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Indian Dals also called lentils, dahl
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Dal Recipes

Dal is what chicken soup is in the west - comforting food.  Dals or lentils, peas and beans are cooked practically daily in almost every Indian home, vegetarian or not. Each region has its own favorites and cooking methods. Some are cooked with garlic and ginger, in addition to the staple spices of turmeric, cumin and coriander. Dals can range from spicy-sweet to scorching hot, soup like or like creamed thick soup or dry like a pilaf.

The most popular dals are
Besan,
Moong Dal Whole,
Urad Dal Whole,
Urad Dal Chlka,
Tuvar Dal/Toovar Dal/Toor Dal,
Moong Dal (Lentil) with Spices,
Moong Dal Chilka,
Urad Dal without skin,
Kala Channa,
Kabuli Chana,
Moong Dal Split and without Skin,
Masoor Dal,
Channa Dal, Rajma

The most popular spices and seasonings for dals are

Shop here for Indian dals, lentils and Beans

Click here to purchase Indian lentil Convenient Cooking products - we carry the following dals with a spice package and detailed cooking instructions
Punj Ratni Dal
Dal Masala
Dal Rajasthani
Dal Makhani

Here are some guidelines on how to cook Lentils/dal/dhal/grams/peas:

Dal or lentils is the staple food in every Indian home. Both the rich and the common person who lives on the street enjoy it. It is what chicken is to the west – it is India’s comfort food and also It’s usually the starter of every meal eaten with hot steaming rice or with freshly made chapati (leavened bread) straight off the girdle. Dal is every man’s meal and one of the healthy dishes in an otherwise red hot-chilly pepper Indian diet. The desert cuisines of Indians use an immense variety of pulses and preserves to substitute for the relative lack of fresh vegetables.  It is also dried with spices to produce spice capsules to add to foods. The world of dal in India is truly one of India's culinary gem. 
Most dals do not need soaking.  They may be boiled with turmeric and ginger and then seasoned with sautéed onion and tomatoes.  Roasted or oil sizzled cumin seeds adds an extra dimension to dals and aids in digestion of dals.

Tempering Dal
The tempering, or seasoning, is what makes the dal come alive.  Turmeric gives dal the lovely golden hue. Dal is fat free and nature has designed it to absorb various combinations of seasonings and spices.  There are innumerable variations of the simple seasoning and one can create their own individual taste. The standard ingredients include mustard seeds, jeers, red chilies or chili powder, hing/asafetida, onions, green chilies, ginger, garlic, tomatoes, garam masala, curry leaves. The fat of choice is ghee in the dal.  Oil brings in a acidic after taste but if one is a vegan we suggest sunflower oil.  seasonings are enhances in the ghee medium pushing their curative properties higher.  Dals are commonly garnished with fresh chopped coriander and served hot.

Dal Common Vegetable Combinations
Dal + greens.
Dal  + pumpkins, squash
Dal + Carrots

Dal Common Preparation Methods
Dry dal. 
Sprouted dal
Dal Soups

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For Pressure Cooking there is no need of soaking the lentils.  If you are going to cook lentils often it would be a good idea to invest in a pressure cooker

Let the dal cook and open the pressure cooker when the pressure subsides by itself.
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Cooking in a pot with a cover - Once the dal comes to a boil, remember to cover it and set on a low flame. While cooking on the stove allows you to constantly check the dal's water level, it takes a lot more time.

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This work is dedicated to my mother Shanta who taught me the tenants of Ayurvedic Cuisine and Knowledge.

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