Our favourite lentil dhal recipe (2024)

FAQs

Which lentils are best for dal? ›

Best lentils for Dal– This recipe calls for Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. I was astonished to discover it's sold at Coles supermarket (international section). Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes).

Basically, you need dal (lentil) to make dal (lentil soup). While you can make a dal out of any pulse, typically, the word “dal” only shows up in the name of a pulse if it is a split lentil. For example, chana dal = split chickpeas, whereas if I am referring to whole chickpeas, I would say chana or chole.

Dhal is an excellent source of iron and fibre, and a good source of protein, for vegetarians. Red lentil dahl is full of flavour and this version is also packed with vegetables, making it the perfect healthy comfort food.

Masoor Dal (Red Lentils): Cooks quickly and has a slightly sweet and nutty flavor. Toor Dal (Split Pigeon Peas): Has a mild, nutty flavor and is commonly used in South Indian cuisine. Moong Dal (Split Yellow Lentils): Has a mild and slightly sweet flavor. It is often used in soups and stews.

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

Green Gram Dal/Moong Dal

Lowers cholesterol levels and reduces the risk of heart disease. A healthy protein for diabetes that helps in regulating blood sugar levels and good for all weight watchers. Loaded with B vitamins, controls PMS symptoms. You can also eat moong dal at night, as it is easily digestable.

In India, one of the most commonly eaten dals is "Toor dal" (also known as Arhar dal or Split Pigeon Peas). Toor dal is widely consumed across the country and is a staple in many regional cuisines.

Daal are often known as lentils, but actually refers to a split version of a number of lentils, peas, chickpeas, kidney beans etc.

Black Lentils (Beluga lentils)

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Can you eat too much Dahl? ›

However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

A single bowl of dal contains all the important nutrients, vitamins and minerals that we need in order to ensure we function healthily. Here are the few benefits of eating dal everyday: Weight Management : Pulses are extremely rich in protein and fibre. Pulses are a great way of obtaining protein.

Let the dal remain soaked for 30 minutes to 2 hours depending on the type of dal. Split pulses can be soaked for 30 minutes or 1 hour and whole pulses should be soaked for 2 hours. This will not only break down complex carbs but will also cut down cooking time. Again wash 3-4 times before using.

Salt is one of the most important things you must get right when making your daal. People often ask me why their daal doesn't taste as good as it could and it's usually because they didn't add enough salt (or they skip the tarka!

You can also add salt, aromatics like a halved onion, herbs, and spices to the pot before the lentils and the water, like beans, or wait until they're done cooking to flavor them.

Masoor Dal (Red Lentils): Red lentils are a popular choice for Dal Gosht. They cook relatively quickly and have a mild, nutty flavor. Chana Dal (Split Bengal Gram): Chana dal is another commonly used lentil in Dal Gosht. It has a slightly sweet and nutty flavor and provides a hearty texture to the dish.

As an ingredient, dal refers to a split version of legumes like lentils, chickpeas, etc. As a recipe, dal is made by simmering together yellow or red split lentils with warming spices and often coconut milk, tomatoes and broth to create a lovely, super-nutritious meal with a stew-like consistency.

Though the dish can be made with any lentils of your choice like moong dal, chana dal or masoor dal, Toor dal (split pigeon peas) are most widely used. In restaurants a combination of toor dal and masoor dal is used. Every family has their own choice and preference of lentils, spices and herbs used in a dal fry recipe.

One of the most common types of lentils is Masoor Dal! The whole or split red lentils used to make masoor dal are best known for their short cooking time and their mild, subtly sweet flavor. Since split red lentils are soft, they're great in soups and curries.