If Romeo and Juliet symbolically -represent romance, then so do Dal and Chawal. This is one of the most comforting foods that Indians are blessed with. It’s the go-to food when you’re sick, it’s also the go-to food when you’re celebrating. All-day, all year, it never fails to charm people with its tasty, healthy and soothing power. Cultivated from the earliest days of civilization, dal is somewhat indispensable to the Indian diet.
India is the largest producer of pulses in the world. These pulses are among the most important staple foods in South Asian countries and form an important part of the cuisines of the Indian subcontinent. Among all those pulses cultivated, DAL represents the dried, split pulses (that is, lentils, peas, and beans).
Dal makhani or dal makani is a dish originating from the Punjab region of India. The primary
ingredients are whole black lentils, red kidney beans, butter and cream. The dish gets its
richness from the use of cream or butter, but it can also be prepared with yoghurt, milk or no dairy. Nowadays, you find Makhani as a staple in all North Indian restaurants across the
Dal fry is a yellow colour soup of lentils which we can cook either with whole lentils, beans or split lentils with or without husk. The altering of flavours can take place with modification in the spices according to our preference. It is an integral part of the main course of almost all Indian families and is regularly present in variant styles. Being a popular north Indian dish, it is also a low caloric nutritious food. This recipe provides a dish which is a source of protein for the vegetarians and provides a good accompaniment with roti, naan bread, rice or pulao.
In Telugu, this khatta dal or sour dal is popular as mamidikaya pappu. Here ‘mamidikaya’ means mango and ‘Pappu‘, means dal. The recipe featured is a family favourite and its as simple as it can possibly be. Mango and tuvar dal are a magical combination. They are lovely on their own, but together, above all, they are a match made in heaven. The tang of the mangoes bolsters the earthiness of the lentils and the garlic infused spiced seasoning lends a subtle savoury flavour.
It may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as a relish. Toovar and chana dals are pressure cooked with chopped lauki, tomatoes andturmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it
This dish is nothing but lentils cooked with spinach & tempered with basic Indian spices. It is a healthy, delicious and one of the most made palak recipes in Indian homes. This simple protein rich dish, we can eat with plain rice, chapati/ roti or different kinds of bhakri (flatbreads)
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