How to Make the Best Dhal

Dhal – or dal, daal, dahl (take your pick) – is one of those dishes that are instantly comforting. It’s simple without being bland, and always satisfying. Always! It can be smooth or textured, gently spiced or fiery, hearty or light. It’s never just one thing, and that’s exactly why it’s so loved. Here’s all you need to know about this cultural mainstay and how to make the best dhal.

The Legacy of Lentils

Dhal’s roots stretch back thousands of years. Some of the earliest mentions appear in ancient Indian texts like the Yajurveda, which refer to lentils being cooked into stews for both sustenance and ritual offerings. Archaeological evidence suggests that lentils were cultivated in the Indus Valley Civilisation as early as 2500 BCE, making them one of the oldest known domesticated crops in the region. Over time, as trade routes opened and communities migrated, the dish evolved – absorbing regional spices, cooking methods and cultural customs.

And then there are the lentils themselves. The word ‘dhal’ refers both to the dish and the legumes used in it, but not all dhals are created equal. India’s culinary landscape has dozens of lentil varieties, each offering a different texture, cooking time and flavour profile.

It’s all about the layering of flavour, the texture of the lentils and the final flourish that brings everything to life.

Toor dhal (split pigeon peas) is especially popular in western and southern states; it’s slightly nutty and holds its shape well. Masoor dhal (red lentils) cook quickly and break down into a soft, velvety mash – it’s ideal for weeknight suppers. Moong dhal, made from mung beans, is mild, light and one of the easiest dhals to digest, while chana dhal – split chickpeas – brings a firmer bite and earthier flavour. In Bengal, you’ll find kala chana (black chickpeas) simmered with spices, and in Kashmir, creamy urad dhal is the star of rich, buttery preparations.

All of these are dhal – and yet none of them are the same. What they do share is a reliance on technique and seasoning to coax out the best from humble ingredients.

How to Make the Best Dhal

Making good dhal isn’t complicated, but making great dhal is an art. There’s nothing flashy about it, which means there’s nowhere to hide. It’s all about the layering of flavour, the texture of the lentils and the final flourish that brings everything to life.

Clean your lentils. Start with the basics. Rinse your lentils thoroughly; this removes surface starch and any impurities that can dull the flavour. Use fresh spices – cumin, turmeric, mustard seeds, coriander and maybe a hint of cinnamon or clove depending on the style you’re after. Stale spices won’t ruin a dhal, but they certainly won’t make it the best dhal.

How do you like your lentils? The way you cook your lentils also matters. Some prefer to pressure cook or use an Instant Pot, but the traditional method of simmering on the stove allows you to control the consistency. Red lentils melt into a soft puree fairly quickly, while chana dhal or toor dhal may need more time and water to become properly tender. Stir often, and salt only once the lentils are almost cooked – salting too early can toughen them.

Bloom your spices. Then there’s the heart of any dhal: the tarka (also known as ‘tadka’), or tempering. This is the moment dhal comes to life. In a separate pan, heat some ghee, then add whole spices – usually cumin seeds, mustard seeds, sometimes fenugreek – and let them sizzle until aromatic. Then in goes the onion, followed by garlic, ginger and fresh green chilli. This base, golden and fragrant, gets folded into the cooked lentils to infuse them with a deeper, toasted warmth. Some people stop here, but a second tarka just before serving – a final splash of spiced ghee with cumin seeds and dried chillies – adds extra flavour and a gorgeous ripple of heat.

Here’s why you should definitely cook with ghee.

Texture is all about preference. Some like their dhal thick and spoonable, while others like it thin enough to pour over rice like gravy. There’s no rule – just taste as you go, and adjust water accordingly. And don’t forget the coriander – it’s not just garnish but essential to the fresh lift that finishes the dish.

The finishing touches. The beauty of dhal is that once you have a solid base, you can adapt it. Add greens like spinach, kale or methi leaves for extra nutrients. Top it with plain yoghurt or add coconut milk for a touch of South Indian flair. Finish with a generous tarka for that final burst of flavour and aroma.