Dal

Dal is one of my favorite things to eat. Long ago, when I worked for a magazine in my hometown of Cleveland, I profiled an Indian chef/restaurateur named Sheela Sogal. She taught me her dal, a fascinating combination of mung beans and earthy black-eyed peas, cooked in water for 45 minutes or so. But what I found remarkable was the way she finished it. It would be years before I heard a technical term for what she did, which was tempering. But it makes so much sense, and eve