New Delhi: Stews and curries are a part of the cuisine of every country, with each one having its own version to accompany rice, bread, noodles, and other food items. The famous food guide 'Taste Atlas' recently published a list of the world's top-rated stews and curries rated by their audience and Indian curries have also managed to carve their space among the top 50.


One of Inadia's staple dishes-'Dal' got a rating of 4.4 and ranked 26th. Apart from Dal, Shahi Paneer, Korma and Pav Bhaji have also been ranked among the Top 50.






Dal is an essential component of every Indian meal. It's like the life of any Indian platter, whether it's simple or elaborately prepared. From Dal Makhani to Panchratna Dal, most Indian households include this flavorful and versatile staple in our daily diet due to our undying passion for dal. 


Listed below are some interesting recipes that you can cook to make your lunch tastier.


1. Dhaba Dal:


Ingredients:



  • 5 cups of water

  • 1 cup urad dal (split black gram)

  • 1/2 tsp turmeric

  • salt to taste


For tempering:



  • 1 tbsp butter

  • 1 tsp cumin seeds

  • 1/2 tsp ginger

  • 1 tsp garlic

  • 2 Green chillies (slit)

  • 1 small onion (minced)

  • 1 small tomato, chopped

  • 1/4 cup tomato puree

  • 2 tsp dhaba tadka mix

  • 1 Lemon (juiced)


For dhaba tadka mix:



  • 1 tbsp jeera

  • 1+1/2 tbsp dhania seeds

  • 1 tsp fennel seeds or saunf

  • 1 tsp whole cloves

  • 1/2 inch cinnamon stick

  • 1/2 tsp Kashmiri red chilli powder

  • 1/4 tsp ground mace (Javitri powder)

  • 1 tsp turmeric powder

  • salt to taste


Preparation:



  • Cook the dal and add turmeric and salt

  • Dry roast whole spices on a tawa


Dhaba Tadka Mix:



  • Add the turmeric powder, chilli, and javitri powder and roast for some more time.

  • Then add the salt. 

  • Make a fine powder of the spices that you can store


For The Dal:



  • In a deep pan, take a tablespoon of white butter

  • Then fry the jeera, ginger and garlic.

  • Once done, you can add the onions till they turn translucent.

  • Pour in the cooked dal prepared earlier, and add salt, green chillies and chopped tomatoes to it

  • After one minute, add the tomato puree, and the dhaba tadka mix and then top it up with lime juice.

  • Your dal is ready to be served.


2. Dal Palak:


Ingredients:



  • 1/2 cup Yellow Lentil

  • 3 cups Water

  • 1 cup chopped spinach

  • Salt to taste

  • 1/2 tsp turmeric powder

  • 1 tbsp lemon juice

  • 2 tbsp ghee

  • 1 tsp chopped ginger

  • 6-8 cloves of smashed garlic

  • 2-3 dry red chillies

  • 1 Green chilli

  • 1/2 tsp cumin seeds

  • 1/4 tsp hing

  • 1/2 tsp red chilli powder

  • 1 tbsp chopped coriander


Preparation:



  • Wash the dal and pour it into a pressure pan.

  • Add 3 cups of water to it. Then add the chopped spinach, salt and turmeric powder.

  • Pressure cook till it's done. If you don’t have a pressure cooker, you can cook it covered on medium heat.

  • Add lemon juice to the cooked dal and transfer the dal to the serving bowl.

  • Heat ghee in a small pan, and once it's hot, add ginger, garlic, dry red chillies and green chilli. Fry till the garlic is slightly brown.

  • Then add cumin seeds and heeng.

  • Turn off the heat once done.

  • Add the red chilli powder and immediately pour the ghee over the cooked dal.

  • Garnish with coriander leaves and serve.


3. Aamti:


Ingredients:



  • 1/2 cup yellow gram dal

  • 1 stalk curry leaves

  • 1 bay leaf

  • 3 cloves

  • 2 green chillies

  • 1/2 Tbsp coriander finely chopped

  • 1 tsp black Maharashtrian masala

  • 1/4 tsp garam masala

  • 1/4 tsp coriander seed

  • Turmeric powder

  • Salt to taste

  • 6-7 kokams soaked in 1/2 cup water

  • 4 cups water

  • 1 tbsp oil or ghee

  • 1/2 tsp each cumin & mustard seeds


Preparation:



  • Wash and soak the daal for 15 minutes and pressure cook it till it is very soft.

  • Cool the pressure cooker and then drain the water from the dal and keep it aside.

  • Knead the kokams between your fingers. Then press out and remove.

  • Grind the daal to a fine paste either on stone or in a mixer 

  • Heat the oil in a deep saucepan and add the seeds and curry leaves, allowing them to splutter.

  • Add slit chillies, cloves, and bay leaf, and saute for one minute.

  • Add kokum water. Make a paste of masalas in 1/4 cup of it. Add the paste, and fry further for one minute. 

  • Finally, add the daal, bring it to a boil and simmer for 8-10 minutes.

  • Garnish with chopped coriander and serve hot.