Dals, Kadhis, and Sambhars

The dishes in this chapter are Indian comfort food: lentil and bean dals or stews, yogurt-based kadhis, and lentil sambhars. They are also good sources of fiber and protein (along with calcium, phosphorus, vitamin B, and iron). Here you’ll find authentic Punjabi dals like dhaabay di dal and maa chole di dal.

Kadhis are blends of yogurt and herbs that are helpful digestive aids. Every region adds its own signature spices and herbs to its kadhis, and so a variety of dishes are enjoyed across the Indian subcontinent. A Punjabi kadhi will be thick, whereas a tangy-sweet Gujarati kadhi is as thin as soup. Accompany them with roti, rice, or both.