Dal
846 recipes
Mixed Dal Payasam
Three dals come together in one pot to make a payasam that is thicker and more filling than single-dal versions.
Paruppu Thakkali Milagu Rasam | Traditional Comforting Dal Tomato Soup for Cold and Chilly Days
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Instant Upma
A quick breakfast made with rice flour and sour curd, this upma skips the usual roasting and soaking steps entirely.
Ellu Rasam
A thin, flavourful South Indian rasam made with dry-roasted sesame seeds ground together with coconut, peppercorns and cumin.
Stuffed Parwal
A simple stuffed parwal recipe where hollowed-out pointed gourds are packed with a spiced mashed potato filling that includes green mango paste, garlic, green chilli, and fresh mint.
Kairi Khatta (Raw Mango Gravy)
A simple, tangy gravy made with raw green mango, onions, jaggery and basic spices, Kairi Khatta comes together in one saucepan with very little effort.
Carrot Poriyal
A quick South Indian stir fry made with diced carrots tempered in mustard seeds, urad dal, jeera and asafoetida, then cooked with onion, green chillies, curry leaves and finished with grated coconut.
Cheppankizhangu Paruppu Kuzhambu
A thick, tangy Tamil kuzhambu made with colocasia (cheppankizhangu, known in English as taro root), toor dal and a freshly ground spice paste of dry coconut, sesame seeds and red chillies.
Kara Chutney
A sharp, spicy chutney made by grinding raw onions, tomatoes, dry red chillies and tamarind into a smooth paste, then cooking it in gingelly oil with a mustard and urad dal tempering.
Samba Godhumai Dosa Recipe with Rice and Urad Dal | Broken Wheat Dosa
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Chettinad Muttai Kulambu
A deeply spiced egg curry from the Chettinad kitchen, this dish brings together hard-boiled eggs and a tamarind-laced gravy built on a tempering of whole spices, urad dal and curry leaves.
Chettinad Chicken Soup
A hearty, spiced broth built from tuvar dal water, boneless chicken and a tempering of bay leaf, cinnamon, fennel and cumin seeds.
Mutton Kola Urundai Kuzhambu
Spiced mutton meatballs made from a mix of cooked and raw kheema are simmered in a tamarind-based gravy until they absorb the flavour of the sauce.
Baby Potato Mor Kuzhambu
Tender baby potatoes are cooked in a freshly ground coconut, dal and spice paste, then finished with cool buttermilk to give a tangy, lightly spiced gravy.
Khasta Kachori
Crispy on the outside with a well-spiced moong dal filling, khasta kachori is a snack that rewards a little patience.
Dal Curry
Tuvar dal is soaked, ground into a coarse paste with ginger, garlic, green chillies and onions, then steamed, cut into diamond pieces and deep fried until golden.
Vegetable Masala Rice
A South Indian rice dish that brings together everyday vegetables, a tamarind tang, and a freshly ground masala powder made from roasted dals and spices.
Puli Bongaralu (Masala Bonda)
A fermented rice flour and urad dal batter forms the base of these Andhra-style bondas.
Dal Dhokadi (Spicy Dal Gravy)
A filling Gujarati dish where small pieces of spiced wheat flour roti are cooked directly in a tangy, mildly sweet tuvar dal gravy.
Dahi ki Gujiya
Soft urad dal dumplings filled with ginger, green chillies, mint and sultanas are fried until pale gold, briefly soaked in warm salted water, then arranged in cool, spiced curd.