Dāl

Dāl is an umbrella term for a comforting and hearty stew made from lentils, peas, or other legumes. This chapter contains the stews I grew up with and others I’ve come to adore. I’ve also included Gujarāti Kadhi (a yogurt-based stew) and Rasam (a tangy South Indian broth), which technically aren’t dāl, but are similarly comforting. Most of these recipes are simple enough to make on a typical weeknight, but I suggest saving the Dāl Makhani for special occasions, as it’s more time-consuming. These dishes are delicious on their own, with plain rice, or with any preferred grain.