Dal

A 4,000-year staple

Dal (or dhal, daal) has been consumed on the Indian subcontinent since at least 2500 BCE — lentil remains have been found at Indus Valley Civilisation sites. It remains the primary protein source for hundreds of millions of people who eat vegetarian or low-meat diets.

The lentil family

“Dal” refers to any split pulse — the term covers dozens of specific varieties:

• Masoor dal — red lentils; cook quickly, the most common
• Moong dal — mung beans split; mild, pale yellow
• Chana dal — split chickpeas; nuttier, heartier
• Urad dal — black lentils, used whole or split; essential to dal makhani

Each has a distinct texture, colour, and cooking time.

The tarka (tempering)

The defining technique is tarka (or tadka/chaunk): whole spices — cumin seeds, mustard seeds, dried chillies, garlic — fried in very hot ghee or oil until they crackle and release their aromas. This sizzling oil is poured over the cooked lentils at the last moment, or used as the cooking base. It’s the technique that distinguishes a flavourful dal from a bland lentil soup.

Dal Makhani

The luxury version — whole black lentils (urad) cooked overnight with butter, cream, and tomato. A restaurant staple, very different from the simple everyday dal of home cooking.