Daal is a popular Indian dish made from lentils or legumes, with endless variations and regional preparations. It is a staple for many vegetarians due to its high protein content and affordability. Spices are essential to Indian cooking, and even basic daal recipes can use unique flavors. A simple recipe involves soaking yellow lentils, boiling them until soft, and adding spices like garlic, turmeric, and chili powder. Daal can be served as a side dish with curry or as a main dish with rice and naan bread.
Daal, or dal, is one of the most common ingredients and dishes in Indian cuisine. The term refers to lentils and similar legumes, as well as a thick, spicy stew made from these ingredients. There are endless variations to daal preparations; learning how to cook a basic version is a great way to start learning Indian cooking.
The reasons for Daal’s popularity are related to flavor and diet. Lentils and other legumes are abundant throughout India, Pakistan and nearby areas, making them easy to find and often inexpensive. Lentils and legumes are also extremely high in protein, making them part of a balanced diet for the many Indians who follow a vegetarian lifestyle.
The legumes that form the basis of a daal dish can be divided or whole, although nutritionists suggest that dividing them may reduce the dish’s nutritional value. Many regions of India have their own special preparation method for this popular dish; for example in Delhi, daal is often made with ghee and served with rice. In Uttar Pradesh, the dish is often called masoor dal and can be cooked with red squash, tamarind, green chillies and ginger. In parts of southern India, lentils are often used in a highly spiced preparation called sambhar.
Even the most basic daal recipes can use spices unknown to many Western cooks. Indian grocery and specialty stores can be a great source for the more unusual flavors called for in this and other Indian recipes, including dried mango powder or amchur, tamarind, turmeric, and asafoetida. Spices are central to almost all Indian cooking, and some spice combinations are even specific to certain regions of the country.
To prepare a basic daal recipe, soak yellow lentils, called moong dal in water for 30 minutes, then boil in water until it becomes thick and soft. Add the grated ginger, diced tomatoes and a squeeze of lemon juice. In a saucepan, combine a small amount of the vegetable oil with the garlic, turmeric and red chili powder. Stir the garlic mixture into the lentils and serve hot. Keep in mind that this is one of hundreds of recipes available for dal; the flexibility of the pot encourages experimentation.
Dal is a great side dish and can be served with almost any type of Indian curry. To be accurate with regional combinations, look for curry recipes from the same general area of India as a dal recipe. Dal is also excellent for lunch served alongside rice and naan bread.
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