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5 Easy-to-make Dal recipes Even Amateurs Can Cook at Home

Apr 27, 2017

The quintessential dal is a must-have item on the plate of every Indian household. It is one of the staple items of our daily diet and it’s consumed all over India in various forms. There’s dal tadka, dal makhani, sambar and so many delicious varieties of dal in India. It’s difficult to say which tastes better than the other and therefore one must try them all.

If you’re an amateur cook, dal is one item that you should know to cook. In difficult times, dal and rice are all you need to survive. So, if you know how to cook dal perfectly, you are good to go. Here are 5 easy-to-make dal recipes that you can cook at home without any hassle.

1. Kalonji dal

This dal recipe is usually prepared in the regions of Bihar, West Bengal and Odisha. It is one of the easiest recipes that you can try.

Ingredients

Masoor dal – 1 cup

Garlic – 2-3 cloves (chopped)

Tomato – 1 (chopped)

Kalonji (kala jeera / onion seeds) – 1tsp

Salt as per taste

Turmeric powder – 1tsp

Oil – 1tbsp

Water – 2 ½ cups

Coriander leaves for garnish

Directions:

Wash and pressure cook the dal with water, turmeric powder and salt on low flame. Wait for 3 whistles to ensure that the dal is fully cooked. Once done, keep it aside.

Heat oil in a pan and add kalonji and chopped garlic. Sauté for a minute.

Add in the tomatoes and cook for 2-3 minutes till the tomatoes turn mushy.

Pour in the cooked dal and mix well. Allow it to boil for about 5-6 minutes and then turn off the heat. Garnish with coriander leaves.

2. Jeera tadka dal

Fragrant cumin seeds make this dal recipe a perfect one to go with rice.

Ingredients

Toor dal – 1 cup

Garlic – 2-3 cloves (chopped)

Tomato – 1 (chopped)

Jeera (cumin seeds) – 1tsp

Salt as per taste

Turmeric powder – 1tsp

Oil – 1tbsp

Water – 2 ½ cups

Coriander leaves for garnish

Directions:

Pressure cook the dal with water, turmeric powder and salt on low flame. Wait for 4 whistles. Once done, keep it aside.

Heat oil in a pan and add jeera and chopped garlic. Sauté for a minute.

Once the cumin seeds start spluttering, add in the tomatoes and cook for 2-3 minutes till the tomatoes turn mushy.

Add in the cooked dal and mix well. Bring it to a boil and let it cook for 5-6 minutes on low flame. Turn off the heat. Garnish with coriander leaves.

3. Dal fry

This simple dal recipe is best paired with hot rotis and chapatis. Here’s how you can make it.

Ingredients

1 cup moong dal

1 small onion (chopped)

1 thinly sliced onion

8 cloves garlic (chopped)

2 chopped tomato

1/2 pounds red chilli powder

1/4 teaspoon cumin seeds

2 sprigs curry leaves

1/4 teaspoon powdered turmeric

1/4 teaspoon mustard seeds

2 red chillies

1/2 tablespoon lemon juice

Chopped coriander leaves

Directions:

Soak the dal for 30 minutes before cooking. Pressure cook it with 3-4 cups of water, tomatoes, onion, garlic, salt, turmeric powder and chilli powder. Wait for 3 whistles.

Heat oil in a pan and add mustard seeds, curry leaves, red chillies, cumin seeds and sliced onion. Sauté for 3-4 minutes. Your tadka is ready.

Serve the dal in a bowl and add this tadka to it.

Garnish with coriander leaves and add a few drops of lemon juice.

4. Chironjiki dal

This dal recipe is perfect for the days of fasting when you can’t eat onions or garlic.

Ingredients

1 cup chironji (charoli seeds) - soaked in water for 2 hours

1 tsp cumin seeds

2-3 green cardamoms

4 peppercorns

1tbsp ginger (finely chopped)

2 green chillies (slit)

2 tbsp yoghurt

1tbsp coriander powder

2 tsp rock salt

1/2 tsp chilli powder

2 tbsp ghee

Coriander leaves for garnish

Directions:

Remove the husk from the seeds by rubbing them on your palms. Discard the husk and grind the seeds into a paste.

Heat ghee in a pan and add cardamoms, cumin seeds and peppercorns. Sauté for a minute.

Add ginger and cook for 2-3 minutes. Then add whisked yoghurt and stir immediately. Once the oil starts separating, add coriander powder, green chillies and chilli powder. Cook for 4-5 minutes.

Add about 3-4 cups of water, rock salt and mix well. Simmer for about 15-20 minutes on low flame. Garnish with chopped coriander leaves and serve hot with rice.

5. Aam dal

The flavour and taste of unripe mangoes give this dal a unique flavour. It’s perfect for summers.

Ingredients

1 cup Toor dal

½ cup unripe mangoes (sliced)

1tsp panchforon (Bengali five-spice mixture)

2 dry red chillies

1tsp mustard seeds

½ tsp sugar

Salt as per taste

1tsp turmeric powder

1tbsp mustard oil

3-4 cups of water

Directions:

Pressure cook the dal with water, salt and turmeric powder. Once done, keep it aside.

Heat mustard oil in a pan and add panchforon (cumin seeds, brown mustard seeds, fennel seeds, onion seeds and fenugreek seeds), dry red chillies, mustard seeds and sauté for 2-3 minutes.

Add the mango slices, turmeric powder, red chilli powder and a pinch of salt. Cook for 3-4 minutes.

Now add in the cooked dal and bring it to a boil. Add sugar and simmer it for about 8-10 minutes till the mangoes are tender. Serve with steamed rice.

Dal is one of the amazing dishes that tastes amazing with roti as well as rice. Make sure that you use clean and pure water every single time you prepare dal. 

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