Beyond dal tadka: 6 regional masala dals worth discovering

Indian cuisine has countless dal preparations that rarely get the same attention as dal tadka or dal makhani. Across regions, lentils are paired with local spices, greens, chillies and distinctive tempering techniques, creating dishes with completely different flavours. Here are six lesser known masala dals worth discovering. (wikimedia commons)

Amti Dal: Amti dal is a Maharashtrian preparation made with toor dal and the region's distinctive goda masala. Tamarind and jaggery create its characteristic sweet and sour flavour, while coconut and coriander can add further depth. It is traditionally enjoyed with rice. (youtube: madhuras recipes marathi)

Dal Dhokli: A Gujarati comfort food, dal dhokli combines spiced toor dal with small pieces of wheat dough cooked directly in the lentil broth. Jaggery, tamarind, peanuts and spices give it a distinctive sweet, tangy and savoury flavour, making it closer to a complete one pot meal than an ordinary dal. (wikimedia commons)

Dal Pithi: Dal pithi is a lesser known Bihari speciality in which small pieces of wheat dough are cooked directly in seasoned lentils. Garlic, cumin, green chillies and spices give the dal a hearty flavour, while the dumplings make it filling enough to work as a meal on its own. (youtube: dal bhat chokha)

Dalma: Dalma is an Odia speciality in which toor dal is cooked with vegetables such as raw papaya, pumpkin, plantain or potato. What makes it distinctive is the use of panch phoron and roasted cumin-chilli powder, which gives the otherwise simple lentil dish an earthy, aromatic finish. (wikimedia commons)

Panch Phoron Dal: In Bengali kitchens, simple dal can become incredibly fragrant with panch phoron, the five-spice blend of fenugreek, nigella, cumin, black mustard and fennel seeds. The spices are bloomed in mustard oil and added to cooked lentils, creating a dal with a distinctly Bengali character. (youtube: tanu's kitchen)

Parippu Curry: Kerala's parippu curry may look simple, but its combination of cooked dal, coconut and spices makes it remarkably flavourful. Moong dal is commonly cooked with turmeric before being combined with a coconut mixture and finished with a tempering of mustard seeds, curry leaves and dried chillies. (youtube: blend with spices)