Dal Recipes

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Dahi Bhalla Recipe (Indian Lentil Fritters in Yogurt Sauce) Recipe

Dahi bhalla is a very common dish in Indian cuisine. Hot fried lentil fritters are soaked in cold water, gently pressed then smothered in a thick yogurt sauce. What makes the dish so special is the combination of sweet tamarind chutney that marries very well with the tanginess of the yogurt. It can be eaten as a snack or appetizer. The dish may be fried, but it’s packed with nutrition so you can enjoy it without feeling that guilty.

For added flavor, I added both chopped dates and date syrup to the tamarind chutney. This dish can be prepared in advance and assembled at the last minute, which is very convenient. Serve with cilantro and mint chutney on the side and you'll have yourself a very flavorful appetizer.


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Masoor Dal Recipe (Yellow Dal) Recipe

Masoor Dal Recipe (Yellow Dal)

09.12.10 by Jackie

Masoor dal is an Indian dish made with coral-colored lentils. Lentils are a very common ingredient in the Indian diet because they provide a great amount of protein for a vegetarian diet. The lentils are mixed with chopped tomatoes, turmeric, ginger garlic paste, onions and curry leaves, then slow-cooked at low temperature.

I think I mentionned that this last summer, we had a terrible planting season this year because of gopher infestations in our garden. We did get a few tomatoes from potted tomato plants Lulu added to the garden later in the season. I gathered that last little crop of Sweet 100 tomatoes and used them for the dal. The natural sweetness from the tomatoes works very well in the dish. It's a simple recipe but both tasty and healthy, and it's also ideal for a vegetarian diet. Serve the legume with a starch and a complete meal is ready.


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Stuffed Karela Recipe (Indian Bitter Melons with Chana Dal) Recipe

Bitter melon (also known as bitter cucumber, bitter gourd or karela) is an acquired taste. That's a polite way of saying a lot of people dislike it. As the name reminds you, it is bitter, but when cooked properly, it can be a delicious side dish. It is also very nutritious. One of bitter melon’s many properties is that it's supposed to lower your blood sugar, so it’s worth working it into your diet.

I've posted several Asian-style bitter melon recipes, but today I cooked it the way my father-in-law likes it. Compared to the Asian variety, Indian bitter melon (or karela) is much smaller and darker, and is covered with spikes. For this recipe, the karela is cut into chunks, fried and stuffed with chana dal. The fried rings of bitter melon are then simmered in masala tomato sauce. Fried onions and amchur, or dried mango powder, cut the bitterness and balance the flavors. You’ll still know you’re eating bitter melon, but you just might like it!

 


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Spinach Moong Dal Recipe Recipe

Spinach Moong Dal Recipe

04.08.10 by Jackie

Moong dal, also known as split mung beans, is a very common ingredient in both Indian and Vietnamese cuisines. In this particular savory dish, the lentils serve as a complementary protein to the spinach. When paired with rice, it's a complete meal in and of itself.

There is a wide range of dals used in Indian cuisine, far more than you may find at an Indian restaurant buffet. Check out my other Indian dal recipes such as toor dal, kali dal, urad dal or masoor dal if you're feeling adventurous.


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Masala Vada Recipe (Indian Urad Dal Fritters) Recipe

Nobody can say no to fried food. These vada (Indian-style fritters) are no exception. The dish is fairly easy to make; all you need to do is soak the lentils long enough before blending them into a mixture slightly thicker than pancake batter. The batter is made of urad dal and mirchi ("chiles" in Urdu), deep-fried, then served with a cilantro chutney. 

We often make large batches of vada on the weekend. The girls and I take turns manning the fry station and preparing more chutney. Frying can be a little scary for kids learning to cook, and I've found that this recipe is a good way of easing them into it. I wouldn't recommend it for small children of course, but my 13 and 14 year old sisters-in-law have really taken to it. Once you try the combination of vada and cilantro chutney for the first time, you'll know why!


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