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Most dal recipes are quite simple to prepare. The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a tadka at the end of the cooking process.
Tadka or tarka is a dal garnishing, consisting of various spices or other flavorings fried in a small amount of oil. The ingredients in the tadka for each variety of dal vary by region and individual tastes.
The raw spices are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger, garlic and onion, which is generally fried for 10 minutes. After the onion turns golden brown, ground spices are added. The tadka, or spice-infused oil, is poured over the cooked dal and served with roti or over Basmati rice.
In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations call for mashing the cooked dal a bit with a hand masher or spatula.
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Daal Makhani
Daal Maharani
Dal is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
In South India, dal is often used to make the dish called sambar.Sambar is a spicy soup of red lentil and vegetables and is cooked with tamarind, asafoetida and some vegetables. The choice of vegetables affects the taste of the dal. It is eaten with rice and rice dishes.In West India it is used to make curries to be eaten with rice.Dals are also used to make fermented preparations like Idli,Dosa,in south and coastal India.In East India rice is the main accompaniment too.
Dal preparations can be eaten with rice as well as Indian breads in North India.
Most dal recipes are quite simple to prepare. The standard preparation of dal begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a tadka at the end of the cooking process.
Tadka or tarka is a dal garnishing, consisting of various spices or other flavorings fried in a small amount of oil. The ingredients in the tadka for each variety of dal vary by region and individual tastes.
The raw spices are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger, garlic and onion, which is generally fried for 10 minutes. After the onion turns golden brown, ground spices are added. The tadka, or spice-infused oil, is poured over the cooked dal and served with roti or over Basmati rice.
In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations call for mashing the cooked dal a bit with a hand masher or spatula.
Back to Main Menu
Daal Makhani
Daal Maharani
Dal is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
In South India, dal is often used to make the dish called sambar.Sambar is a spicy soup of red lentil and vegetables and is cooked with tamarind, asafoetida and some vegetables. The choice of vegetables affects the taste of the dal. It is eaten with rice and rice dishes.In West India it is used to make curries to be eaten with rice.Dals are also used to make fermented preparations like Idli,Dosa,in south and coastal India.In East India rice is the main accompaniment too.
Dal preparations can be eaten with rice as well as Indian breads in North India.
