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Dal. It's not only a dish; it's a gesture of love in a bowl, a childhood memory, and a staple in nearly every Indian household. Growing up, my Dadi (grandmother) would prepare a large container of dal every week, and the entire house would smell of it as a result. The best part? It tasted even better the next day! I can still see her stirring the pot, tossing in this and that, never measuring anything out to the exact degree, but somehow it always just happened to be perfect. This recipe is my attempt to bottle that magic, that feeling of home, into a bowl.
This specific dal, prepared from a combination of chana dal and toor dal, is a flavor and nutrient bomb. Chana dal, with its nutty flavor and grainy texture, combines well with toor dal, which tastes mildly and creamily. Together, the two make the perfect pair that's healthy and satiating. The speciality of this dal is the tempering or tadka added at the end. This addition of ghee (or oil), cumin seeds, garlic, and spices elevates the dal from ordinary to exalted. It's one that awakens the senses and brings richness and depth to the dish. Not too long ago, I inadvertently added way too much asafoetida, and it was a welcome surprise. Don't be shy about a little experimentation!
Cooking Indian dal at home may appear to be challenging, but trust me, it is simpler than you can even think. I have simplified this recipe so that it is convenient and flexible even for a novice cook. My friend one time attempted to prepare a dish. She panicked and called me since she had forgotten to add salt, and you would not even believe the look on her face. The key is not to be hesitant to try new spices and taste the seasoning along the way. Trust your gut, and don't worry if it's not exactly what you were expecting the first time. Cooking is a process, not a product. And the good news is that you get to eat your errors!
Required Equipments
- Large pot or Dutch oven
- Measuring cups and spoons
- Ladle
- Blender or immersion blender
- Skillet or pan
- Cutting board
- Knife
Immense Indian Dal Updated May 17 2025: Frequently Asked Questions
Immense Indian Dal Updated May 17 2025
A comforting and flavorful Indian dal made with chana dal and toor dal, tempered with aromatic spices. This recipe is easy to follow and perfect for a weeknight meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rinse the lentils: Place the chana dal and toor dal in a fine-mesh sieve and rinse under cold running water until the water runs clear. This helps remove any debris and excess starch.
- Soak the lentils (optional): For faster cooking and a creamier texture, soak the rinsed lentils in water for at least 30 minutes, or up to 2 hours. This step is optional but recommended.
- Combine lentils and water: In a large pot or Dutch oven, combine the rinsed (and soaked, if using) lentils with 4 cups of water. Ensure the pot is large enough to accommodate the lentils as they expand during cooking.
- Add aromatics and spices: Add the turmeric powder, ginger-garlic paste, chopped tomatoes, green chilies (if using), and salt to the pot with the lentils. Stir well to combine.
- Bring to a boil: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot partially, and simmer for 45-60 minutes, or until the lentils are soft and easily mashed. Stir occasionally to prevent sticking.
- Check the lentils: After simmering, check the lentils for doneness. They should be very soft and easily mashed with a spoon. If they are still firm, continue to simmer for another 15-20 minutes, or until tender.
- Blend for a smooth consistency (optional): If you prefer a smoother dal, use an immersion blender to blend the mixture directly in the pot until it reaches your desired consistency. Alternatively, you can transfer the dal to a regular blender, but be careful when blending hot liquids. Blend in batches and vent the blender lid to prevent splattering. This step is optional and depends on your preference.
- Prepare the tempering (Tadka): While the dal is simmering, prepare the tempering. In a small skillet or pan, heat the ghee or oil over medium heat. Once the ghee is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the remaining spices: Add the chopped garlic, dried red chilies (if using), and asafoetida (hing) to the skillet. Sauté for another 30-60 seconds until the garlic turns golden brown and the spices are fragrant. Be careful not to burn the garlic.
- Pour the tempering over the dal: Carefully pour the hot tempering over the cooked dal in the pot. The spices will sizzle and release their flavors into the dal. Stir well to combine the tempering with the dal.
- Simmer and adjust seasoning: After adding the tempering, simmer the dal for another 5-10 minutes over low heat to allow the flavors to meld together. Taste and adjust the seasoning as needed, adding more salt or spices if desired.
- Garnish and serve: Garnish the dal with freshly chopped cilantro leaves. Serve hot with steamed rice, roti, naan, or any other Indian bread of your choice. Enjoy!
📝 Notes
- For a richer flavor, use homemade ghee.
- Adjust the amount of chilies based on your spice preference.
- Serve with steamed rice or roti for a complete meal.
🍎 Nutrition
Calories: 250 kcal
Protein: 12g
Fat: 8g
Carbohydrates: 35g
Fiber: 10g
Calcium: 80mg
