Recipe Archive
Contribute a RecipeSeparate multiple terms with commas — e.g. "red lentils, coriander, vegan" — to find recipes matching all of them.
Showing 10 of 10 recipes
Toor Daal with Jaggery
by Sheetal Purohit
sweet, tangy daal with jaggery
Dal Makhani
by Gulshan Babbar
Rich creamy daal with cinnamon and methi leaves that can be made even richer with cream.
Moong Masoor Daal
by Eram Butt
The mix of Moong and masoor lentils with roasted garlic offers a light summer daal.
Toor Daal
by Simran Sharma
rich, flavourful toor daal, with cinnamon and mustard oil
Ginger Daal
by Jill Glatt
a simple, mild daal, where ginger shines.
Ghiya Wali Chana Dal
by Reena Kukreja
This Punjabi dal is a light and refreshing dal served in the summer. Ghiya Wali Chana Dal or bottle gourd chickpea daal is often served with jeera rice, and raita. There is also a link to a bonus recipe Reena shared made with the skins of the bottle gourd.
Parrpu Curry
by Shobhana Xavier
Curry leaves, coconut milk, heat is adjustable
Mauritian Red Lentil Daal with Thyme
by Tash Bissonauth
Thyme
Coconut masoor chana daal
by Sukaina Syed
A spicy, coconut daal I grew up attending the same Khoja Shia mosque as Sukaina Aunty in Brampton. Her coconut daal was the first time I ever had coconut in a daal and it inspired me. I am grateful she not only shared this recipe but also taught me to cook it in her kitchen, along with imparting other cooking knowledge.
Masoor moog daal
by Sayyida Jaffer
ground and fresh coriander