Dal variations in India are numerous. One can have dal with curry, dal with paratha, dal with rice or roti, dal with steamed rice and coconut milk, dals cooked in an onion-tomato gravy or chili powder-coriander powder-garam masala gravy. Today, we will talk about three of the most popular dal variations in India. We will look at the dal makhani recipe, dal tadka recipe, and Dalma recipe.
Dal Makhani
In a pressure cooker, heat the ghee and add the bay leaf, cinnamon, cloves, and cardamom. Cook the spices for two minutes or until you can smell them. Mix in the ginger garlic paste, green chilies, and onion. Cook until the onions are translucent. Toss in the tomatoes, chili powder, salt, and garam masala. Cook the tomatoes until they are soft. Drain the lentils and add them to the cooker with four cups of fresh water. Cook for at least 45 minutes or until 8-10 whistles. Allow the pressure to release naturally. Open the lid and partially mash the lentils with a potato masher. Cook the dal for another 20 minutes or until it thickens. Incorporate the heavy cream, butter, and Kasuri methi. Allow the dal to stand for 15 minutes before serving.
Dal Tadka
Rinse 1 cup sugar dal or arhar dal in water several times. Before cooking, soak the lentils for an hour or two. Take one teaspoon of finely chopped ginger, 1/2 cup chopped onions, one cup of finely chopped tomatoes, 1 or 2 green chilies (1 teaspoon of chopped Anaheim pepper or Serrano pepper can be substituted for green chilies), and one teaspoon of finely chopped onions. Pour 2.5 cups of water into the mixing bowl. If you’re cooking in a pot, add 4 to 4.5 cups of water. 12 teaspoon turmeric powder and one pinch hing. If you don’t have asafoetida, leave it out. Mix them, and pressure cook the lentils for 7 to 8 whistles. 12 teaspoon garam masala powder, 2 tablespoons chopped cilantro (cilantro), and salt to taste. Remove the pan from the heat.
Dalma
In a pressure cooker, combine the soaked dal, all the vegetables, turmeric powder, bay leaf, and salt. Cook in a pressure cooker on medium heat, adding water as needed. Once all of the pressure has been released, open the pressure cooker. The dal should be cooked thoroughly, but the vegetables should not be mushy. They should retain their shape. If the dal seems dry or thick, add up to 1 cup of water. Allow boiling after adding the roasted powder. Mix in the grated coconut. Heat ghee in a pan. Then add hing, panch phoran, and dry red chili, and allow the spices to sizzle in the ghee for a few seconds.
Conclusion
Dals are healthy beans. They have a wide range of flavors that can be tasted by cooking them in different ways. We have listed the three most popular dal variations to make your dinner better and tastier.
