Description: Want to cook different types of dal at home? Here's an honest guide to 10 delicious dals you can make — simple recipes, no complications, just great food.

Let me tell you what happens to most people.

You decide you want to make dal at home. You've eaten it at restaurants, at friends' houses, maybe at Indian weddings or family gatherings. It's comforting, delicious, and seems simple enough — just lentils, right?

So you Google "how to make dal." And you're immediately overwhelmed.

There are dozens of different types of lentils. Each has multiple names (English, Hindi, sometimes regional variations). Each cooks differently. Each has its own traditional preparation. Some need soaking, some don't. Some cook in 20 minutes, others take an hour.

And the recipes? They're all over the place. Some are simple. Some have twenty ingredients. Some require a pressure cooker. Some say you must make tadka (tempering), others skip it entirely.

You either pick one recipe at random and hope for the best, or you give up and order takeout.

Here's the truth: Dal doesn't have to be complicated. Once you understand the basic types of lentils and the fundamental cooking techniques, making dal at home is actually one of the simplest, most satisfying, and most forgiving things you can cook.

So let's do this properly. Let's break down ten different types of dal you can make at home — what each one is, what it tastes like, how to cook it, and when you'd want to make it. No confusion. No overwhelm. Just clear, practical guidance that gets you cooking actual food.

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Understanding Dal: The Basics Before We Start

Before we dive into specific recipes, let's clarify some fundamentals.

What is "dal"?

The word "dal" (also spelled "daal" or "dhal") means two things in Indian cooking:

1. The dried legumes themselves — lentils, split peas, beans
2. The cooked dish made from these legumes — usually a thick, soupy preparation

The basic structure of almost all dal dishes:

Step 1: Cook the lentils — Boiled with water, salt, and usually turmeric until soft Step 2: Add tadka (tempering) — Hot oil with spices, often including cumin seeds, mustard seeds, garlic, onions, tomatoes Step 3: Season and serve — Adjust salt, maybe add cream or lemon, garnish with cilantro

That's it. That's the fundamental framework for almost every dal you'll ever make. The variations come from which lentils you use and what you put in the tadka.

Equipment you need:

• A regular pot (or pressure cooker if you want faster cooking)
• A small pan for tadka
• A spoon for stirring

That's literally all.

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1. Masoor Dal (Red Lentils) — The Quickest, Easiest Dal for Beginners

What it is:

Red lentils — salmon/orange colored when raw, turn golden when cooked. These are split and hulled, which makes them cook incredibly fast.

Why you should start here:

If you've never made dal before, start with masoor dal. It's the fastest, most forgiving, and nearly impossible to mess up.

Cooking time: 15-20 minutes (no soaking needed)

What it tastes like:

Mild, slightly earthy, creamy texture. It breaks down almost completely when cooked, creating a thick, smooth consistency.

Basic Masoor Dal Recipe:

Ingredients:

• 1 cup masoor dal (red lentils)
• 3 cups water
• 1/2 teaspoon turmeric powder
• Salt to taste

For tadka:

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 3-4 cloves garlic (sliced)
• 1 dried red chili
• Pinch of hing (asafoetida)
• Fresh cilantro for garnish

Method:

1. Rinse dal until water runs clear (2-3 rinses)
2. Boil dal with water, turmeric, and salt for 15-20 minutes until soft and broken down
3. Make tadka: Heat ghee, add cumin seeds. When they splutter, add garlic, red chili, and hing. Cook until garlic is golden
4. Pour tadka over cooked dal. Stir well
5. Garnish with cilantro

When to make it: Weeknight dinner when you want something quick, comforting, and requiring minimal effort.

Pro tip: Masoor dal continues thickening as it sits. Add water to thin it to your desired consistency.

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2. Moong Dal (Yellow Split Mung Beans) — Light, Digestible, Comfort Food

What it is:

Split and hulled mung beans. Yellow in color. One of the most easily digestible dals, often given to children and people recovering from illness.

Cooking time: 20-25 minutes (no soaking needed, but soaking 30 minutes speeds it up)

What it tastes like:

Mild, slightly sweet, light texture. Doesn't break down as completely as masoor dal — maintains some texture.

Basic Moong Dal Recipe:

Ingredients:

• 1 cup moong dal (yellow split mung beans)
• 3 cups water
• 1/2 teaspoon turmeric
• Salt to taste

For tadka:

• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 dried red chilies
• 1 medium onion (sliced thin)
• 2 medium tomatoes (chopped)
• 1 teaspoon ginger-garlic paste (optional)
• 1/2 teaspoon red chili powder
• Cilantro and lemon juice for finishing

Method:

1. Rinse dal thoroughly
2. Cook dal with water, turmeric, and salt until soft (20-25 minutes)
3. Make tadka: Heat ghee, add cumin and dried chilies. Add onions, cook until golden. Add tomatoes, ginger-garlic paste, and chili powder. Cook until tomatoes break down
4. Pour tadka over dal. Simmer together for 5 minutes
5. Finish with cilantro and a squeeze of lemon

When to make it: When you want something light and comforting. Perfect with rice. Great when someone's feeling under the weather.

Pro tip: For extra comfort food vibes, add a spoonful of ghee on top when serving with rice. Traditional and delicious.

3. Toor Dal / Arhar Dal (Yellow Pigeon Peas) — The Classic, Everyday Dal

What it is:

Yellow pigeon peas, split and hulled. This is the most commonly eaten dal in many parts of India, especially in the south and west.

Cooking time: 25-30 minutes (no soaking) or 15 minutes in pressure cooker

What it tastes like:

Earthy, nutty, slightly sweet. Has more body and texture than masoor dal. This is the dal in sambar and many regional preparations.

Basic Toor Dal Recipe:

Ingredients:

• 1 cup toor dal
• 3.5 cups water
• 1/2 teaspoon turmeric
• 1 green chili (slit)
• Salt to taste

For tadka:

• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 10-12 curry leaves
• 2-3 dried red chilies
• 1/2 teaspoon hing (asafoetida)
• 1 medium onion (chopped)
• 2 tomatoes (chopped)
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder

Method:

1. Rinse dal well
2. Cook dal with water, turmeric, green chili, and salt until very soft (25-30 minutes). It should be creamy
3. Make tadka: Heat oil, add mustard seeds. When they pop, add cumin, curry leaves, red chilies, and hing. Add onions, cook until soft. Add tomatoes and spices, cook until tomatoes are mushy
4. Pour tadka over dal. Mix well. Simmer 5 minutes
5. Adjust consistency with water if needed

When to make it: This is your standard, everyday dal. Pairs perfectly with rice and roti. The dal you make when you want classic, satisfying comfort food.

Pro tip: Toor dal can sometimes have an oily coating. Rinse well, and if you notice oil floating on top while cooking, skim it off.

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4. Chana Dal (Bengal Gram / Split Chickpeas) — The Hearty, Nutty One

What it is:

Split chickpeas (kala chana split and hulled). Looks like small yellow discs. Much firmer and nuttier than the softer dals.

Cooking time: 40-50 minutes (soaking 2-4 hours reduces this to 30 minutes) or 15-20 minutes in pressure cooker

What it tastes like:

Nutty, earthy, substantial. Maintains shape even when fully cooked — doesn't get mushy. Has a satisfying bite.

Basic Chana Dal Recipe:

Ingredients:

• 1 cup chana dal
• 4 cups water
• 1/2 teaspoon turmeric
• Salt to taste

For tadka:

• 3 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1-inch piece ginger (julienned)
• 2 green chilies (slit)
• 1 large onion (sliced)
• 2 tomatoes (chopped)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Cilantro for garnish

Method:

1. Soak dal for 2-4 hours (optional but recommended)
2. Cook dal with water, turmeric, and salt until tender but not mushy (40-50 minutes without soaking, 30 with soaking)
3. Make tadka: Heat ghee, add cumin. Add ginger and green chilies, fry 30 seconds. Add onions, cook until golden brown (this takes time, be patient). Add tomatoes, coriander powder, garam masala. Cook until tomatoes break down
4. Pour tadka over dal. Mix gently (chana dal keeps its shape). Simmer 5-10 minutes
5. Garnish with cilantro

When to make it: When you want something more substantial and hearty. Great with roti. Perfect for colder weather. This dal feels like a meal, not just a side.

Pro tip: Don't overcook chana dal. It should be tender but still hold its shape. Mushy chana dal loses its appeal.

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5. Urad Dal (Black Gram) — The Rich, Creamy, Restaurant-Style Dal

What it is:

Black gram lentils. Available as whole black (sabut urad with skin), split with skin (chilka urad), or split and hulled (white urad dal).

Cooking time: Varies by type — white split: 30-40 minutes; whole black: 45-60 minutes (or pressure cooker)

What it tastes like:

Rich, creamy, earthy. Has a distinctive taste that's hard to describe — slightly heavier and more substantial than other dals.

Dal Makhani Recipe (Famous Restaurant Dal):

Ingredients:

• 1 cup whole black urad dal (with skin)
• 1/4 cup kidney beans (rajma)
• 4 cups water
• Salt to taste

For finishing:

• 3 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 onion (finely chopped)
• 1 tablespoon ginger-garlic paste
• 3 tomatoes (pureed)
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup cream
• Kasuri methi (dried fenugreek leaves)

Method:

1. Soak dal and rajma overnight (or at least 4-6 hours)
2. Pressure cook with water and salt for 6-7 whistles (or boil for 45-60 minutes until very soft)
3. Heat butter and oil. Add cumin, then onions. Cook until golden. Add ginger-garlic paste, cook 1 minute
4. Add tomato puree and spices. Cook until oil separates (10-12 minutes)
5. Add cooked dal and rajma. Simmer on low heat for 20-30 minutes (the longer, the better)
6. Add cream and kasuri methi. Simmer 5 more minutes
7. Adjust consistency with water

When to make it: Special occasions. Weekend cooking when you have time. When you want restaurant-style richness at home.

Pro tip: Dal makhani improves significantly with time. Make it a day ahead if possible. The flavors deepen beautifully.

6. Sabut Moong (Whole Green Mung Beans) — The Protein Powerhouse

What it is:

Whole mung beans with skin intact. Small, olive-green beans. Much heartier than split yellow moong dal.

Cooking time: 40-50 minutes (after soaking 2-4 hours) or 15-20 minutes in pressure cooker

What it tastes like:

Earthy, slightly grassy, substantial. Each bean stays separate and firm. Very satisfying texture.

Whole Moong Dal Recipe:

Ingredients:

• 1 cup whole moong beans
• 3.5 cups water
• 1/2 teaspoon turmeric
• Salt to taste

For tadka:

• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds (optional)
• 1 onion (chopped)
• 1 tablespoon ginger-garlic paste
• 2 tomatoes (chopped)
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Cilantro and lemon

Method:

1. Soak moong beans for 2-4 hours. Drain
2. Cook with water, turmeric, and salt until tender but firm (40-50 minutes)
3. Make tadka: Heat oil, add cumin and mustard. Add onions, cook until soft. Add ginger-garlic paste, then tomatoes and spices. Cook until tomatoes break down
4. Add cooked moong. Mix well. Simmer 10 minutes
5. Finish with cilantro and lemon juice

When to make it: When you want high protein, substantial meal. Great for fitness-focused eating. Pairs excellently with rice.

Pro tip: Whole moong should be tender but each bean should remain intact and separate. Don't overcook into mush.

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7. Mixed Dal (Panchmel Dal / Panch Ratani Dal) — Five Dals in One Pot

What it is:

A combination of five different dals cooked together. The mix varies by region and preference.

Common combination:

• Toor dal
• Moong dal
• Masoor dal
• Chana dal
• Urad dal (white)

Equal parts of each, or adjust to your preference.

Cooking time: 30-40 minutes (pressure cooker recommended)

Why it's great:

You get the benefits and flavors of multiple dals in one dish. Nutritionally comprehensive. Texturally interesting because different dals cook slightly differently.

Mixed Dal Recipe:

Ingredients:

• 1 cup mixed dal (1/5 cup each of the five dals listed above)
• 4 cups water
• 1/2 teaspoon turmeric
• Salt to taste

For tadka:

• 3 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 10-12 curry leaves
• 2 dried red chilies
• Pinch of hing
• 1 onion (chopped)
• 2 tomatoes (chopped)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Cilantro and lemon

Method:

1. Mix all dals together. Rinse well
2. Pressure cook with water, turmeric, and salt for 4-5 whistles (or boil 30-40 minutes)
3. Make elaborate tadka with all ingredients listed
4. Combine tadka with dal. Simmer 10 minutes
5. Finish with cilantro and lemon

When to make it: When you want maximum nutrition in one pot. Sunday lunch. When cooking for a crowd.

8. Dal Tadka (The Restaurant Favorite)

What it is:

Not a specific dal type, but a specific preparation style. Usually made with toor dal or moong dal, but the defining feature is a dramatic, aromatic tadka poured over at the end.

What makes it different:

The tadka is more elaborate, often done twice (once during cooking, once on top just before serving for maximum aroma).

Dal Tadka Recipe:

Ingredients:

• 1 cup toor dal or moong dal
• 3.5 cups water
• 1/2 teaspoon turmeric
• 1 green chili
• Salt

For the tadka (made twice):

• 4 tablespoons ghee (divided)
• 2 teaspoons cumin seeds
• 6-8 cloves garlic (sliced)
• 2-3 dried red chilies
• 1 onion (finely chopped)
• 2 tomatoes (chopped)
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Fresh cilantro
• Lemon juice

Method:

1. Cook dal with water, turmeric, green chili, and salt until very soft
2. Make first tadka with half the ghee: cumin, garlic, chilies. Add onions, cook until soft. Add tomatoes and spices. Pour into dal. Simmer 10 minutes
3. Just before serving, make second tadka with remaining ghee: heat until smoking, add cumin and garlic, let it sizzle dramatically
4. Pour this second tadka over dal right at the table for maximum aroma
5. Garnish with cilantro and lemon

When to make it: When you want restaurant-style presentation. When the aroma matters as much as the taste.

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9. Palak Dal (Spinach Dal) — The Green Powerhouse

What it is:

Any dal (usually moong or masoor) cooked with spinach. Nutritious, beautiful, and delicious.

Cooking time: 25-30 minutes

Palak Dal Recipe:

Ingredients:

• 1 cup moong dal or masoor dal
• 3 cups water
• 2 cups spinach (chopped)
• 1/2 teaspoon turmeric
• Salt

For tadka:

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 3-4 cloves garlic (minced)
• 1 green chili (chopped)
• 1/2 teaspoon garam masala

Method:

1. Cook dal with water, turmeric, and salt until soft (15-20 minutes)
2. Add chopped spinach to dal. Cook 5 more minutes until spinach wilts and blends in
3. Make tadka: Heat ghee, add cumin, garlic, green chili. Cook until garlic is golden
4. Pour tadka over dal. Add garam masala. Mix well
5. Simmer 2-3 minutes

When to make it: When you want to sneak more greens into your diet. When you want something nutritious and visually appealing.

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10. Dal Fry — The Dry, Thick Dal

What it is:

Not a specific dal, but a specific consistency and preparation. "Fry" here means it's cooked down to a thick, almost dry consistency — not soupy.

Usually made with: Toor dal, chana dal, or masoor dal

Dal Fry Recipe:

Ingredients:

• 1 cup dal (your choice)
• 3 cups water
• 1/2 teaspoon turmeric
• Salt

For finishing:

• 3 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 tomatoes (finely chopped)
• 2 green chilies (chopped)
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Cilantro

Method:

1. Cook dal until very soft
2. Heat oil. Add cumin, then onions. Cook until deep golden brown (this is key)
3. Add ginger-garlic paste, cook 1 minute. Add tomatoes, green chilies, all spices. Cook until tomatoes completely break down and oil separates
4. Add cooked dal. Mix well. Cook on medium-high heat, stirring frequently, until dal thickens significantly (10-15 minutes)
5. The consistency should be thick, not soupy. Dal should coat the spoon
6. Garnish with cilantro

When to make it: When you want dal that's more like a side dish than a soup. Great with roti/paratha.

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The Universal Dal-Making Tips That Apply to Everything

1. Always rinse your dal: 2-3 times until water runs relatively clear. This removes dust and excess starch.

2. Salt timing doesn't really matter: Despite myths, adding salt at the beginning doesn't significantly affect cooking time for dal.

3. Skim the foam: While dal boils, foam rises to the top. Skim it off. It doesn't taste good.

4. The tadka makes the dal: Average dal with great tadka > great dal with average tadka. Don't skimp on this step.

5. Let the tadka sizzle: When you add spices to hot oil, let them actually sizzle and bloom. This releases flavor compounds. If oil isn't hot enough, spices taste raw.

6. Dal thickens as it cools: Always make it slightly thinner than you ultimately want it. It will thicken as it sits.

7. Dal tastes better the next day: Like many stews, dal improves with time as flavors meld. Make extra.

8. Adjust water freely: There's no "correct" consistency. Some people like soupy dal, some like thick dal. Add water until it looks right to you.

9. Lemon juice at the end brightens everything: A squeeze of lemon right before serving lifts all the flavors.

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The Bottom Line

Making dal at home isn't complicated. You're basically doing three things:

1. Boil lentils until soft
2. Make aromatic tadka
3. Combine them

That's it. Everything else is variations on that theme.

Start with masoor dal (red lentils) if you're a beginner — it's fast, forgiving, and delicious.

Move to moong dal and toor dal for your everyday rotation.

Try chana dal when you want something heartier.

Make dal makhani when you want to impress.

And experiment with mixed dal, palak dal, and dal fry when you want variety.

Dal is comfort food. It's nutritious, affordable, and endlessly variable. It pairs with rice, roti, or just a spoon and a quiet evening.

You don't need fancy equipment. You don't need exotic ingredients. You just need dried lentils, some basic spices, and the willingness to try.

So pick a dal. Any dal. Make it tonight. Don't overthink it.

Because the best dal is the dal you actually make and eat, not the perfect dal you never cook because you're still researching which one to try first.

Now stop reading and go boil some lentils.

Your kitchen is about to smell amazing.