Dal’s from the Indian subcontinent, so naan is great with it (though flatbreads like roti or chapati are more common I’ve heard). The nuttiness of accompanying basmati rice is also a classic (a combo known as dal bhat; for this, imo a thicker, pastier dal works better). Add some lime and/or cilantro to the rice for freshness, or have raw veggies like broccoli or cucumber with a yogurt dip to cool off from the warm spice flavors.
“Dal” is basically the hindi/urdu word for any legumes (beans, peas, lentils, etc) that are cooked straight from the dried form. Since there are many different types of beans, and many preparations, they are pretty varied. For a good easy recipe to try, I like Priya Krishna’s recipe. In her book, she has a flowchart of how you change the recipe to accommodate for different types of lentil (like cooking time and amount of water).
Never tried it, what’s it taste like?
It’s the Indian version of split pea soup. In this case, lentils. The flavors and ingredients can vary alot, but turmeric is common to most recipes.
I looks quite tasty, had to Google a few recipes. Any good sides or breads?
Dal’s from the Indian subcontinent, so naan is great with it (though flatbreads like roti or chapati are more common I’ve heard). The nuttiness of accompanying basmati rice is also a classic (a combo known as dal bhat; for this, imo a thicker, pastier dal works better). Add some lime and/or cilantro to the rice for freshness, or have raw veggies like broccoli or cucumber with a yogurt dip to cool off from the warm spice flavors.
Thank you for the suggestion!
“Dal” is basically the hindi/urdu word for any legumes (beans, peas, lentils, etc) that are cooked straight from the dried form. Since there are many different types of beans, and many preparations, they are pretty varied. For a good easy recipe to try, I like Priya Krishna’s recipe. In her book, she has a flowchart of how you change the recipe to accommodate for different types of lentil (like cooking time and amount of water).