Best 2 Best Dal Recipes

**Indulge in the Culinary Symphony of Dal: A Journey Through India's Comfort Food**

In the culinary tapestry of India, dal reigns supreme as a comforting and versatile dish that has captured the hearts of food enthusiasts worldwide. A symphony of flavors and textures, dal transcends regional boundaries, offering a kaleidoscope of taste experiences. This article presents a carefully curated selection of the best dal recipes, each embodying the unique culinary traditions of India. From the robust and hearty Punjabi dal makhani to the creamy and aromatic dal tadka, and the tangy and soul-satisfying dal palak, these recipes are a testament to the diversity and richness of Indian cuisine. Whether you're a seasoned chef or a home cook seeking culinary adventures, this comprehensive guide will equip you with the knowledge and techniques to create authentic and delectable dal dishes that will transport your taste buds to the vibrant streets of India.

Here are our top 2 tried and tested recipes!

THE BEST EASY DAL RECIPE

The Best Easy Dal Recipe image

Creamy, buttery tarka dal is pure comfort food. Packed with flavor, a bowl of this extra tasty dal will be a hit with anyone you serve it to, while being an excellent way to convince lentil skeptics to fall in love with this versatile and nutritious legume. This is an easy way to prepare dal in just 30 minutes with supermarket staple ingredients.

Provided by Christine Melanson

Time 30m

Number Of Ingredients 16

Ingredients

1 cup dry red lentils
1/2 tsp turmeric
1/2 tsp salt
1 Tbsp lemon juice
1 onion (minced)
8 garlic cloves (4 minced, 4 sliced)
1.5. tsp grated fresh ginger
1 tsp fenugreek seeds
1 tsp cumin seeds
1 green chili (diced (or 1/8 tsp chili powder))
1/2 tsp smoked paprika
1.5 tsp garam masala
1/2 tsp ground coriander
1-2 Tbsp olive oil
2 Tbsp Salted butter or coconut oil
Fresh coriander (cilantro leaves, chopped)

Steps:

Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, several grinds of salt and 3 cups (700ml) of water. Bring to the boil and then simmer for 20 minutes, until soft and broken down.
Now is a good time to put your rice on, if you're making rice.
Meanwhile, gather and prep your tarka ingredients. You want everything chopped and measured, ready to go, before you start cooking because you will be adding ingredients to the pan in very quick succession. You may even wish to line everything up in the order it goes in the pan.
Now make your tarka. Heat the olive oil in a frying pan and fry the onions until soft and slightly browned. Add the sliced garlic and stir until slightly browning before adding the minced garlic, chili and ginger. Once fragrant, push all of the onions, garlic and ginger to the sides of the pan and add the cumin seeds and fenugreek seeds to the middle of the pan to toast them, just for a few moments until the toasty scent comes out. Then turn off the heat and immediately add the butter and garam masala, coriander and smoked paprika (+ chili powder, if using). The residual heat of the pan will melt the butter so it can very lightly fry the ground spices.
Once the lentils are cooked, stir in the lemon juice.
Once ready, pour the tarka mix into the lentils and stir through. Allow the dal to sit, off the heat, for at least 5 minutes. (I use this time to chop coriander and heat up some naan breads.)

Nutrition Facts : ServingSize 1 g, Calories 312 kcal, Carbohydrate 23 g, Protein 15 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 955 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g

DAL

Dal image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
Four 3-inch cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

Steps:

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Tips:

Soak the dal: Soaking the dal overnight or for at least 4 hours helps to reduce the cooking time and makes the dal more digestible.
Use a variety of lentils: Using a variety of lentils, such as red lentils, green lentils, and black lentils, adds flavor and texture to the dal.
Sauté the spices: Sautéing the spices in oil or ghee before adding the dal helps to release their flavor and aroma.
Use fresh ginger and garlic: Fresh ginger and garlic add a lot of flavor to the dal. If you don't have fresh ginger and garlic, you can use ground ginger and garlic powder, but the flavor will not be as good.
Add tomatoes: Tomatoes add a tangy flavor to the dal. You can use fresh tomatoes, canned tomatoes, or tomato paste.
Use a good quality stock: Using a good quality stock, such as vegetable stock or chicken stock, adds flavor to the dal. If you don't have stock, you can use water, but the flavor will not be as good.
Simmer the dal: Simmering the dal for at least 30 minutes allows the flavors to meld and develop.
Serve the dal with rice, roti, or naan: Dal is traditionally served with rice, roti, or naan. You can also serve it with quinoa or barley.

Conclusion:

Dal is a delicious and nutritious dish that is easy to make. It is a great way to use up leftover lentils, and it can be served with a variety of sides. Whether you are looking for a simple weeknight meal or a hearty and flavorful dish to serve at a special occasion, dal is a great option.