Unlock the world of Indian lentils in our beginner's guide. Dive into flavors, cooking methods & essential tips. Read on!
Lentils, or "dal" as we lovingly call them, are a staple in Indian kitchens. They
are not just tasty but also super healthy. Packed with protein, fiber, and essential nutrients, lentils are a great addition to your diet.
But if you are new to Indian cooking, the world of lentils can seem a bit overwhelming. With so many varieties and cooking methods, where do you even begin? Don't worry, we've got you covered!
This guide will take you through the basics of cooking with Indian lentils, making your dal journey smooth and enjoyable.
Knowing Your Dals: A Quick Overview
Before diving into recipes, let's get familiar with some common types of Indian lentils:
Toor Dal (Split Pigeon Peas)
This is probably the most popular dal, used in sambar and many other South Indian dishes. It has a slightly nutty flavor and a lovely yellow color.
Moong Dal (Split Green Gram)
Light and easy to digest, moong dal is often used to make simple dals and khichdi (a comforting rice and lentil porridge). It comes in both split (yellow) and whole (green) forms.
Urad Dal (Split Black Gram)
This dal is used to make idli, dosa, and dal makhani. It has a slightly creamy texture and a distinct flavor. Remember to soak it well before grinding or cooking.
Masoor Dal (Red Lentils)
Masoor dal cooks very quickly and becomes quite soft, making it perfect for creamy dals and soups. It has a reddish-orange color and a mild flavor.
Chana Dal (Split Chickpeas)
This dal is used in a variety of dishes, from snacks to main courses. It has a slightly sweet flavor and a firm texture. Soaking is essential for chana dal.
These are just a few of the many lentils used in Indian cooking. Experiencing them will help you appreciate the wide range of flavors and textures they offer.
Essential Equipment and Ingredients
You don't need fancy equipment to cook lentils, but a few key items will make the process easier:
Pressure Cooker or Instant Pot
This is a lifesaver for cooking lentils quickly. It reduces cooking time significantly and ensures that the lentils are cooked evenly.
Heavy-Bottomed Pot
If you don't have a pressure cooker, a heavy-bottomed pot will do the trick. It helps to distribute heat evenly and prevent the lentils from sticking to the bottom.
Spices
Ah, the heart of Indian cooking! Some essential spices for dal include turmeric powder, cumin seeds, mustard seeds, asafoetida (hing), red chili powder, and garam masala.
Aromatics
Onions, ginger, garlic, and tomatoes are the foundation of many dal recipes. They add depth of flavor and aroma.
Oil or Ghee
Use your preferred cooking oil or ghee (clarified butter) for tempering the spices. Ghee adds a richness and nutty flavor that is simply irresistible.
These ingredients are readily available in most Indian grocery stores, so you can easily stock up your pantry.
Basic Cooking Methods: Pressure Cooker vs. Pot
Now, let's talk about how to cook lentils using two common methods:
Pressure Cooker:
Wash and Soak
Rinse the lentils thoroughly under running water until the water runs clear. Soaking the lentils for at least 30 minutes (or longer for harder lentils like chana dal) helps to reduce cooking time and improves digestibility.
Add Water
Transfer the lentils to the pressure cooker and add water. The amount of water will depend on the type of lentil and your desired consistency. A general rule of thumb is to use 2-3 times the amount of water as lentils.
Add Spices
Add a pinch of turmeric powder and salt to the lentils. This helps to flavor the lentils as they cook.
Pressure Cook
Close the pressure cooker and cook on high heat until you hear the first whistle. Then, reduce the heat to low and cook for the recommended time (see chart). Allow the pressure to release naturally before opening the cooker.
Check Consistency
Once the pressure is released, open the cooker and check the consistency of the lentils. If they are too thick, add more water and simmer for a few minutes. If they are too watery, cook uncovered until the desired consistency is reached.
Wash and Soak
Rinse the lentils thoroughly under running water until the water runs clear. Soaking the lentils for at least 30 minutes (or longer for harder lentils like chana dal) helps to reduce cooking time and improves digestibility.
Add Water
Transfer the lentils to a heavy-bottomed pot and add water. The amount of water will depend on the type of lentil and your desired consistency. A general rule of thumb is to use 3-4 times the amount of water as lentils.
Add Spices
Add a pinch of turmeric powder and salt to the lentils. This helps to flavor the lentils as they cook.
Cook
Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer until the lentils are tender. This can take anywhere from 30 minutes to an hour, depending on the type of lentil. Stir occasionally to prevent sticking.
Check Consistency
Once the lentils are cooked, check the consistency. If they are too thick, add more water and simmer for a few minutes. If they are too watered, cook uncovered until the desired consistency is reached. During cooking in a pot, ensure the lentils are not burnt.
Tempering: The Magic Touch
Tempering, also known as "tadka" or "chhonk," is the final step that brings out the flavors of the dal. It involves heating oil or ghee in a small pan and adding spices and aromatics. The hot oil infuses the spices with flavor, which is then poured over the cooked dal.
Add Spices
Add cumin seeds, mustard seeds, and asafoetida (hing). Let them crackle and sizzle for a few seconds.
Add Aromatics
Add chopped onions, garlic, and ginger. Sauté until the onions are golden brown.
Add Chili Powder
Add red chili powder and sauté for a few seconds (be careful not to burn the chili powder).
Pour Over Dal
Immediately pour the tempering over the cooked dal and stir well.
The tempering adds a burst of flavor and aroma that will elevate your dal to the next level.
Simple Dal Recipes to Get You Started
Masoor Dal Tadka
This is a quick and easy dal made with red lentils. Simply cook the lentils in a pressure cooker or pot, then temper with cumin seeds, mustard seeds, onions, garlic, and red chili powder. Garnish with fresh coriander leaves.
Moong Dal Khichdi
A comforting and nutritious one-pot meal made with moong dal and rice. Cook the lentils and rice together in a pressure cooker or pot, then temper with ghee, cumin seeds, and asafoetida.
Toor Dal Sambar
A flavorful and tangy dal made with toor dal, mixed vegetables, and tamarind pulp. This is a staple in South Indian cuisine and is often served with idli, dosa, or rice.
Chana Dal Fry
A dry and spicy dish made with chana dal. Cook the dal until just tender, then temper with onions, tomatoes, ginger, garlic, and a blend of spices.
Soaking is Key
Soaking the lentils helps to reduce cooking time and improves digestibility.
Don't Overcook
Overcooked lentils can become mushy. Cook them until they are just tender but still hold their shape.
Adjust Spices to Taste
Indian cooking is all about personal preference. Feel free to adjust the spices to suit your taste.
Experiment with Different Lentils
There are so many varieties of lentils to explore.
Use Fresh Ingredients: Fresh spices and aromatics will make a big difference in the flavor of your dal.
Do not hesitate to adapt recipes.
