By Krati Purwar
June 18, 2024
Dal is a staple in most parts of North India. It is commonly prepared during the afternoon and served along with dry sabzi, roti, and rice. Here are 7 different kinds of dal preparations, one for every day of the week.
Chana dal is often prepared and served with roti and rice. Boiled lentil is cooked with sliced onion and tomatoes that offer it a depth of flavour.
Toor or moong dal or a mix of both is cooked with spinach. When lentils have boiled, they are cooked with spinach, tomato, garlic, onion and spices.
Red lentils or masoor dal is prepared in a mix of onions, garlic, spices, and tomatoes. It tastes delicious with aloo sabzi, rice, and roti.
Toor or arhar dal is mostly boiled and tempered with hing, mustard or cumin seeds, red chilli powder, and garlic. You can simply serve it with rice.
Dal makhani is prepared by cooking boiled dal and red rajma in a mixture of tomatoes and Indian spices. Topped with fresh cream, it tastes delicious.
Soak moong, toor, masoo, chana, and ural lentils and boil them. Cook them with tomatoes, onions, garlic, green chillies, and aromatic spices.
Boil urad dal and cook it with onion, garlic, and tomatoes. You can serve it with bhindi fry, baigan bharta, rice, roti, and papad. It