Dal: The Heart of Indian Meals and How to Cook It Right
When you think of Indian food, dal, a simple, nourishing dish made from cooked lentils or pulses, often seasoned with turmeric, cumin, and garlic. Also known as lentil curry, it's the quiet backbone of countless meals—from breakfast to dinner—in homes from Delhi to Chennai. It’s not fancy, but it’s essential. And if you’ve ever eaten dal and felt bloated afterward, you’re not alone. The problem isn’t the dal itself—it’s how it’s cooked.
Dal isn’t one thing. It’s a family: toor dal, the golden lentil used in sambar, known for its earthy taste and quick cooking time, moong dal, a mild, easily digestible option often turned into soups or sweet desserts, chana dal, split chickpeas with a nutty bite, perfect for crispy snacks or hearty stews, and urad dal, black lentils that swell up and turn creamy, the star of dal makhani. Each one behaves differently. You can’t treat them the same. That’s why the water-to-dal ratio matters so much. Too little, and it’s glue. Too much, and it’s watery soup. Most people guess. The right way? For most dals, start with 3 cups of water for every 1 cup of dried lentils—adjust for soaking and cookware.
And then there’s the lid. Should you cover it? The answer isn’t yes or no—it’s about control. Covering traps steam, speeds up cooking, and helps the dal turn creamy. But leaving it slightly open lets excess moisture evaporate, which is better if you want a thicker, more concentrated flavor. If you skip rinsing, you might get grit. If you skip soaking, your digestion pays the price. And yes, eating dal at night can mess with your sleep—not because it’s bad, but because it’s slow to digest. The fix? Cook it well, pair it with rice or roti, and eat it earlier if you’re sensitive.
This collection of posts doesn’t just give you recipes. It shows you why dal behaves the way it does, how to fix common mistakes, and which types are best for your body. You’ll learn how to stop the gas, get the perfect texture, and make dal that tastes like it came from your grandmother’s kitchen—not a packet. Whether you’re new to Indian cooking or just tired of bland lentils, what’s below is your shortcut to getting it right—every time.
