When I was six, my first real kitchen chore was dal duty. My mother would hand me a steel bowl filled with lentils, and I’d pick out tiny stones and sticks before rinsing them over and over. It felt like such serious work. Dal was, and still is, the heartbeat of our table. Every household in India has its own version: from Maharashtra’s simple, soul-soothing varan to Punjab’s creamy black dal, to my family’s favorite moong and masoor cooked gently and seasoned with turmeric.

Cooking a basic dal is deceptively simple: rinsed lentils, water, a touch of turmeric. But what makes it sing is the tadka: the tempering. Heat ghee or oil, add spices like cumin seeds, aromatics like garlic, and dried red chilies, and pour it sizzling over the dal. Suddenly, you’ve gone from plain comfort food to a dish layered with aroma, complex flavors and delicious taste. And what is more is that it can be different each time. Changing the fat (use ghee, try different oils), the spices (cumin adds a totally different flavor than mustard seeds), aromatics (ginger, garlic, shallots, green chilies, curry leaves.. so many choices) or adding other dried spices can completely alter the flavor profile. The possibilities are endless!

And of course, the types of dals available are as diverse as India itself! Moong dal is light and easy to digest, perfect for when you need comfort. Masoor dal, with its coral hue, cooks quickly and offers a nutty sweetness. Chana dal brings a hearty bite, while urad dal gives us the creamy base for dosas and the iconic Dal Makhani. These humble pulses are also nutrition powerhouses, rich in protein, fiber, and iron — a vegetarian’s best friend for building strength and energy. In Ayurveda, dals are considered sattvic food: calming, nourishing, and ideal for balance.

Split Lentil Dumplings (Urad Dal Ke Vade)

Serves 4
Prep Time:10 minutes plus 2 hours to soak the dal
Cook Time: 30 minutes
By Monica Bhide from Everything Indian

These delightful lentils can be served as cocktail appetizers. Traditionally they are served drenched in yogurt and topped with dollops of tamarind chutney.

Ingredients

1 cup Laxmi urad dal (white split gram dal), rinsed1/2 teaspoon fenugreek seeds4 cups hot water 1 1-inch piece fresh ginger root, peeled and coarsely chopped or you could also use ginger garlic paste for a quick fixTable salt to tasteVegetable oil for deep frying

Instructions

Soak the urad dal and fenugreek seeds in hot water for about 2 hours. Drain.In a food processor add the urad dal, ginger, chilies and salt. Process to a smooth batter. You may add upto 2 tablespoons of water if needed. Transfer to a bowl.Heat the vegetable oil in a deep pan or a deep fryer to 375 degrees F. Place a few tablespoons of the mixture, one at a time, into the oil. Make sure you do not overcrowd the pan. Deep fry the balls until golden brown all over, 2-3 minutes. Remove with a slotted spoon and drain on paper towel. Let the oil return to temperature between batches. Continue until all the dal is used. Serve hot.

Try making your dal with Laxmi Moong Dal or Laxmi Masoor Dal. Their consistent quality makes all the difference when you want a dish that feels like home.

Want to know about one more Interesting Fusion recipe with Lentils? Check out this recipe below.

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