Dhal

India

Also known as Dal, Daal

About Dhal

Dhal is a lentil stew that is one of the most important dishes in Indian home cooking. Red lentils, split peas or other pulses are simmered with turmeric until soft, then seasoned with onions, garlic, ginger and spices.

The finishing touch is the tadka, also called tarka or chhonk: spices such as cumin, mustard seeds, dried chilies and curry leaves sizzled in hot ghee or oil and poured over the dhal just before serving. Some versions, especially in the south, are enriched with coconut milk.

Dhal is eaten daily in homes across India, Nepal, Sri Lanka, Pakistan and Bangladesh. It is a cheap, filling and nutritious source of protein, usually served with rice or flatbread, and the word dal also refers to the split lentils themselves.

Ingredients

• red lentils
• onions
• garlic
• ginger
• turmeric
• cumin
• coriander
• chili
• coconut milk
• ghee