March27,2024
Credit: Google
A creamy and indulgent Punjabi dal made with whole black lentils (urad dal) and kidney beans (rajma), cooked slowly with butter, cream, and aromatic spices
Credit: Google
A simple and flavorful dal made with yellow lentils (usually moong dal or toor dal), cooked with onions, tomatoes, and a tempering of mustard seeds, cumin seeds, garlic, and dried red chilies.
Credit: Google
A Rajasthani specialty made by combining five different types of lentils (usually toor dal, chana dal, moong dal, urad dal, and masoor dal), cooked with spices and finished with a tempering of ghee, cumin seeds, and garlic.
Credit: Google
A popular North Indian dal made with toor dal or a combination of lentils, cooked until creamy and topped with a flavorful tempering of onions, tomatoes, ginger, garlic, and spices.
Credit: Google
A Bengali dal made with split chickpeas (chana dal), cooked with coconut, ginger, green chilies, and spices. It's often served as part of festive meals or special occasions.
Credit: Google
A quick and easy dal made with red lentils (masoor dal), cooked with tomatoes, onions, garlic, and spices. It's a nutritious and comforting dish enjoyed across India.
Credit: Google
A simple and light dal made with split yellow mung beans (dhuli moong dal), cooked with minimal spices and tempered with ghee, cumin seeds, and asafoetida.
Credit: Google
A South Indian lentil stew made with toor dal, tamarind, and a medley of vegetables like drumsticks, carrots, potatoes, and eggplant.
Credit: Google