Dal (lentils): Indian cuisine

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Dal: Indian cuisine

Delicious mixed dal recipe

The Times of India

Delicious mixed dal


Whole moong dal(green color) : 50 gm Whole masoor : 50 gm Whole urad dal : 50gm Arhar Dal: 50 gm Chana dal: 50 gm Onion : Two medium, finely chopped Tomato: Two medium Ginger garlic paste: 2 teaspoon Chilli powder : To taste Garam masala powder : 1/2 tsp Cumin seeds: 1 tsp


Soak all the four dal in water for 15 minutes and then pressure cook it so that the lentils get cooked properly. Allow it to cool. Heat oil and add cumin seeds. After that add the chopped onion and fry it till the onion gets a nice brown colour. Make sure not to overdo it. Add the ginger garlic paste. After that, add the tomatoes and then add the chilli powder and a pinch of turmeric powder. Let the masala get a nice consistency. After that, add the boiled dal. Let it cook for a while. Before taking it off from the stove, add the garam masala. You can garnish it with coriander leaves. This delicious dal goes very well with either roti/rice.

Cooking moong dal with raw banana

The Times of India

Cooking moong dal with raw banana


Moong dal 75 gms Raw banana - 1 Grated coconut - ½ cup Salt to taste

For Tadka Mustard seeds - ½ tsp Cumin seeds - ½ tsp Asafetida - a pinch Urad dal - 1/tsp Red chilies - one clove halved Curry leave - 3-4 in number


First pressure cook moong dal, raw banana diced and grated coconut. Moong dal requires less amount of water to cook. So put water as per your desired consistency. Take out the cooked dal along with banana and coconut. Add salt and mix well. In the meantime, take a kadhai and make the tadka in a spoonful of oil with the above tadka ingredients mentioned. Add this tadka to the boiled vegetable. Mix well and serve along with piping hot rice and a bowl of hot rasam or serve along with rotis.

Kavita Seth’s Dal Makhani

The Times of India

Kavita Seth’s Dal Makhani

Kavita Seth's dal makhani


Urad Dal (Whole)- 1 cup, Kidney Beans- ¼ cup, White Butter- 1 cup, Rich Cream- 1 cup, Tomato Puree- 1 cup, Ginger Garlic Paste- 5 tsps, Coriander Powder- 1 tsp I Jeera Powder- 1 tsp, Red Chilli Powder- 11/2 tsps I Salt- 2 tsps, water-as required For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste I Gingergarlic paste: 50 gm I Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges


Wash and soak the dal and kidney beans in water for at least two hours. Add salt, cover it and simmer till two third of the liquid is evaporated and dal is cooked. Mash the lentils with the wooden spoon. Now add cream, white butter, ginger garlic paste, red chili powder, coriander and jeera powder. Simmer till it is cooked completely and adjust the seasoning.

Names of dals in English


April 26, 2018: The Times of India

1. Lentils names in Hindi and English!

Lentil is a staple food in every Indian household. Each region of India has its favourite selection of dal and each dal is prepared differently. They are jam-packed with plenty of benefits like protein, fiber, iron, potassium and magnesium. They have no trans-fat, sodium and cholesterol. Often the names of the lentils are confusing and it is difficult to distinguish between them. In Hindi, 'Sabut' is used for whole lentil and the word 'Dhuli' is used for split and husked/skinned lentils. Here is the detailed glossary of names of lentils in Hindi and English are listed below:

2. Moong dal

English name: Yellow Split Gram

3. Moong chilka dal

English name: Green Gram Split

4. Urad dal

English name: Black lentils, Black gram

5. Urad dhuli dal

English name: Black Gram Skinned

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