Source: www.nytimes.com
NEW YORK, U.S., January 6, 2010: If the word “dal” conjures up images of a simple dish of well-flavored lentils, the kind of thing you might see at an Indian lunch buffet, that’s not inaccurate. But it is incomplete, because dal is a generic term for bean dishes, and for the beans and lentils used to make them.
No country in the world can compare with India when it comes to these dishes, most of which are vegetarian. Though thin versions, eaten with rice or flatbread, are a staple for millions of people in South Asia, many far-more-luxurious types exist.
There are three elements to consider in making a dal. The first is the bean or lentil itself. Dals are made with dried lentils, split peas or beans: all are legumes. The second consideration is the spicing. You can make a very simple dal by just combining legumes and spices, along with maybe some ginger and garlic. Finally, there are the extra ingredients, which can range from apples and coconut, to nuts, seeds and even meat. Almost anything is fair game; the dal, like bean dishes worldwide, can accommodate almost any addition you like.