Origins

Daal can actually refer to two things: a pulse that has been split, or the dish made from it. The dish itself is popular all across both north and south India, and the flavor and texture are different from region to region.

The type of Daal you enjoy will depend on the exact pulse you’re using as a base. For example, yellow pigeon peas create Toor Daal, split chickpeas are used for Chana Daal – and so on!

Why You Will Love This Recipe

Daal is a lovely and simple recipe that will quickly become your comfort food. Here are several other great things to love and enjoy about this dish:

• It’s super healthy and nutritious, and it’s typically vegan
• It’s great for feeding large crowds. You can make a huge amount in the morning and just reheat it when it’s time to serve
• It tastes even better when you reheat it
• There’s basically no skill required to make this dish, and you’re pretty much guaranteed to get amazing results
• Lentils are extremely cheap and widely available. You can use them to make filling vegetarian meals where you won’t miss the meat at all.

Tips

If you want to create an unforgettably good serving of Daal, here are a few tips:

• The creamier and thicker the consistency of Daal is, the better it is. Make sure to cook this dish over a low flame to get the most out of the pulses you’re using, but avoid overcooking the lentils
• Don’t overwhelm the dish with seasonings. The best servings of Daal are those that use spices and seasonings to highlight the natural flavor of the pulses, not overpower them
• Soak your Daal for at least an hour before cooking. This allows the pulses to absorb the water and cook much faster

Daal is pretty hard to mess up. I don’t usually measure ingredients for savory and spicy dishes like this one, so they change a bit every time. The more you make Daal, the more the dish will evolve to truly become yours.

Ingredients

For our recipe, red lentils form the base, with other ingredients and spices providing further depth of flavor and nutritional value.

Most of the ingredients can be found at your local supermarket. For a few of the less common ingredients, make sure to try checking specialty grocery stores.

Here are the main ingredients for your Daal:

• Red lentils. These have a mild taste that’s best described as a cross between sweet and nutty. They’re packed with nutrients and are a great choice for vegetarians and those who want to avoid eating meat
• Ghee (also known as “samna” in Arabic). It’s one of the most common ingredients in Indian cuisine. A type of butter, ghee is rich and creamy – elevating your Daal’s flavor and texture
• Herbs and spices. Daal also relies on a variety of ground spices and flavorings to bring out the natural flavor of the pulses. For our recipe, we’ll use coriander, turmeric, cumin, and cinnamon, as well as onions, tomatoes, garlic, and ginger
• Curry powder. Indian cuisine is rich in its use of herbs and spices. One of these is curry powder, which has a combination of sweet and savory flavors that enhance the overall appeal of your Daal.

Serving Suggestions

• Daal and Naan make the best pair. Serve this Daal with some soft chewy pita bread for a comforting meal. Add mango chutney for extra deliciousness
• Rice is another filling carb that pairs well with Daal. There are lots of ways to cook rice with a variety of flavorings for a tasty and authentic flavor
• Roti bread is great with Daal as well. Use it to scoop up the Daal for a tasty and useful combination.

Substitutions

• You can use pretty much any kind of split pulse instead of red lentils and the dish will turn out great! Common replacements include chickpeas, moth beans, pigeon peas, and mung beans
• If you can’t find ghee, you can make it from scratch, or use another butter or oil as a substitute. Most oils replace ghee on a ¾ volume scale: three-quarter parts of oil are used for one part of ghee. Coconut oil, butter, and vegetable oil can replace ghee in a one-to-one ratio.

Equipment

• A knife and chopping board — or even a food processor! — to prepare the ingredients
• A grater or shredder for the ginger (optional)
• A grinder of some kind for the spices
• Any large pot for boiling.

FAQs

Can I Freeze the Daal after I Make It?

Yes — it actually freezes very well! You just need to store it in some kind of container and reheat it when the time comes.

This makes Daal a great recipe when meal-prepping. Feel free to make a large batch and store it to eat for lunch and dinner at any time.

Is Daal Healthy?

Yes. There aren’t many artificial additives in the dish, making it an appealing option for health-conscious eaters especially if you’re careful with choosing a healthy curry powder.

Plus, each of the main ingredients has its own nutritional benefits as well!