By Devi Poojari
February 12, 2024
Image Credit: Wikimedia Commons
Touted as the ultimate comfort food for most of us, dal-chawal has been the cornerstone in feeling a sense of home and familiarity. However, as delicious regular yellow dal is to enjoy on most days, switch it up with regional variations for a meal you can look forward to.
Image Credit: Pexels
A Bengali-style preparation of chana dal cooked with raisins, cashews, coconut and whole spices – best enjoyed with steamed rice or deep-fried luchi.
Image Credit: Wikimedia Commons
This protein-packed Rajasthani delicacy is made by combining five different varieties of lentils and finished with an aromatic tempering of spices, garlic and red chillies.
Image Credit: Dine Delicious
Sweet-spicy-tangy is the best way to describe this Maharashtrian variation that uses the strained stock from chana dal for a nutrient-dense side to puran poli.
Image Credit: Zanzaneet Kitchen
The amalgamation of urad dal, chana dal and green moong cooked with spices and tomatoes, is ideal for a delightfully textured and addictive accompaniment to your phulkas.
Image Credit: Living Smart And Healthy
Don’t mistake this Parsi preparation to be anything ordinary, as the usage of a freshly ground masala paste forms the base of this spicy lentil dish that is eaten with rice and pickle.
Image Credit: Holy Cow Vegan
Use fresh sorrel or gongurra leaves for their herby tang while cooking lentils for an Andhra-style dal packed with garlic, spices and enjoyed with ghee rice.
Image Credit: Fat Rainbow
Thicker in consistency than most other dals, the Tamilian kootu is usually combined with the goodness from vegetables like pumpkin, raw banana and snake gourd, as well as ground coconut paste for added flavour.
Image Credit: Traditionally Modern Food
This spicy green moong curry from Mangalore uses flavour-packed ingredients like tamarind, coconut, garlic, curry leaves and red chillies to make for a hearty pairing for ghee rice.
Image Credit: Unsplash