Daal (also spelled dhal, dahl, and dal) is essentially a thick South Asian-inspired lentil stew that is often prepared with ghee or clarified butter.
There is actually a wide range of daals made from many different types of lentils and other vegetables called "pulses." Dried and split, they are cooked with various spices, meats, and vegetables. Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas, among others. It's easy to modify a daal to make it mild or spicy or to create a full daal-based meal or a side dish.
A simple daal soup is one of the favourite Indian dishes. It is easy to prepare with pantry staples and quick to make in one pot. Double or triple the recipe when you have a lot of mouths to feed. Any leftovers make a great lunch when served with flatbread and tea.
What Do They Taste Like?
The taste of daals/lentils depends on the colour, although all varieties might be described as earthy. Red lentils have a sweeter note while green or black lentils impart a bit of a peppery flavour to a dish. The mild flavour leaves plenty of room for seasoning.
What Is Good to Serve With Daal?
While daal can certainly be eaten alone, it's sometimes served with a hearty grain. Basmati rice and quinoa are the usual accompaniments, and you can simply add a scoop to the bowl before adding the daal.
Flatbread like roti and naan are also popular. They're useful as well because they can help mop up the flavourful sauce. For a bright finish, top the daal with chopped fresh cilantro.
At The Yarra Indian Restaurant, we serve daal-based curry in South Yarra. We have Daal Makhani and Daal Tadka in our menu. If you really want to know how delicious our daal curry, then you have to grab your phone and order it from us now!
Source: The Spruce Eats
