8 Regional Dals For You To Explore
By Ujjainee Roy
November 7th, 2023
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Next time you're making a dal or even ordering one, skip the dal fry and pick something from the many varieties of regional dal in Indian cuisine, be it Dalma or Sambhar!
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Sambhar
This tangy lentil stew is cooked in a tamarind broth. It has a bold flavour profile and is paired with idli or a crispy dosa
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Trevati Dal
This Gujarati dal consists of three different dals, chana, toor and moong and it can be ready in under 20 minutes.
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Dalma
The chickpea dal, popular in Orissa, is cooked with raw papaya and usually uses toor (arhar) dal. It also features the popular panch phoran masala and is garnished with coconut and coriander
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Panchmel Dal
Also known Panchratna dal, this is a protein-packed Rajasthani dish that features five different kinds of dals, namely chana, urad, toor, moong and moth.
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Chholar Dal
The split Bengali gram dal is a savoury and sweet dish that is prepared with coconut and turmeric. It's popularly paired with luchi and a veggie fry
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Kathiyawadi Toor Dal
The Gujarati dal originated in the northern part of the state and is made with urad dal and also uses dahi, curry leaves and green chilli. Some popular versions are also served with dal dhokli
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Kashmiri Dal
This split-pea dal has some influences of Persian cuisine and is also often made a part of the popular Kashmiri platter Wazwan
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Amti Dal
This Maharashtrian Dal is savoury but has sweet undertones. The ghee and mustard are an important part of the dal's preparation and complement the tadka
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