Vegetarians often look for dishes that are not just tasty but also packed with nutrition—especially protein. For fitness lovers, meeting daily protein needs can feel tricky, but Indian cuisine has plenty of hidden gems. One such underrated dish is Dal Locho, a soft, creamy, melt-in-the-mouth comfort food that is both healthy and filling. It’s so light that even children can enjoy it easily.

Chef Bhupendra Singh Rawat, popularly known as Chef Bhupi, shares an interesting story behind this dish. Dal Locho was discovered accidentally when khamar (fermented dal batter) became lumpy or slightly spoiled. Instead of discarding it, the batter was steamed—and that’s how Dal Locho was born.

Made with lentils and yogurt, this dish is high in protein. Since it is steamed, it retains maximum nutrients and is gentle on the stomach. Let’s take a look at how you can make this nutritious delicacy at home.

Ingredients for Dal Locho

• Chana dal – 1 cup




• Urad dal – 2 tbsp




• Poha – ½ cup




• Curd – ½ cup




• Sugar – 1 tsp




• Green coriander (with stalks) – ½ cup




• Mint leaves – ¼ cup




• Ginger – 1 inch piece




• Green chillies – 3–4




• Salted sev – ½ cup




• Cumin seeds – 1 tsp




• Black pepper – 1 tbsp




• Roasted cumin seeds – 1 tsp




• Dry mango powder – 1 tbsp




• Kashmiri red chilli powder – 1 tsp




• Black salt – to taste




• Salt – to taste




• Ice cubes – 2–3

Ingredients to add later

• Water – as required




• Ginger-garlic paste – 1 tsp




• Turmeric powder – ½ tsp




• Oil – 2 tsp




• Eno fruit salt – as needed

How to Make Dal Locho

Wash chana dal and urad dal thoroughly and soak them for 4–5 hours.

Drain the dals. Rinse poha under running water twice and keep aside.

Grind the soaked dals and poha together into a coarse paste.

Transfer the batter to a large bowl. Add curd and sugar, whisk well.

Cover and allow the batter to ferment for 4–5 hours or overnight.

For green chutney:
Grind coriander, mint, ginger, green chillies, salted sev, cumin seeds, salt, and ice cubes into a smooth paste.

For dry masala:
Crush black pepper, roasted cumin, dry mango powder, salt, black salt, and Kashmiri red chilli powder. Keep aside.

Once fermented, mix the batter and add water to get a thick consistency.

Add ginger-garlic paste, turmeric, salt, and oil. Mix well.

Just before steaming, add Eno fruit salt and gently mix.

Boil water in a steamer. Line a steaming tray with a banana leaf and grease it lightly with oil.

Pour the batter into the tray, cover, and steam for 10–15 minutes.

Once cooked, transfer to a plate and drizzle a little peanut oil on top.

Sprinkle the prepared dry masala and generously add green chutney before serving.

Why Dal Locho Is the Perfect Comfort Food

Dal Locho is soft, light, and easy to digest. Thanks to fermentation, it also works as a natural probiotic, improving gut health. High in protein, low on oil, and full of flavor—this dish is a must-try for anyone looking for healthy vegetarian comfort food.