Two dals – two completely different dinners
Dal means lentils, and Indian cooking has almost as many dal dishes as it has kitchens. Two of the most loved are dal tadka and dal makhani. They often sit side by side on the menu, but they taste completely different. Here is the difference – and how to get both on the table without spending hours at the stove.
Dal tadka – smooth, light and everyday
Dal tadka is made with split yellow lentils and chickpeas with tomato, onion, ginger, garlic and green chilli. The name comes from tadka – spices that are sizzled and stirred in at the end. The result is smooth, warming and very easy to love.
Dal makhani – dark, rich and festive
Haldiram's Dal Makhani is based on black lentils and red kidney beans in a rich tomato sauce with fresh ginger and garlic. Cardamom, cinnamon, cloves, nutmeg and curry leaves add depth, and dried fenugreek leaves give the classic aromatic finish. It is the dish that often appears when there is something to celebrate – perfect now that Diwali is approaching.
Three ways to serve dal makhani
- Classic: Over steaming basmati rice with a spoonful of yoghurt.
- As a festive platter: Serve both dal makhani and dal tadka, crispy papad and a bowl of mango chutney – an easy thali in 15 minutes.
- Extra treat: Heat the dal, sprinkle over a little kasoori methi and drizzle over a teaspoon of melted ghee just before serving.
Good to know
Haldiram's dal makhani is vegan and can be heated in the microwave or a saucepan. The ingredient list contains no gluten, milk, nuts, soy or sesame. If you serve it with yoghurt, ghee or papad, check the allergens of those products separately.
Want a proper dinner in a few minutes on an ordinary Tuesday? Add Haldiram's Dal Makhani to your basket – and grab a dal tadka too, so you can compare for yourself.
