• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

I Knead to Eat

A food blog with recipes from around the world

  • Recipe Index
  • Pakistani / Indian Recipes
  • Cooking/Baking
  • About Me
  • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Pakistani / Indian Recipes
  • Cooking/Baking
  • About Me
  • Privacy Policy
×
Home » Pakistani / Indian Recipes » The Ultimate Guide to Daal Recipes in the Pakistani & Indian Manner

The Ultimate Guide to Daal Recipes in the Pakistani & Indian Manner

Published: Apr 21, 2020 · Modified: Aug 19, 2022 by Wajeeha Nadeem · This post may contain affiliate links.

Daal is a delicious and healthy staple that’s made all over Pakistan and India. It’s easy to make, cheap, versatile and healthy. I know that I make different types of daal at least once a week, but my favourite is the simplest and easiest, this delicious Daal made with masoor daal.

Ultimate Guide to Lentils

Since daal is such a basic part of South Asian cooking, I decided that it’s about time we have an ultimate guide to the most commonly type of daal (lentils) used in our cooking. This list isn’t exhaustive, of course, but I’ll keep updating it as I make new lentil recipes for the blog.

When I started cooking, one of the most confusing things to remember and figure out was what different types of lentils looked like in their raw form, and keeping track of all the names. So below, you’ll see that I have listed the different types of daals, in their raw and cooked forms, and how to make each type of daal linking to its own recipe post, respectively.

Type of Lentils & How to Cook Them

The Simplest Daal of All (Masoor Daal aka Split Red Lentils)

This is by far the easiest, and simplest daal on my blog. It also happens to be a reader favorite. I also think this is the best daal for beginners, because it’s super hard to fail at. Lol. It also requires only one type of lentils, and just three simple spices: salt, turmeric and kashmiri lal mirch powder OR red chilli powder.

Daal: Indian Yellow Lentils
Daal: Indian Yellow Lentils

For this Daal I use a simple masoor daal which are also know as split red lentils (pictured below). Simply soak the split red lentils in some water, and then boil with spices, until cooked. Add a dollop of butter and chopped coriander, pair with a bowl of freshly steamed rice, and enjoy with kachumber salad. It’s easy peasy and comfort food at its  best.

Masoor Daal (Uncooked)

Masoor Daal Red Split Lentils

Tadka Dal made with Moong & Masoor Lentils

Tadka-Dal

If you’re looking for a more indulgent daal, then Tadka Dal is your answer. It’s made with two type of lentils: moong and masoor, and finished off with a delicious tadka which is made with sliced onions, garlic, and cumin seeds. Super delicious, and as always finish off with a sprinkle of chopped coriander if you have some on hand.

Mixed Moong & Masoor Lentils (Uncooked)

Moong & Masoor Daal

Moong Dal Tadka (Small Yellow Lentils)

Moong Dal Tadka served in a blue bowl, garnished with chopped coriander. Served with white rice.

If you have only one type of daal at home (i.e. moong dal), then you should make this dal. It’s similar to Dal Tadka but only requires one type of lentils. It’s also super yummy and delicious.

Moong Daal (Uncooked)

Moong Daal Small Yellow Split Lentils

Chana Dal (Split Chickpeas)

Chana Dal

While moong and masoor lentils are made by boiling with spices, this Chana Dal is slightly different. It is on the dry side, so usually served with roti as opposed to rice. I make it with a masala of tomatoes and onions. 

Chana Dal (Uncooked)

Chana Dal Split Chickpeas

Mash ki Dal (Urad Dal)

mash ki daal

Mash ki Dal is also usually served with roti as opposed to rice, as it’s dry and does not have gravy. It’s also made with a tomato and onion masala. Mash ki Daal is also known as white urid lentils or urad daal, and it’s a delicious nutritious lentil. It’s traditionally not finished with a tadka like other lentil recipes in the sub continent.

Urad Dal (Uncooked)

Mash ki Daal (Urad Daal)

Kaali Daal (Whole Black Lentils)

Kaali Daal aka Maa ki Daal is made with whole black lentils, and is super healthy and delicious too. 

kaali daal (ma ki dal)

These black gram lentils are soaked first, and then boiled with a handful of pantry spices, and finished off with a beautiful tadka!

Kaali Daal / Black Gram Lentils (Uncooked)

Kaal Daal (Maa ki Dal)

Basic Spices

The most basic spices used in my lentil recipes are:

  • Salt
  • Turmeric powder
  • Kashimiri Lal Mirch OR red chilli powder
  • Coriander powder

Tadka (Spice Tempering)

Many lentil recipes are finished off with an oil tempering known as tadka. The most basic tadka recipe is as follows:

how to make tadka for dal
  • Heat oil to medium high heat.
  • Add sliced onions, and saute until just beginning to become light golden at the edges.
  • Add sliced garlic, and  saute a few more seconds.
  • Then add slit green chillies OR whole red chillies.
  • Add cumin seeds and then saute for about 10 seconds until aromatic.
  • Pour this tadka over the prepared lentils.

There are many other types of tadka, but this is the most common one I’ve seen and used. Some people add curry leaves and other whole spices as rai dana (mustard seeds) to their dal tadka.

Storing & Freezing

Daal can be stored in the fridge in an airtight container for up to 3-4 days. It can also be frozen for up to 2 months.

Serving Suggestions

This is my favourite part of the whole guide, hehe. Lentils are on their delicious, but the game changes when you add different sides and condiments. You can keep it simple with an easy salad, OR go wild with sides such as pakoras. Here’s a list of what you can pair with your lentils. Enjoy!

Savoury Snacks

  • Aloo Pakora
  • Mixed Vegetable Pakora
  • Crispy Golden Potato Cutlets
  • Aloo Tikki
  • Chicken Cheese Balls

Chutney & Raita

  • Coriander and Mint Raita Recipe
  • Green Chutney
  • Easy Raita Recipe

Salads

  • Garbanzo Bean Salad
  • Greek Salad
  • Indian Kachumber Salad
  • Easy Creamy Macaroni Salad

« Kaali Daal (Maa ki Daal)
Chicken Pakora Recipe »

Sharing is caring!

58 shares
  • Share
  • Twitter

Reader Interactions

Comments

  1. Areeba

    July 15, 2020 at 2:18 pm

    5 stars
    Oh my God this daal guide is SO helpful!!

    Reply
    • waj.nad@gmail.com

      July 17, 2020 at 12:55 pm

      Thanks a lot! Glad you found it helpful 🙂

      Reply
  2. Mariyam Farooq

    April 21, 2020 at 11:27 pm

    I love your way of explaining and presenting Recipes.

    Reply
    • waj.nad@gmail.com

      April 22, 2020 at 9:01 am

      Thank you so much Mariyam...I'm glad it's of help to you! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I'm Wajeeha!

Welcome to I Knead to Eat where I share SUPER easy and delicious recipes from my kitchen to yours!
Read More…

Search

Trending Now

Yellow daal in a green dutch oven, garnished with tempering and chopped coriander.

30 Minute Yellow Daal (Masoor Dal)

Poori on a blue plate served with chana masala and suji ka halwa

Poori Recipe | Puri | Halwa Puri

Easy Beef Biryani Recipe

AUTHENTIC Homemade Pakistani Beef Biryani Recipe (Step-by-Step Photos)

Karak Chai Made with Evaporated Milk

Karak Chai

Chana Chaat Recipe

Chana Chaat Recipe

As Featured In

30 Minute Meals

Boondi raita in decorative dish

5 Minute Boondi Raita

Chicken keema with jalepenos.

Chicken Keema

Date milkshake with dates in background.

Date Milkshake

Lemon pepper pasta served on a white platter.

Creamy Lemon Pepper Pasta

Categories

Signup for Email Updates

Footer

^ back to top

About

About Me

Privacy Policy

Contact

Contact

Copyright © 2023 · Foodie Pro & The Genesis Framework

58 shares