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Top 10 Dals, For a Strikingly Energetic Meal
Everybody has a reason to add a cup of dal to their meal, whether it is to include a soupy accompaniment in the meal, or to meet the day’s quota of body-building pulses. Indeed, every traditional Indian meal features a dal. No matter whether it is prepared as Sambhar or as Dhan Saak Dal, as Trevti Dal or as Dal Fry, every region has its favourite dals and every meal is sure to include a bowlful of it!
The wondrous thing about Indian cuisine is that the same dal may be prepared in different regions in different ways! Some dals are prepared simply by tempering the cooked dal with whole spices and seeds, while some dals are flavoured using masala pastes. Dals are often cooked with tomatoes and onions, and spiced up with green chillies and ginger. A tempering of cumin seeds, asafoetida and curry leaves goes a long way in boosting the flavour and aroma of the dal. Often, the tempering is only added at the end, giving the dal a lingering aroma. When you temper chilli powder or Garam Masala in ghee and add it atop a dal, it looks as appealing as coffee laced with cream!
Tangy ingredients like tamarind, kokum or lemon juice are often added for a refreshing flavour. Likewise, sometimes a paste of coconut, chillies and spices may also be added to boost the flavour of the dal. Or, roasted and crushed groundnuts may be mixed in, to give the dal an exciting twist. Another thing to note when following a dal recipe is the extent to which the dal must be cooked. Some recipes call for the dal to be fully-cooked and mashed, whereas in some cases the dal needs to be soaked and cooked only to the extent that its shape and texture can be discerned. This small difference can make or break such dals! Similarly, dals may also be made out of multiple dals, as in the case of Panchmel Dal, to create a mélange of tastes and textures.
While dals like the Dal Fry, Dal Tadka and Masoor Dal are homely, everyday fare, those like the Dal Moghlai, Shajahani Dal and Shahi Dal are fit for a king. Each region also has its favourite dal, be it the kokum and peanut tinted Gujarati dal, the royal Rajasthani Dal Banjari or the buttery Punjabi Dal Makhani.
Dals can be enjoyed with parathas, rice – plain or buttered. Depending on the main course, you can choose an appropriate dal. If you are serving with a spicy paratha, you can go for a subtle dal, while you can go for a richer one if serving with plain rice. A moment’s thought about how much time you have, what are the other items in the main course, and so on, is all that it takes to pick the right recipe for your meal.
Wherever in the world you are, a bowl of dal is all you need to comfort and nourish you, with good health and memories of ma’s cooking! So, forget not to cook yourself at least a simple dal every day.
Top 10 Indian Dal Recipes
From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite Dal Fry.
A mixture of moong and masoor dal cooked to perfection and perked up with an aromatic tempering along with fried onions and tomatoes, this dal has a very pleasing texture and irresistib ....
With a characteristic sweet and sour taste, this traditional dal recipe is quite reflective of gujarati culture and uses the typical ingredients and spices. While this is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added. For such grand occasions, the dal is ....
Here is something you can prepare on any day, to enjoy the satiating wholesomeness of home-cooked meals! This Masoor Dal is prepared using common spice powders and pastes, not to forget tasty onions and tomatoes, which give it a lip-smacking flavour and aroma.
Serve it hot with your favourite ....
Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone ca ....
It may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious!
Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as well! Not only the flavours of the spices, but the flavours of the assorted dals are also discernable in this delightful dish. Dissolving the spice powders in water before sautéing them ensures that the ....
On one of my trips to the Punjab I picked up this gem of a recipe from a rather small and inconspicuous Punjabi restaurant.
This dal is absolutely delicious and the cook had no hesitation in telling me his secret which I now pass on to you!
The intense flavour of urad dal with its skin on is simply brilliant compared to the relatively bland de-skinned version. Together with chana dal and an assortment of spices, green chillies and onions, it transforms into a delicious dal that will make you lick your fingers! It is better to serve the ....
A maharashtrian delight, tweaked to boost the health value! while palak adds vitamin a to this dish, chana dal adds nutrients like calcium, iron, folic acid, zinc and fibre. Ensure that you do not overcook chana dal, as it should be separate and not mashed.
There is a great feel-good factor booster in this protein-rich recipe! black bean dal is a tasty and wholesome dal, which is also very easy to make. All in all, a lot of good things in one package! you just need to remember to plan ahead and soak the dal overnight, and then the tomatoes, onions and ....
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