The term dal is a Sanskrit coinage, which means to split. Dal, dhal, daal and dahl are all the same. Dal is a popular preparation of split pulses or dried beans. The pulses are first stripped of their outer hulls and then split. Dal is commonly eaten with the main meals every day in India, Pakistan and Bangladesh. Dal is especially a staple of Indian vegetarian cuisine. The most commonly cooked dals are toor, chana, mung, kala chana, urad, masoor and rajma.

DAL RECIPE (yellow split dal)

Ingredients

Will serve 3 to 4 people

Toor dal or yellow lentils – 1 cup
Water or vegetable broth – 2 cups
Hing – 1 pinch
Turmeric – 1 tsp
Salt – ½ tsp
Vegetable oil or ghee – 1 tsp
Cloves – 2 hole pcs
Cumin seeds – 1 tsp
Red chili powder – ½ tsp
Diced onion – 1
Chopped coriander leaves for garnishing.

Preparation

Wash the toor dal properly before putting it into water or vegetable stock. Add turmeric and salt – and boil in a pressure cooker.

Heat the ghee or oil in a separate pan, then add hing, cumin seeds, and cloves. Allow to splutter before adding onion and frying them till soft.
Add red chili and pour in the boiled dal. Add turmeric, stir and boil for five minutes. Its consistency should be that of a thick soup.
Garnish with chopped coriander leaves and serve hot with rice or Indian rotis.