Lesser-known dal delicacies that you cannot miss.
Dal is a staple food of India and there is no arguing with that. It is used in a variety of dishes that are extremely healthy, and tasty and on top of it being truly iconic such as Dal Makhani, Sambhar or Dal Tadka. The list is endless and you have probably already tried all these dishes because they are so popular. Although there is no denying how delicious these dishes are but there are also other dal delicacies in India that deserve our attention.
Here is a list of the not-so-popular dal delicacies of India that you will definitely love.
1. Dal Ki Dulhan
Bihari cuisine is known for its dish known as dal pithi, dal pithori, or dal ki dulhan. The dish's odd name comes from the hollow whole-wheat dumpling that resembles a bride's (dulhan) veil. The dish’s name changes along with the shape of the dumpling. When the dumplings are stuffed, they are referred to as dal ki dulhan; when they are flat, they are known as dal pithi. The fact that it produces a filling one-pot meal and only needs a tasty mango pickle as a complimentary item unites all of the variations.
2. Moradabadi Dal Chaat
Served as a snack or chaat, Moradabadi Dal is a delectable moong dal recipe. The city of Moradabad is where this dal recipe is from (Uttar Pradesh). Thus, the name- Dal Moradabadi was given. Serve this gluten-free moong dal chaat with toasted bread slices for a delectable vegetarian and wholesome evening snack or breakfast. Moradabad is well known for its Dal Moradabadi in addition to the royal cuisine of the Nawabs and Nizams.
3. Dal Banjara
A delectable dal recipe called Dal Banjara uses both chana and urad dals. Although it originated in Rajasthan, it has become well-known throughout India because of its distinctive flavour.
When compared to the rather bland de-skinned variant of urad dal in Rajasthani banjara dal, the urad dal's strong flavour with the skin on is just brilliant. The Rajasthani dal banjara will make you lick your fingers when cooked with chana dal, and a variety of spices, green chillies, and onions.
4. Gota Sheddho
Gota sheddho is a traditional Bengali dish. Every household soaks green grams the night before Saraswati Pujo (Basant Panchami), boil it with particular veggies (potato, sweet potato, green peas in the pod, baby brinjal, baby spinach, and flat hyacinth beans with green chillies), and then let it sit overnight. This recipe is simple to make and extremely healthy (rich in protein, low in carbohydrates and fats). The word "gota" literally means "whole/entire," thus all the vegetables we add will be whole and won't require any chopping, peeling, or grating.
5. Dali Toye
Tuvar dal is used to make dali toye. Tuvar dal's protein and rice's carbohydrates work in perfect harmony to create a balanced, readily digestible vegetarian meal. Another key component of dali toye is asafoetida, which has been utilised since ancient times to help digestion and counteract gas buildup in addition to adding flavour.
6. Dal Gosht
A variety of lentils and spices are used to cook lamb or mutton in the delectable comfort food known as dal gosht to a soup-like consistency. The traditional mutton curry is given a wonderful twist by the use of dal and spices. Serve Tawa Paratha and the soothing Dal Gosht.
7. Teliah Mah
This Himachal Pradesh's traditional recipe is incredibly old and is almost lost in today’s world. Outside of the state, not many people are aware of it. A delicious and creamy lentil dish called Teliah Mah is cooked with whole green gram, yoghurt, milk, cream, etc. It is a rich dinner and either rice or chapattis can be used to pair it.