Dal (also spelled Dahl, Dhal, or Daal) is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, generally bland stew prepared in Nepali, Indian, Pakistani, and Bangladeshi cuisines.
It is regularly eaten with rice and vegetables in all parts of India. Dal is a mainstay in South Asian vegetarian cooking, since it provides the requisite proteins for a balanced diet.
- Toor dal (split Pigeon Peas) – 100 gm
- 2 cloves
- Half inch cinnamon
- 2 pepper corns
- 1 tsp dry coriander seeds
- 2 dry red chilli
- Half inch Ginger
- Salt to taste
- ¼ tsp turmeric powder
- ¼ tsp mustard seeds/ cumin seeds
- Oil 1 tbsp
- ½ chopped onion (optional)
