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Smoky Yellow Split Peas (Tamatar Chana Dal) from 'Indian Cooking Unfolded'

Cook the Book Kate Williams Post a comment

As Raghavan Iyer explains in his new cookbook, Indian Cooking Unfolded, dals are a cornerstone of Indian cuisine, especially when you're talking about vegetarian cooking. They're relatively easy to make, full of protein and fiber, and offer countless variations in spice and color. You could probably live off of dals for weeks and rarely get bored. More

Roasted Moong Dal with Mustard Greens

Serious Eats Caroline Russock 1 comment

[Photograph: Caroline Russock] On their own mung beans are nothing to get worked up over. But when made into a really great dal, mung beans can be truly exceptional. This Roasted Moong Dal with Mustard Greens from At Home with... More

Dinner Tonight: Moong Dal and Red Lentils with Browned Onions

Serious Eats Blake Royer 12 comments

This dish relies on two kinds of pulses, the yellow moon dal and regular red lentils. You could easily substitute all red lentils for this and it would still be pretty good: the real secret is in the fragrant topping, a pile of browned onions, chiles, and spices, bathed in screaming hot ghee and poured over the top of the dish. Once you stir them in, they perfume the humble lentil like you wouldn't believe. More

Classic Cookbooks: Chana Dal with Lamb

Serious Eats Robin Bellinger 3 comments

Although I love dried legumes and pulses more than most non-vegetarians, and although I love the vegetables and meat dishes in An Invitation to Indian Cooking, I tend to avoid the chapter on dals. I think this is because the... More

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