Lentils: Simple, Healthy Indian Dal Recipes That Actually Work

When you think of Indian food, lentils, a category of small, protein-rich legumes used daily across India in dishes like dal and sambar. Also known as dals, they’re the quiet backbone of home cooking—no fancy tools, no long prep, just good food. Whether you’re boiling red masoor dal for a quick weeknight meal or simmering toor dal for a rich, creamy curry, lentils are the go-to for energy, protein, and comfort.

But here’s the thing: lentils can taste bitter if you don’t handle them right. That’s why so many Indian households rinse them twice, soak them for 15 minutes, or toss in a pinch of baking soda before cooking. baking soda, a common kitchen ingredient used to neutralize acidity and soften lentils isn’t just for baking—it’s a secret weapon for smooth, non-bitter dal. And pressure cooking, the fastest, most reliable way to cook lentils without losing flavor is how most families do it—saving time and keeping nutrients locked in.

Not all lentils are the same. Masoor (red), toor (pigeon pea), moong (mung), and chana (split chickpea) each bring their own texture and taste. Some, like moong dal, need no soaking at all. Others, like urad dal, need hours to soften. dal varieties, the different types of split lentils used in Indian cooking, each with unique cooking times and flavor profiles are what make Indian meals so diverse. You don’t need a cookbook—you just need to know which one goes with what.

And it’s not just about taste. Lentils are anti-inflammatory. They’re packed with fiber, iron, and folate. When you cook them with turmeric, ginger, and cumin—common spices in anti-inflammatory Indian foods, a group of traditional ingredients known to reduce body inflammation through natural compounds—you’re not just making dinner. You’re building a meal that helps your body feel better.

What you’ll find below isn’t a list of fancy recipes. It’s real advice from people who cook lentils every day. How to fix bitter dal. Which ones skip soaking. How to make them soft without turning them to mush. Why some people add rice to dal. And how to store them so they stay good for days. No fluff. No guesswork. Just what works.