Sambhar To Paratha - 10 Most Loved Dal Dishes From India

Dal, also known as lentils, is a staple ingredient in Indian cuisine. It belongs to the legume family and is widely used in a variety of dishes, ranging from soups and stews to side dishes and main courses. The word "dal" actually refers to the split and hulled version of different types of lentils such as moong, urad, chana, masoor, and toor. In India, dal is not only a source of protein but also an integral part of the country's cultural identity. The use of dal in Indian cuisine dates back thousands of years, and it is an important ingredient in many regional specialities. It is a popular dish for vegetarians and is consumed by people from all walks of life.

Dal is versatile and can be cooked in many different ways with various spices and vegetables to create a wide range of dishes with unique flavours and textures. For example, it can be made into a thick and hearty gravy, such as dal makhani, or a lighter curry, such as sambhar, or a soupier rasam. It works well as stuffing for parathas and snacks like kachoris and can also be used as a base for other dishes, like dal fry or tadka dal, which are often served as a side dish with rice or roti.

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Another reason for the importance of dal in Indian cuisine is its nutritional value. Lentils are an excellent source of protein, carbohydrates, fibre, and minerals like iron, making them a healthy addition to any diet. They are also low in fat and calories, making them an ideal food for weight management. Moreover, dal has a special place in Indian culture. It is often served to guests and is considered a symbol of hospitality and warmth. Many festivals and celebrations in India include dal-based dishes, which are enjoyed by people of all ages. Also, rice, roti, and dal are mostly comfort foods for most Indians, who might resort to a soul-soothing bowl of dal chawal after binge eating during festivities, upon returning from an indulging vacation, or simply after they have had a long day at work.

Here are the top ten dal dishes to try:

Dal Tadka 

Dal tadka is a staple Indian dish that is made with yellow lentils that are cooked to perfection and tempered with a generous helping of ghee, cumin seeds, mustard seeds, and red chilli powder. This delightful dish has a smoky, earthy flavour and is packed with nutrition. It is a thick gravy that can almost be eaten as a soup, which can make for a one-bowl meal by itself too.

Dal Makhani 

Dal makhani is a quintessential dish of North Indian cuisine that has made its way into the hearts of food lovers worldwide. This rich, creamy, and buttery lentil stew is made with whole black lentils and kidney beans and is slow-cooked to perfection with a blend of aromatic spices, cream, and butter. The result is a velvety-smooth and comforting dish that melts in your mouth and leaves you wanting more. Traditionally served with naan, roti, or rice, dal makhani pairs well with any bread and is a must-try for anyone who wants to explore the richness of Indian cuisine.


Sambhar is a vibrant and tangy dish that originated in South India but has since become popular across the country. Made with lentils, vegetables, tamarind, and a unique blend of spices, this delicious stew is bursting with flavour and nutrition. Sambhar is known for its distinctive sour and spicy taste, which comes from the tamarind and chilli peppers used in the recipe. It's often served with steamed rice, dosas, idlis, or any other rice-based accompaniments, and is a staple in South Indian households. Whether you're a fan of spicy food or just looking to try something new, Sambhar is sure to satisfy your taste buds.

Dal Rasam 

Dal rasam is a flavourful soup that's commonly prepared in South Indian households. This tangy and aromatic dish is made by combining cooked lentils with a spicy tomato and tamarind broth, seasoned with an array of spices like cumin, mustard seeds, and asafoetida. The final touch of freshly squeezed lemon juice and chopped coriander adds a refreshing sourness that makes it a perfect dish to relish on a cold, rainy day. It can be served as soup or paired with steamed rice for a more fulfilling meal. If you're looking for a bowl of comforting and wholesome soup, Dal rasam is an excellent choice!

Dal Dhokli 

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Dal dhokli is a hearty and comforting one-pot meal from Gujarat, a state in western India. It's a delicious combination of spiced whole wheat flour dumplings, called dhoklis, simmered in a tangy lentil soup. The soup is made with a blend of sweet and tangy flavours from jaggery and tamarind and aromatic spices such as cumin, coriander, and turmeric. The dhoklis add a satisfying texture to the soup, making it a filling and wholesome meal.


Aamti is a popular Maharashtrian dish that has tangy, spicy, and sweet flavours. This lentil-based dish is made with toor dal, tamarind pulp, jaggery, and a blend of aromatic spices like cumin, coriander, and mustard seeds. Aamti is often garnished with fresh coriander leaves and served hot with steamed rice or bhakri, a type of flatbread usually made from maize, wheat, or rice. The perfect balance of flavours in aamti makes it a delicious and wholesome comfort food that is both filling and nourishing.

Kerala Parippu

This classic lentil dish is from the South Indian state of Kerala. Made with moong dal (split green gram) and flavourings like coconut, cumin, and other aromatic spices, this dish is a staple in Kerala cuisine. The lentils are cooked until soft and creamy and then tempered with a blend of mustard seeds, curry leaves, and dried red chillies. Kerala parippu is often served with steamed rice and is a delicious, nutritious, and satisfying meal that will leave you feeling both satisfied and nourished.

Maccher Matha Diye Moong Dal

Maccher matha diye moong dal is a lentil and fish head dish that reflects the resourcefulness of Bengali cuisine. This unique and innovative combination of ingredients, like the creamy and aromatic moong dal with the rich and flavourful fish head, displays the creativity and ingenuity of Bengali cooking. The head of a big fish, like katla or rohu, is commonly used to prepare this dish, and it shows how every part of the fish is valued and utilised in cooking. Maccher matha diye moong dal pairs beautifully with a portion of rice, a side of Gondhuraj lemon wedge, and a bhaja, or fried vegetable, of your choice.

Trevati Dal 

Trevati dal is a hearty and satisfying dish from the North Indian state of Uttar Pradesh. Made with three types of lentils, or dals, including chana dal, moong dal, and urad dal, this dish is a protein-packed powerhouse. The lentils are slow-cooked with aromatic spices like cumin, coriander, and turmeric, and then garnished with fresh cilantro and a drizzle of lemon juice. Trevati dal is often enjoyed with a side of steamed rice or fresh naan.

Dal Paratha 

Dal paratha is a popular and delicious North Indian dish that combines the goodness of protein-rich lentils with the comfort of a flaky paratha. The lentil filling is typically made with a variety of spices, onions, and garlic, creating a hearty stuffing. The paratha itself is a type of Indian bread that is made by rolling out the dough and cooking it on a griddle with ghee or oil. When these two components are combined, they make a wholesome meal perfect for any time of the day.

In conclusion, dal is a vital ingredient in Indian cuisine. Its versatility, nutritional value, and cultural importance make it a favourite among Indians and people around the world. Whether as a soup, a side dish, or a main course, dal may be the soul food of Indian cuisine.