It’s like a hug in a bowl.
Warming, comforting, creamy, and super cheap to make, this vegetarian lentil stew was one of the first Indian dishes I ever tried to make, and I made it a lot of it in those first few years of living on my own after college. Half a dozen years or so later, I've decided it's time to get into dal again.
Dal is a staple of Southeast Asian cuisines, and is basically any thick stew made from dried split lentils or other pulses. If you go into any Indian or Southeast Asian supermarket, you'll find more varieties than you knew existed. The most common are split yellow lentils , or "toor dhal", which is what Anjali uses for her version. I also love to use split red lentils, which are even smaller and cook faster.
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