Dal is a staple in Indian households, which is consumed daily. It is comforting, familiar, and can be relied on. But it has to be admitted: when the taste is the same every day, dal feels less like an everyday comforting meal and more like a task. But what if you know you can recreate different variations of the same to give your taste buds an adventure? Across different states, people have been reinventing dal in various ways. Adding dumplings, tempering it with unusual spices, stirring in coconut, or even cooking it in mustard oil or ghee until it tastes nothing like the regular bowl. These lesser-known dal dishes from across India are not just recipes; they are creative ways to make everyday meals exciting that you will look forward to.
The best part? You will still eat something wholesome, full of protein and easy to digest. The only difference is that it’s lively, surprising and full of various textures and flavours. Trying a new dal recipe every day feels like travelling across India without having to leave your kitchen.
Himachali Teliya Mah
It is a slow-cooked Himachali urad dal that is rich, dark, and smoky as the tempering is done in mustard oil. The dal turns silky but has rural charm in every bite. Spices are minimal, which allows the earthiness of urad to shine throughout. Once prepared, drizzle some hot ghee, as it pairs beautifully with rice or rotis. Teliya Mah is the kind of dal that makes even the simple meals feel soulful, almost therapeutic, particularly on cold evenings.
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Chana Dal Pitha Curry, Bihar
This is not a regular dal, but is a quirky, comforting blend of soft rice dumplings steamed in a thick, creamy chana dal. The texture is fun where tender dumplings are boiled in a mildly grainy dal base, balanced with ginger, garlic and panch phoran (a spice blend of five condiments: fenugreek, nigella, cumin, black mustard and fennel seeds). Every bite feels comforting and filling, like a warm, cosy hug. Slightly sweet, spicy, and extremely enjoyable. It is a dish that turns dal into an experience rather than a dull, boring side.
Varan Phal, Maharashtra
This is a dal that is like handmade pasta. Varan Phal is prepared from wheat flour in square-shaped dumplings, directly into a hot boiling toor dal, making a one-pot dish that is extremely comforting and hearty. The dal is soft and slightly sweet, whereas the soft dumplings soak up all the flavour. Topped with a ghee tadka prepared with jeera, hing and garlic, it becomes a wholesome one-pot meal you can slurp or simply scoop. Prepared from basic, simple ingredients, but has an indulgent taste.
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Rajasthani Dal Dhokli
Unlike the Gujarati variation, the Rajasthani dal dhokli is more vibrant, tangy and much thicker, almost like a dal stew. The toor dal is cooked down until it turns creamy, whereas the dhokli remains a bit chewy, providing a comforting contrast of flavours in every bite. The distinct smokiness from the ghee tadka and a bold hit of red chilli make it perfect to enjoy in cold winter evenings. Dal dhokli is filling, comforting and almost feels like a warm dessert meal that is meant to be enjoyed slowly, one bite at a time.
Cholar Dal With Coconut & Raisins, Bengal
This dish feels festive in every bite and is thicker and sweeter than regular dal. The chana dal remains firm, giving it a nutty, creamy taste. What makes cholar dal special is the pops of flavour, i.e., fried coconut flakes, plump raisins, cloves and a little hint of ghee. It is warm, aromatic and deliciously rich without being too heavy. This dal is traditionally served with luchi, but frankly, it still steals the show even when enjoyed.
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