Dal, dahl, daal or dhal!
OK, so we might never agree how to spell it, but I think we can all agree that Dahl is one of the most fabulous transformations of the humble lentil! Dal is probably the most essential staple dish in Indian cuisine. And it’s one of the most magical and economical foods in the whole world. A handful of lentils, a few spices, and just a bit of TLC transforms into a pot of deliciousness that’s nutritious and makes your tastebuds dance.
About this Dal
There are countless variations of Dal all across India. Every household has their favourite, different regions use varying methods and spices, sometimes it’s served as a meal, sometimes as a side. This dal is a common variation of yellow dal found in northern India called dal tadka (aka dal tarka) that is the most common version served at Indian restaurants here in Australia. “Tadka” refers to a garnish of spices tempered in hot oil that is poured over the cooked dal at the last moment to add a deliciously nutty aroma and flavour bump to the Dal. The tadka is completely optional, as the dal in this recipe is still full of flavour on its own.
KEY DAL INGREDIENTS
Best lentils for Dal– This recipe calls for Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. I was astonished to discover it’s sold at Coles supermarket (international section). Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes). Other lentils can be used as well – see notes for directions and notes on other lentil types.
Dal Spices– Dal is made with far less spices than most Indian curries! This recipe calls for a simple combination of cumin, garam masala and turmeric. Garam masala is a spice mix found in supermarkets nowadays – it’s like a more potent curry powder. Curry Leaves– Whether fresh or dried, they really do add that extra something-something to the Dal! They’re sold in the fresh herbs section at supermarkets and in the dried herbs and spices section. Tadka Spices– As mentioned above, the hot oil spices is optional though if making this for company I would highly recommend it, if even for the dramatic moment when the sizzling oil hits the Dahl (see the video!). The Tadka is made with cumin seeds, black mustard seeds and dried red chillies. You will likely need to find an Indian or other ethnic grocery stores to find black mustard seeds but do not worry if you can’t find them. The dominant flavour in the Tadka is cumin seeds. I wouldn’t even worry if you don’t have dried chillies.
There is a reason why Dal is the single most made dish all across India. 1.4 billion Indians can’t be wrong. Right? 😂 – Nagi x PS. Try slopping it up with this proper homemade Naan or this easy general-purpose Flatbread. Yesssss!!!!
MORE GREAT CURRIES OF THE WORLD!
SIDES AND THINGS FOR DAL
WATCH HOW TO MAKE IT
LIFE OF DOZER
He thought all his Christmas’ had come at once when a box of groceries tipped over in the car….until he realised it was just filled with vegetables!!
