Easy Indian dal recipe that kids will love

There I was—minding my own business, scrolling through reels of cats knocking things over, when my daughter barged into the room with a glint in her eye and her YouTube history in hand.

“Mom, you HAVE to see this dal,” she said.

Now, I’m used to dramatic entries. After all, I live with a teenager and a tween. But this wasn’t about the latest BLACKPINK song or who’s the coolest dancer in the group. This was about food.

More specifically—Ranveer Brar’s Nizami Dal.Yes, the man who makes dal sound like poetry. She had been watching a MasterChef episode (I swear this child switches from K-pop to cooking faster than I can say “masala”), and somehow, one click led her to the YouTube rabbit hole of Chef Ranveer Brar.

And there it was—a video titled “Nizami Dal | Ranveer Brar”. It wasn’t flashy or overhyped. No drama, no food levitating in slow motion. Just a pot of slow-cooked, golden mix dals—generously laced with ghee—bubbling on the stove, while Ranveer Brar narrated like he was sharing a royal kitchen’s best-kept secret.

Food trend vs Mom’s reality

Now let’s be honest—how many of us have tried those viral food trends we keep bookmarking and saving like there’s a quiz on them at the end of the year?

There’s the Dalgona coffee phase, the 3-ingredient Nutella brownies (that were really 5 ingredients), and that feta pasta which I lovingly renamed “the salty blob bake.”

But this… this felt different.

This wasn’t a trend. It was tradition—slow-simmered, ghee-soaked, and spiced with love. Plus, the ingredient list was surprisingly normal—no unicorn dust or liquid nitrogen involved.

Nizami Dal Recipe

Ingredients

• 2 tbsp Oil
• Prepared Onion Coriander Paste
• ¼ tsp Asafoetida
• 1 tbsp Coriander Powder
• ¼ tsp Turmeric Powder
• 1 cup Curd, beaten
• 1 tbsp Degi Red Chili Powder
• A pinch of Cumin Powder
• 2 tbsp Fried Onion (optional)
• Boiled Dal
• 1–2 tbsp Ghee
• 2 tbsp Fried Onion (optional)
• ½ inch Ginger (peeled & julienned)
• 2 tbsp Fresh Coriander Leaves

Prepare tampering/ tadka

• 2 tbsp Oil
• 1 tbsp Ghee
• 5–6 dry Red Chillies
• ½ tsp Cumin Seeds

Process

Wash & Soak Dal
Rinse green moong dal, chana dal, and toor dal well. Soak them in water for 10–15 minutes.

Boil dal
Pressure cook the soaked dals with water, ghee, salt, and turmeric for 3–4 whistles. Let it cool, mash well, and set aside.

Make the green paste
Blend onions, green chillies, coriander leaves, salt, oil, and ginger into a smooth paste. Set aside.

Cook the Dal
Heat oil in a pan, add the prepared paste, and sauté for 5–6 minutes till golden. Add asafoetida, coriander powder, turmeric, and curd. Cook well.
Then add red chilli powder, a pinch of cumin powder, fried onions, the mashed dal, and some ghee. Cook for 4–5 minutes.
Finish with fried onions, ginger, coriander leaves, and the tadka. Mix well.

Make the tadka/tempering
Heat oil and ghee in a pan, add dry red chillies and cumin seeds. Let them splutter. Use as garnish.

To Serve
Pour the dal into a serving bowl, top with tadka, coriander, and fried onions. Serve hot with roti or naan.

And just when I thought I had earned my cool-mom badge for the day, my teenage son walked in.

Let me just tell you: this boy avoids anything new like I avoid my gym membership emails. His food preferences start with “anything dry” and end with “no onion, please.” But something magical happened.

He sniffed the air.

Paused.

Raised an eyebrow.

And said, “What’s cooking? It smells… nice?

”Nice? Did he just say nice? To dal?

Be still, my mom heart.

Looked up and said, “This doesn’t even taste like dal. It’s actually… good. Like, restaurant-good.”

I wanted to record it and submit it for historical archives. Or at least frame the words on the wall.

I am sure, If you’ve got a picky eater at home, you’ll totally get this.

There were no “Can I eat later?” or “Is there bread?” or “Where’s the ketchup?” questions. Just silence, chewing, and an occasional, “Mmm.”

Ranveer Brar, if you’re reading this, you made me feel like the kitchen queen I always knew I could be. Bless you and your tadka.

Now I make Nizami Dal at least twice a month. It’s not your everyday “ghar ki dal.” It’s rich, layered, and tastes like it was meant to be savored, not rushed. The yogurt gives it a little tang, the spices bring depth, and the ghee at the end? Pure luxury.

Final Thoughts

This wasn’t just a cooking experiment. It became a core memory. My daughter discovered a chef she admires. My son found a dal he doesn’t dread. I found a moment where the kitchen wasn’t about rush or routine—it was about joy, smells, laughter, and togetherness.

So if you’ve been thinking about that dal recipe on Instagram, or your kids are tired of eating Maggi—give this Nizami Dal a try. It’s totally worth it. And who knows? Even your picky teen might love it.

Have you tried any food trends with your kids? Did it end in applause or a kitchen disaster? Let me know in the comments. And if you try this dal—don’t forget to tag me and Chef Ranveer Brar too.

This blog post is a part of #BlogchatterFoodFest

This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mister Tikku.