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Daal, Indian spiced lentils

Daal is the most fundamental dish of Indian cuisine and the main source of protein for millions of vegetarians in India. It is prepared from various types of lentils stewed with spices, garlic, ginger and tadka.

There are dozens of varieties, toor daal, masoor daal, chana daal and more. The key to bold flavour is tadka, a technique where cumin, mustard seeds and dried chilli are fried in ghee. Daal is served with rice or chapati.

Daal, Indian spiced lentils
  • The main source of protein for millions of Indian vegetarians
  • The key technique is tadka, frying spices in ghee
  • Dozens of varieties depending on the type of lentil used
  • Served with rice or chapati as an everyday meal
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