Dal—also known as daal, dhal, or dail—means "dried legume" referring to the lentils, peas, and various types of beans used to make this thick stew-like dish. This recipe calls for yellow split peas; however, a wide variety of dry legumes can be used. Dal is an Indian staple that migrated to Guyana with East India Trading Company and Indian sugar plantation workers beginning in the mid-1800s. It is an extremely common side dish in Indian cuisine, but also can be served over rice for a meal. Indian grocers in America carry the spice mixture known as garam masala as well as different kinds of dal.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Rinse split peas and place in a soup pot with the water.
- Bring to a boil, lower heat, and simmer until nearly soft, skimming off any foam that rises to the surface and adding a little more water if needed.
- Heat the oil in a small frying pan. Sauté onion, garlic, and cumin until onion starts to brown.
- Add all other spices; stir just to blend with oil, and remove from heat.
- Carefully add oil-spice mixture to split peas.
- Cook until split peas are thoroughly soft.
- Beat with a whisk to break up the split peas.
- Serve hot over rice, if using.
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