Spicy Dal Recipe (Vegan, Gluten-Free) (2024)

FAQs

Is dahl meant to be spicy? ›

Used as a side dish or a main course, dal is generally not as spicy as a curry but a tastebud treat nonetheless! With almost as many varieties as there are cooks, different dals for different areas, differing textures and delicious flavours, they play a very important role in savoury and sweet dishes alike.

In Indian households, we eat our dal with roti, rice, or dosa. With the carb component you have a complete protein and an amazing meal at that. I encourage folks that take my classes to think of dal as a side to bread and/or rice or as a soup.

Lentils are naturally gluten-free. They are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains. This is due in part to farming practices.

To make the dal flavourful and aromatic, heat mustard oil or 2 spoons of ghee in a tadka pan. Add 1/2 tsp cumin seeds and 1 tsp mustard seeds to it. After the mustard and cumin seeds crackle, add them to the lentils and enjoy the flavourful dal.

In Indian cuisine, dal (also spelled daal or dhal in English; pronunciation: [d̪aːl], Hindi: दाल, Urdu: دال), paruppu (Tamil: பருப்பு), or pappu (Telugu: పప్పు) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.

So, always wash and soak them before cooking. Split dals take 6 to 8 hours to soak whereas heavy legumes, such as Rajma, Chana or Chole, should be cooked after soaking for 12 to 18 hours to get the right taste and texture. The best option is to soak the lentils and legumes overnight.

Yes, dal can be eaten daily in a wholesome and varied diet. It is a healthy and wholesome food that offers essential nutrients for overall physical health and mental well-being.

If you are sensitive to fermentable oligosaccharides, disaccharides, monosaccharides and polyol (FODMAP) foods, lentils can cause discomfort, as well as bloating and gas in the colon.

How to remove gluten from lentils? ›

Lentils are at risk of cross contact with gluten-containing grain. Consumers should continue to sort through lentils removing foreign grain, and rinse sorted lentils under running water to remove grain dust before cooking.

Chickpeas are naturally gluten-free and are not a common trigger of allergies or intolerances.

Chana dal is actually a large category of chickpea varieties, ranging in color from blackish brown to pale beige. Like whole cooked chickpeas, chana dal has an especially earthy, nutty taste. Toor or toovar dal are split and hulled pigeon peas, and taste like a more flavorful version of yellow split peas.

Be generous with the salt. If your dal tastes bland, it likely needs a sprinkle of salt.

But I don't mind waiting for the dal to be done because I'm usually puttering around the kitchen with other projects. You want to cook the dal until it is completely soft and thick and collapses into a rough purée. For a velvety, creamy texture, whirl it in the blender.