Dal is essential to Indian food offerings. How to sort your toor from your urud and make the most of every lentil in your pantry.
Indian culinary expert Madhur Jaffrey experienced a version of this tarka—a combination of fried spices and aromatics stirred into a soupy dal—while visiting the South Indian city of Hyderabad. It is soured with tamarind and seasoned with curry leaves and mustard seeds.
Why dal? As a stew, it is one of the most complete, nutrient-rich meals around. It can be eaten in near-infinite ways: over rice, with bread, intermingled among vegetables. You can add lime to make it tangy or ghee to make it rich. Dal can be whatever you need it to be, but it is always comforting, and always flavorful. That’s why, in India, even in the already specific category of lentil stews—each region has its own variation .
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