9 Best Dal Recipes – How To Cook It To Perfection | Popular Dal Recipes

9 Best Dal Recipes

One of our favourite dishes—the traditional dal—comes to mind when we think of wonderful eating. These are some of our favourite dal recipes that are simple to prepare at home using our step-by-step instructions and basic materials.

Dal Recipes: India is one of the few nations that enjoys diversity in practically every area, with cuisine being the most visible. Since many years ago, delicious cuisine has been unquestionably bringing people together. When we think of wonderful food, one of our favourite dishes comes to mind: the classic Dal. Most Indian homes incorporate this flavorful and adaptable mainstay in our daily diet, whether it is in the form of Panchratna Dal or Dal Makhani.

Try one of our top 9 dal recipes, then read, absorb, and start cooking!

1. Dal Tempered with Clay Recipe

Have you ever considered enjoying a treat that has an earthy scent to it? This unique dal is loaded with the benefits of spices and kasoora clay. This particular dal recipe has a lovely earthy flavour that comes from the red masoor dal, garlic, and clay particles.

Ingredients of Dal Tempered with Clay

  • For the dal:
  • 3 tbsp ghee
  • 1 cup red masoor dal
  • to taste salt
  • 1 tsp turmeric powder
  • Handful coriander leaves, chopped
  • 1 green chilli, chopped
  • 2 cups water
  • For tempering 1:
  • 1/2 tbsp ghee
  • 1 small onion, sliced
  • For tempering 2:
  • 1/2 tbsp ghee
  • 2 dry red chillies
  • 1 tsp cumin seeds (zeera)
  • 1/2 tsp fenugreek seeds (methi seeds)
  • 1 1/2 tbsp garlic, chopped
  • 1 clay plate (broken into pieces)


1.Small, but not too little, pieces of kasoora should be broken up, and they should then be let to soak in water.

For the dal:

1. Thoroughly wash the masoor dal. It doesn’t need to be soaked because it cooks so quickly.

2. Place the rinsed dal in a saucepan with the ghee. For 3–4 minutes, dry roast it.

3. Season with salt and turmeric powder to taste and continue to sauté.

4.Combine well, add water, cover the pan, and simmer on a medium burner. Should you wish, add extra water.

5.Add green peppers and coriander after the dal has been cooked and thickened.

For the 1st tempering:

  1. In a skillet, add one tablespoon of ghee, and cook one-half of a chopped onion till golden. Include it in the dal.

For the 2nd tempering:

1. Place the broken bits of clay plate in a skillet along with 1 1/2 tbsp of desi ghee, a few tiny red chilies, cumin seeds, methi seeds, and minced garlic. Cook it. (Before adding the clay to the dal, sprinkle out any extra water.)

2. Once it has been sautéed, add half of it to the dal and reserve the other half for garnishing. Mix thoroughly.

3. Warmly serve with rotis or rice.

4.Please take note that clay particles are only included to create taste and should not be eaten.

2. Dhaba Dal Recipe

See how to prepare the traditional highway style dal in your house to bring the famed dhaba flavours home. Hot urad dal prepared with a variety of spices, ghee, and a fiery tadka!

Ingredients of Dhaba Dal

  • 5 Cups water
  • 1 cup urad dal (split black gram)
  • 1/2 tsp turmeric
  • Salt
  • For tempering:
  • 1 tbsp butter
  • 1 tsp cumin seeds
  • 1/2 tsp ginger
  • 1 tsp garlic
  • 2 Green chillies (slit)
  • 1 small onion (minced)
  • 1 small tomato, chopped
  • 1/4 cup tomato puree
  • 2 tsp dhaba tadka mix
  • 1 Lemon (juiced)
  • For dhaba tadka mix:
  • 1 tbsp jeera
  • 1 1/2 tbsp dhaniya seeds
  • 1 tsp fennel seeds or saunf
  • 1 tsp whole cloves
  • 1/2 inch cinnamon stick
  • 1/2 tsp Kashmiri red chilli powder
  • 1/4 tsp ground mace (Javitri powder)
  • 1 tsp turmeric powder
  • to taste salt


1. Prepare the dal by adding salt and turmeric.

To make the dhaba tadka mix:

1. On a tawa, dry roast the entire spices (cinnamon, cloves, saunf, coriander seeds).

2. Add the turmeric, chilli, and javitri powders and continue to roast. Put the salt in. The spices should be ground to a powder. This powder can be kept on hand.

For the dal:

1. In a deep pan, sauté the ginger, garlic, and zeera in a tablespoon of white butter.

2. Add the onions once they become transparent.

3.Add salt, green chilies, and the chopped tomatoes after adding the cooked dal.

4.Add the tomato puree and the dhaba tadka mix after one minute.

5. Add lime juice on top.

3. Maa Ki Dal Recipe

This dish, which comes straight from the Punjabi kitchen, is a huge hit! made with a tonne of love and hearty ingredients like black dal, butter, milk, and yoghurt. Have a filling dinner with this dish plus some rice or chapati.

Ingredients of Maa Ki Dal

  • For the dal:
  • 1 cup black urad dal (soaked overnight)
  • 3 cups water
  • 3-4 garlic cloves (smashed)
  • 1 small ginger (smashed)
  • to taste salt
  • For the tadka:
  • 2 tbsp ghee
  • 2 Brown cardamom
  • 4-5 Cloves
  • 1 Cinnamon stick
  • 1/2 tsp cumin seeds
  • 1 onion, chopped
  • 1 tsp ginger, chopped
  • 1 tsp garlic, chopped
  • 2 Green chilies, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tomato, chopped
  • 250 gms curd
  • 2 tbsp cream
  • 2 tbsp butter
  • 1/2 Lime (juiced)
  • For garnishing:
  • Coriander, chopped
  • 1 Green chilli (split)
  • 1 tsp cream
  • 1 tsp butter


For the dal:

1. Combine 3 cups of water and a cup of dal that has been soaked over night in a pressure cooker. They should be pressure cooked for 45 minutes with some salt, ginger, and garlic.

2. Put the dal that has been pressure-cooked into a kadhai. Over medium heat, cook it with approximately 2 cups of water. Stir occasionally.

For the tadka:

1. Add ghee, brown cardamom, cloves, cinnamon, and cumin seeds to a separate pan.

2. After thoroughly sautéing them, add finely chopped onions, ginger, garlic, and green chilies.

3. Combine them thoroughly and season with salt to taste, along with the turmeric, cumin, coriander, and red chilli powder.

4.Combine them thoroughly for roasting.

5. Sauté them in a little water and chopped tomato to remove the gloss. Add this combination to the kadhai that the dal is boiling in after the tomatoes are fully cooked.

6. Now incorporate the curd, cream, butter, and half a lime.

7.Combine them, then boil the mixture for 10 minutes over low heat.

8. Add coriander, butter, green peppers, and cream as garnish.

9. Provide hot drinks!

4. Gujarati Dal Recipe

This dish includes a special masala mix and a flavorful Gujarati-style toor dal prepared with potatoes and peanuts. tomatoes and a tonne of spices are blended together to create a mouthwatering dish.

Ingredients of Gujarati Dal

  • For the dal:
  • 1 cup toor dal (Boiled with a little salt)
  • 2 tsp smashed ginger
  • 2 green chillies
  • 1 Tbsp jaggery
  • 3-4 pieces kokum
  • 1 Tbsp coriander leaves, chopped
  • 3-4 Tbsp peanuts
  • 2 potatoes, boiled, chopped
  • Salt, to taste
  • For the tempering:
  • 1 Tbsp ghee
  • 2 bay leaves
  • 3-5 round red chillies (Boria mirch)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 stick cinnamon
  • 3-4 cloves
  • 1/2 tsp meethi dana
  • 2 tsp kasoori methi
  • 3-4 curry leaves
  • 1 tomato, chopped
  • 1/2 tsp sugar
  • Salt, to taste
  • 1 tsp turmeric
  • 1 1/2 tsp dhaniya powder
  • Coriander leaves, to garnish


Prepare the dal:

1. Add the water and boiling toor dal to a pan.

2. Add the potatoes, ginger, green peppers, jaggery, kokum, coriander leaves, and salt.

3.Cover and boil until it begins to thicken somewhat.

Prepare the tempering:

1. Add ghee, curry leaves, bay leaves, boria mirch, cumin, mustard, cinnamon, cloves, and meethi dana to a pan.

2. Add the coriander powder, turmeric, salt, sugar, and tomatoes. Cook tomatoes until they begin to slightly wilt.

3. Add this to the dal while it simmers. 2 to 3 minutes of cooking.

4.Add chopped coriander leaves as a garnish. Serve.

5. Tadka Dal (Bengali Style) Recipe

A quick and easy method for making dal the Bengali way. Creamy channa dal is served with a tempering of whole red chillies, mustard, and coconut for a lovely scent. Savour the tangy, spicy dal with rice or chapati.

Ingredients of Tadka Dal

  • 1 Cup chane ki dal (Bengal gram)
  • 5 cups water
  • 1 tbsp salt
  • 1 tsp haldi (turmeric)
  • 2 tsp ginger, chopped
  • 1 tsp sugar or to taste
  • 1 tbsp nariyal pieces (heaped), pan fried
  • 2 tbsp sarson ka tel
  • 1 tsp sarson (mustard seeds)
  • 2-3 Sabut lal mirch
  • Coriander leaves for garnish


1.After selecting, cleaning, and washing the dal, simmer it till tender with water, salt, haldi, and ginger.

2. Add the fried nariyal and sugar.

3. Add the sarson and lal mirch to the hot oil.

4.Add the dal and cook for one minute after coming to a boil.

5. Serve hot with coriander leaves as a garnish.

6. Panchratna Dal Recipe

An excellent Sindhi recipe. Here’s to five to the power! The greatest dals—moong, channa, masoor, urad, and tuar or arhar—come together to simmer in a variety of spices for a rich, creamy meal.

Ingredients of Panchratna Dal

  • 1/4 Cup whole urad dal (black lentils)
  • 1/4 cup chana dal ( Bengal gram split)
  • 1/4 cup moong (whole green grams)
  • 1/4 cup masoor dal (Egyptian lentils)
  • 1/4 cup tuar dal ( Arhar/ pigeon peas )
  • 2 small onions, finely chopped
  • 1 tbsp ginger garlic paste (Garlic: optional )
  • 2-3 green chillies
  • 2 large tomatoes
  • As per taste salt
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 1/2 tbsp ghee/oil
  • 1 tsp cumin seeds
  • A pinch of asafoetida powder (Hing)
  • for garnishing coriander leaves


1. Combine, pick, rinse the lentils several times, and soak them in water for one to two hours.

2. Add the lentil mixture and water to a pressure cooker (or slow cooker) until the water level is higher than the lentil level. When using a pressure cooker, add salt and turmeric and cook for 3 to 4 cooker whistles.

3.If using a pan, bring the water to a boil before simmering it for 30 to 40 minutes on low heat.

Ensure that the pan is covered, and stir the dal occasionally. If extra water is required, add some.

4.In the meantime, add 1 1/2 to 2 tbsp of ghee or oil to a frying pan or kadahi and let it to heat up. Add some cumin seeds and a pinch of hing slowly.

5.After the cumin becomes brown, add the ginger, garlic, or simply ginger paste and saute thoroughly. Next, add the onions and saute until they begin to turn somewhat brown.

6. Add the tomatoes, green peppers, and coriander powder and simmer well until the oil separates or the tomatoes are tender.

7.Now stir the dal just a little before adding it to the pan or kadahi ( you can pour the onion- tomato mixture in the cooker if your frying pan cannot accommodate the dal).

8.Combine well, add water if necessary, and simmer on low heat for at least 15 minutes or in a pressure cooker for three whistles. five more minutes of simmering.

9. Modify the dal’s consistency. This dal is meant to have a creamy texture. The texture becomes more creamy the longer you cook it on a low burner.

10. Add coriander leaves as a garnish.

11. Include rice or roti with it.

7. Dal Makhni Recipe

Among the greats! The most popular dish to make at home is Dal Makhani, which is simple to prepare to perfection. This dish has urad dal cooked with masalas, tomato puree, and cream, and is a perennial favourite. It may be prepared for dinner parties as well as being often prepared in Indian households for supper. This dal makhani may frequently be seen on the menus of various restaurants. This recipe for rich, creamy, butter-loaded dal goes well with naan, paratha, or some cooked rice.

Ingredients of Dal Makhani

  • 2 Cups sabut urad dal
  • 8 cups water
  • 2 tbsp salt
  • 1 tbsp ginger, sliced
  • 2 tbsp butter
  • 1 tbsp oil
  • 2 tsp shahi jeera
  • 1 tsp kasoori meethi
  • 2 cups tomato puree
  • 1 tsp chilli powder
  • 1 tsp sugar
  • 1/2 cups cream
  • for garnishing green chillies (slit lengthwise)


1. Add water, 1 tablespoon of salt, and ginger to the dal. Sauté the dal until it is soft.

2. Heat the butter and oil in a heavy-bottomed pan. Add kasoori methi and shahi jeera. Add the tomato puree, remaining salt, chilli powder, and sugar when they start to sputter.

3. Stir-fry until the oil separates over a high temperature.

4. Add the cooked dal and bring to a boil. If not, add a little water. The consistency should be such that the dal moves around easily when stirred.

5.Simmer until everything is fully combined, uncovered. Add cream and serve immediately with green chilies as a garnish when it has cooked through.

8. Chironji Ki Dal Recipe

A success during the fasting days. This dish mixes chironji with savoury Indian flavours and is straightforward but remarkable. Test it out!

Ingredients of Chironji ki Dal

  • 1 Cup chironji (charoli seeds), soaked
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 2-3 Green cardamoms
  • 4 Peppercorns
  • 1 tbsp ginger, finely chopped
  • 2 green chillies (slit)
  • 1 tbsp coriander powder
  • 2 tsp rock salt
  • 1/2 tsp chilli powder
  • 2 tbsp yogurt
  • 1/2 ghiya (optional), chopped
  • for garnishing coriander leaves


1. Scrub the seeds to get rid of the husk, then throw it away.

2. Convert half of the mixture to a paste. Cumin, cardamom, and peppercorns are added to heated ghee. Add the ginger and a little sauté.

3. Add the yoghurt a little at a time, stirring thoroughly to prevent burning, until the ginger has begun to colour a bit (if using ghiya, add the ghiya first and sauté). Coriander, salt, chilli powder, and green chilies should be added after the oil separates.

4.Continue to sauté, add the chironji, and stir thoroughly. Bring to a boil by adding water until it is approximately 2 cm above the mixture.

5.Simmer the chironji until fully cooked. Serve hot with coriander leaves as a garnish.

9. Pachmela Dal Recipe

A lovely medley of dals, fragrant spices, and copious amounts of ghee are cooked together in this dish from the country of the warriors.

Ingredients of Pachmela Dal

  • 3 Tbsp Moong ki daal (chilkewali)
  • 3 tbsp Dhuli moong
  • 3 tbsp Arhar ki daal
  • 3 tbsp Dhuli urad
  • 3 tbsp Channe ki daal
  • 2 tsp Salt
  • 1/2 tsp Turmeric
  • 1 tsp Sugar
  • 2 tbsp Ghee
  • 1 tsp Cumin seeds
  • A pinch of Asafoetida
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Onion seeds
  • 1/2 tsp Fennel seeds
  • 1 tsp Ginger, finely chopped
  • 1 tsp Coriander powder
  • 1/2 tsp Chilli powder
  • 1 tsp Amchoor powder
  • 1 tbsp Coriander leaves, chopped


1. Cook the dals in a thin, pourable mixture with the salt, turmeric, and sugar.

2.Add the cumin, asafoetida, fenugreek, onion, and fennel seeds to the heated ghee.

3. Add the ginger and cook it until it turns light brown when the seeds begin to sputter.

4.After thoroughly mixing, add the cooked daals, coriander, chilli, and amchoor powders.

5.Bring to a boil, then reduce the heat and simmer for 5 to 10 minutes.

6. Serve hot with coriander leaves as a garnish.


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