Lentils can turn any meal from bland to grand with the right touch!
Lentils, or "dal," as they're called in India, are a kitchen staple that everyone knows about. They're not just nutritious but super versatile too. From spicy curries to comforting stews, lentils can do it all. Check out this article to see how different regions in India use lentils in their cooking and get some great ideas for your own kitchen adventures!
Let’s start with sambar dal, the classic South Indian favourite! This lentil soup is packed with flavour and nutrition. Toor dal is cooked with veggies like drumsticks, okra, and tomatoes, all mixed with a special spice blend called sambar masala. And the sweet, tangy, somewhat spicy sensation it provides is to die for! It’s the perfect side for dosa and idli, or just enjoy it with rice. Trust us, once you try sambar, you'll want it in your regular meal rotation!
Dal Bati Churma is a popular Rajasthani feast you’ve got to try! It includes a hearty lentil curry (dal), round wheat buns (bati) baked to perfection, and a sweet, crumbled wheat dish (churma). The dal is spiced up nicely, and the bati is typically served with a generous dollop of ghee. Each component brings its own unique flavour and texture, making it a memorable meal.
Moong dal khichdi is a must-have for the rainy days! This comforting, one-pot dish brings together moong dal (split green gram lentils) and rice, simmered with spices like cumin, turmeric, and a touch of asafoetida. It’s easy on the stomach, making it a go-to for when you're feeling under the weather or need a quick, wholesome meal. Often enjoyed with achar (pickles) or ghee, khichdi is pure comfort. And if you’re up for a treat, add some onion or potato fries and raita—yes, raita pairs perfectly with khichdi too! Give it a try and see for yourself!
Calling all 'uchhe' fans! Tetor Dal is a particular Bengali dish with a robust, distinct flavour. This dish consists of red lentils cooked with sautéed bitter gourd, seasoned with turmeric, cumin, and mustard seeds. The bitterness of the gourd is well tempered by the tanginess of tamarind, resulting in a wonderfully unique flavour. It's a beloved comfort food in Bengali cuisine, ideal for beginning your meal and preparing your taste for the delectable meals that follow. If you have not tasted it yet, you are in for a refreshing surprise!
Dal Makhani is a total crowd-pleaser! This North Indian dish is all about those creamy vibes, with black gram lentils and kidney beans cooked slowly in a rich tomato gravy. Add in some butter and cream, and you’ve got a dish that’s super indulgent and delicious. It’s perfect with naan or rice, and you’ll find it on the menu at pretty much every Indian restaurant.
Here's another entry from Rajasthan! Panchmel Dal is a spicy and tangy dish made with a blend of five different lentils. It’s cooked with traditional Rajasthani spices, giving it a hearty and robust flavor. Usually enjoyed with chapati or rice, this dish beautifully captures the rich culinary heritage of the region. Give it a try and enjoy a true taste of Rajasthan!
In India, we know how to take something simple like lentils and make it seriously delicious. Whether it's the creamy, comforting Dal Makhani or the tangy, spicy Sambar, lentils are a staple in our kitchens. They're not just packed with protein but also soak up tonnes of avor. So, if you're ready for a flavour-packed adventure, try these lentil dishes and enjoy the tasty journey through our cuisine!
