Discover India: Dal

History

Dal, daal or dahl (however you want to spell it) is a staple Indian dish served at every meal time throughout India. Dal is a term referring to dried, split pulses (beans, lentils, and peas) that do not require any pre-soaking since they are split. There are endless types of dal both referring to the food and the dish. Even their colors range widely from varying shades of white, yellow, and red to black, and all are believed to have different health benefits. The history and origin of dal is complex and somewhat uncertain. There are many stories and legends surrounding how each type of dal came to be. However, one thing is certain: this dish has been around since ancient times and is a beloved part of Indian cuisine.

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What is Dal?

Dal is a soup or stew made of dried, split lentils, onion, tomato, garlic, and an array of spices. The type of dal is dependent on what type of pulse is used. For example, the recipe I adapted would be called Masoor Dal Tadka. Masoor dal refers to the red lentils being used and tadka refers to a heated or tempered spice cooking technique. Other types of dal are channa dal (which is yellow lentils) and urad dal (which is black lentils). The names and combinations for this dish are endless!

So, what is tadka? Tadka is a cooking method where spices and aromatics are cooked for a short amount of time in hot oil to release their flavors. The tadka is made separately from the dal which allows the dish to cook for its needed time. This is a great technique used to give this dish an abundance of freshness and flavor!

Like most other dishes I have written about, dal varies based on the region. Masoor dal is popular in eastern India and features simple, staple spices. Every family, from the rich to the poor, indulge in dal. Whether it is the humble toor dal (a quick recipe containing pigeon peas and simple spices) or the decadent, creamy, and slowed-cooked dal makhani ( a much longer recipe containing whole black lentils, red kidney beans, cream, and butter). Not only does this dish range in taste, but also texture. Dal can be thick, creamy, thin, etc. The versatility of this meal is never-ending!

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About this Dish

While dal is one of the simpler Indian meals, it is still bursting with a bunch of flavor. Spices like curry powder, coriander, mustard seed, turmeric, and cumin give a unique earthy, savory, and rich taste while fresh ginger and garlic bring a sense of familiarity. The use of dried red chilies allows a subtle heat to flirt with the tongue, while the use of fresh Thai chilies (for more daring cooks) invites a bold heat to the table. The tempering of the spices in the tadka allows for the aromatic seeds to take on a sweet and fragrant flavor bringing the dish to life and allowing the dish to pop with an array of tastes.

Dal is naturally vegan and so is the recipe I developed this week. I curried some cauliflower and roasted it as a side (this makes a wonderful pairing). I also cut up a whole grain pita for dipping and it was a delicious vehicle for this meal - a traditional way to eat dal. This dish can also be eaten over rice (another traditional way to eat this meal) or simply enjoyed as it is. (For those wanting to be adventurous, try this dish over some cilantro cauliflower rice.) I garnished mine with cilantro and a squeeze of lemon juice for some added freshness which is how this dish is commonly garnished.

For those who may want more protein, curried, roasted tofu or chicken would marry well with this dal. Do not be afraid to be creative!

Enjoy a taste of India!

Masoor Dal Tadka

A rich and flavorful Indian red lentil stew.

Notes

This is a pretty simple spice mixture. If you would like to amp up the flavor a bit more, you could add 1/8 tsp cinnamon, 1/4 tsp cumin powder and 1/4 tsp ground coriander to the dal. It was delicious either way in my opinion!

*If you want a subtle heat, I recommend using dried red chilies and cutting them in half the short way. (If you are sensitive to spice, I would also shake out some of the seeds.) However, if you tend to like your dishes spicier, I quite liked the spice of the three fresh Thai chilies cut in half the short way. Do not forget to take all chilies out before serving! (If you cannot find Thai chilies, Serrano peppers work, but I would only use 2 of them.)

Ingredients

For the Dal:

• 1 1/4 cup red lentils

• 3 cups water

• 1 tbsp neutral oil

• 1/2 yellow onion (diced and split into halves) - use one half for the dal

• 3 fresh Thai chilies or 2 dried chilies split in half *(see notes above)

• 1 1/2 tbsp fresh minced or grated ginger (1 tbsp for the dal, 1/2 tbsp for the tadka)

• 3 cloves of garlic (2 minced for the dal and 1 minced for the tadka)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tsp turmeric

• 1/2 tbsp curry powder

• 2 medium tomatoes diced

For the Tadka:

• 1 tbsp neutral oil

• The remaining half of the diced yellow onion

• Remaining clove of garlic, minced

• 1/2 tbsp ginger minced

• 1/4 tbsp coriander seeds (crushed)

• 1/4 tbsp cumin seeds

• 1/4 tbsp mustard seeds

• 1/2 tsp curry powder

• Cilantro for garnish (optional)

• Lemon juice for garnish (optional)

1. For the Dal:

First, I would recommend rinsing the red lentils in a fine mesh strainer and checking for pebbles as they are often picked in their natural state.

Once rinsed, combine the water and red lentils in a pot and bring to a boil then turn the heat down to a simmer. Red lentils will cook fairly quickly (15-20 minutes) depending on the type and how old they are.

-I cooked mine until they were basically broken down.

While the lentils are cooking, in a large pot, add the oil, chilies and diced onion and heat at medium heat. Sauté this until tender.

Now add the ginger and garlic and sauté for another minute (do not burn the garlic and ginger!) Add the salt, pepper, turmeric, and curry powder and sauté for 30 seconds to 1 minute.

Add the diced tomato and cook this until it breaks down to become more tender and slightly mushy.

Once ready, add the cooked lentils (water and all) to the tomato, onion, spice mixture. Bring this to a simmer and cook until the desired texture is reached. (I simmered this mix until it was fairly thick. However, it will taste just as good if it is made to be thinner more like a soup as well).

2. For the tadka:

In a separate pan, heat the oil at medium heat. Add the onion, garlic, and ginger until slightly tender.

Add the coriander, cumin and mustard seeds and sauté them until they begin to pop and become fragrant (a few minutes). I crushed my seeds with my larger Chef’s knife before adding them to help them release more flavor.

Add the curry powder and sauté this for another 30 seconds.

Incorporate this cooked tadka into the finished dal mixture by simply pouring it on top and mixing it in.

*(If you feel uncertain about the tadka, you can try adding it into your dal separately, like a garnish, instead of adding it into the whole batch to see how it tastes first.)

Now, top your bowl of dal with some cilantro and a squeeze of lemon juice and enjoy!

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Nutrition

Masoor dal is a nutritious recipe. The red lentils have a good percentage of protein to carb ratio. The calories are low per serving and additions of vegetables can make this a complete meal!

Thank you for taking the time to read this post! I hope you enjoyed this post and have a wonderful time making this recipe. As always, please feel free to reach out with any comments or suggestions you may have! :)