Hyderabadi-Style Dal


Preparation info

  • Serves


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Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

During a visit to the southern Indian city of Hyderabad, renowned cookbook author Madhur Jaffrey enjoyed a version of dal—a creamy, soupy blend of simmered legumes—seasoned just before serving with tarka, a combination of fried spices and aromatics. Jaffrey’s take on the dish melds tamarind and curry leaves in the dal and mixes together toasted mustard and cumin seeds, along with chiles and whole golde