Which one is your favourite dal? Punjabi Dal Makhni to Sindhi 'teen dal', check out our robust selection of dal recipes cooked across the country.
This is a yummy dal. For variation, add coconut milk towards the end of cooking. Freezes well.
This famous “all-in-one” Rajasthani combo makes a perfectly balanced meal.
This is one pan recipe. Easy to make, tastes wonderful with lots of lemon juice and roasted papad.
Ada is a type of dosa usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.
I grew up in an Andhra household and pulihora runs in our blood. Andhra pulihora tastes different from Tamilian or Kannada puliyogare. Give this a try. You will make it again and again. Pulihora is made for almost all Andhra festivals, weddings, and poojas. When we were kids, Pulihora and Daddojanam (curd rice) always travelled with us on train journeys.
This is a Andhra specialty. Pesarattu is a dosa made with Pesara Pappu (Moong dal). You use the moong dal with skin on and this is what gives this dosa the classic green colour. Of course this dosa is high in protein and fibre. Serve it with upma rolled inside and it becomes an ‘MLA pesarattu’.
This is my dad’s favorite paratha. He likes to eat it by putting lots of ghee on it. I do too!
A vegetarian soup lover's delight - here's a twist to the same old dal!
This is one of the most famous sweet dishes in Rajasthan. This sweet dish is made on every occasion especially weddings.
A delectable Rajasthani summer dish that tastes better and better with each serving! I like to add a dash of time juice to my bowl.
Chalkumra Dal is a light and healthy curry cooked as an everyday dish. It is served with plain white rice.
This is a great idli recipe to have on hand for last-minute guests. Serve these idlis hot with ghee on top and chutney or Milagai powder on the side.
This is a typical daal that Sindhi's have with puris! It brings back memories of my childhood days at my grandma's house!
This is one of my favourite daals! I don't make it too often as my family prefers moong daal over this daal. Whenever I come back from vacation this is the daal I crave for!
This is a comforting everyday dal. My kids love this dal mixed with cooked plain rice and ghee. Spinach adds texture, fibre, and essential nutrients.
Patholi is a kind of dry dal cooked with spices. I don’t know if many people know this classic, much loved Andhra dish, but once you try it, you’ll want to make it. My mother makes the best Patholi I have ever eaten and here is her recipe.
This is a classic Andhra preparation. Typical greens to use are thotakoora (amaranth) and spinach (palak koora).
This is a very comforting, hearty dal for a cold day. Serve with fresh phulkas and a colorful, crunchy salad made of chopped onion, tomato and cucumber.
This is the Andhra style rasam or charu that I grew up with. It’s thick and rich in protein because it has more dal than some other rasam recipes. I love this charu with some plain cooked rice and ghee with papad on the side.
We make this dish for Pongal (Sangaranthi) every year.