How to Make Dal (Lentil Curry): Complete Information

Dal (also spelled daal or dahl) is a staple dish in Indian cuisine made from lentils, spices, and herbs. It’s healthy, protein-rich, comforting, and can be served with rice or roti.

Types of Dal You Can Use

There are many types of lentils (dal), each with its unique flavor and texture. Some common varieties:

Toor dal (Arhar dal) – yellow split pigeon peas; most commonly used.

Masoor dal – red lentils; cooks quickly and has a soft texture.

Moong dal – yellow split moong beans; light and easy to digest.

Chana dal – split Bengal gram; nutty and flavorful.

Urad dal – black gram; often used in dals and South Indian dishes.

Ingredients (for basic Toor Dal recipe)

1 cup toor dal (pigeon peas)

2.5–3 cups water

1 medium onion (chopped)

1 medium tomato (chopped)

1–2 green chilies (optional)

1 teaspoon ginger-garlic paste

½ teaspoon turmeric powder

Salt to taste

Fresh coriander leaves (for garnish)

For Tempering (Tadka):

2 tablespoons ghee or oil

1 teaspoon cumin seeds

1 dried red chili (optional)

A pinch of asafoetida (hing)

5–6 curry leaves (optional)

1 teaspoon mustard seeds (optional)

Step-by-Step Method to Make Dal

Step 1: Wash and Soak Dal (Optional)

Rinse 1 cup of dal 2–3 times in water.

Soaking for 15–30 minutes helps it cook faster (optional but recommended for harder dals like chana dal).

Step 2: Cook the Dal

You can cook dal in a pressure cooker, instant pot, or open pot:

Using Pressure Cooker (Most Common):

Add rinsed dal, 2.5–3 cups water, turmeric, and a few drops of oil to the cooker.

Pressure cook on medium heat for 3–4 whistles.

Let pressure release naturally, then mash the dal lightly.

Using Instant Pot:

Cook on Manual/Pressure Cook mode for 8–10 minutes, with natural pressure release.

Using Open Pot:

Boil dal in a heavy pot with water. It may take 30–45 minutes to become soft.

Step 3: Prepare the Tadka (Tempering)

Heat ghee or oil in a small pan.

Add cumin seeds and let them splutter.

Add dried red chili, curry leaves, mustard seeds, and a pinch of asafoetida.

Add chopped onions and sauté till golden.

Add ginger-garlic paste, green chilies, and chopped tomatoes.

Cook till tomatoes turn soft and the oil separates.

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