'dal' on Serious Eats

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

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

Dinner Tonight: Moong Dal and Red Lentils with Browned Onions

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

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