, and red chilli powder.
Varan
Varan is a simple lentil soup from Maharashtra. It is made with split pigeon peas and flavoured with cumin, mustard seeds, and curry leaves. The dish is usually served with rice and a side of vegetables.
Chholar Dal
Chholar Dal is a popular dish from the eastern state of West Bengal. It is made with split Bengal gram and flavoured with spices like cumin, coriander, and ginger. The dish is usually served with luchi, which is a deep-fried bread made with wheat flour.
Kashmiri Dal
Kashmiri Dal is a popular dish from the northern state of Jammu and Kashmir. It is made with split red lentils and flavoured with spices like cumin, coriander, and fennel seeds. The dish is usually served with rice and a side of vegetables.
Dalcha
Dalcha is a popular dish from the southern state of Telangana. It is made with split pigeon peas and flavoured with spices like cumin, coriander, and turmeric. The dish is usually served with rice and a side of vegetables.
Pappu
Pappu is a popular dish from Andhra Pradesh. It is made with split pigeon peas and flavoured with spices like cumin, coriander, and chilli powder. The dish is usually served with rice and a side of vegetables.
Sambhar
Sambhar is a lentil soup that is popular in the whole of South India. It is made with a combination of lentils and vegetables like drumsticks, carrots, and tomatoes. The dish is flavoured with a special spice mix called sambhar powder, which includes coriander, cumin, and red chilli powder.
Dal Kachori
Dal Kachori is a popular snack from Uttar Pradesh. It is made with a crispy pastry shell filled with a mixture of lentils and spices. The dish is usually served with tamarind chutney and green chutney.
Paruppu Rasam
Paruppu Rasam is a popular lentil soup from Tamil Nadu. It is made with split pigeon peas and flavoured with spices cumin, coriander, and black pepper. The dish is usually served with rice and a side of vegetables.
Parippu Curry
Parippu Curry is a popular dish from the southern state of Kerala. It is made with split yellow lentils and flavoured with spices like cumin, coriander, and turmeric. The dish is usually served with rice and a side of vegetables.
Tenga Dal
Tenga Dal is a sour lentil soup from the northeastern state of Assam. It is made with red lentils (masoor) and flavoured with spices like cumin, coriander, and ginger. The dish is usually served with rice and a side of vegetables.
Dalma
Dalma is a traditional dish from Odisha. It is made with a combination of lentils and vegetables like pumpkin, brinjal, and raw banana. The dish is flavoured with spices like cumin, coriander, and turmeric. It is usually served with rice.
Chana Madra
Chana Madra is a popular dish from Himachal Pradesh. It is made with chickpeas and flavoured with spices like cumin, coriander, and garam masala. The dish is usually served with rice and a side of vegetables.
Dal is a versatile ingredient that is used in various forms across India. Each region has its unique way of cooking daal, which gives it a distinct taste and flavour. Whether it is Punjabi Dal Makhani or Bengali Chholar Dal, daal is a staple food that is loved by all. So, the next time you are in India, make sure to try out these unique and different ways of cooking dal.
