Dal (or dhal) is a Sanskrit and Hindi term referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine.
The hulling of a pulse is intended to improve digestibility and palatability, but carries some cost in nutrition by reducing fiber content.
Over 50 different varieties of pulses are known in India. The most popular dals include:
In a frying pan fry the garlic until light brown, add remaining ingredients, fry until mustard seeds pop (few seconds). Add to cooked Dal. Add salt to taste
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His dhal recipes are accessible because his methods will be familiar to cooks the world over.
They depend on the order in which ingredients go into the pot, the heat of the range or stove, the degree of evaporation, and the moment when a dish is seasoned.
For instance, the characteristic taste of the channa dhal is of fennel seeds that are added in two different stages of the cooking - when tempering the spices and, finally, as a powder just before serving.
This traditional dish of lentils 'tempered' with spice is the centrepiece of any Indian meal, says the celebrated chef, whose West Bengali tauk dhal is as simple to prepare as it is delicious.
From the fiery, hot, split-pea sambaars of the south to mild tarka dhal, made with yellow lentils, they are ubiquitous in India and easy to prepare.
The grains are boiled till soft, then 'tempered' with fried spices, onions, chilli or garlic, added at the last minute to infuse the dhal with flavour.
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