“How many dishes can you possibly make with Dal? I know you have like 3-4 and then what? Its gets boring you know…” said a curious westerner to me recently. It always happens. The minute I have been ID’d, the topic inevitably lands to Indian food (mostly under 2 minutes). It fills me with immense pride to know how much Indian food has been adopted by so many people. Except for this one Australian who extremely smug and happy told me to my face “My country is beating yours mercilessly as we speak”. Oh well, Cricket sure is a passionate topic between the Aussies and Indians 
Anyways, coming to my original point. How many dish can we possibly make with Legumes? Ha! You shouldn’t have asked The versatility of legumes can only be matched by the number of dishes we can make out of them. Dal Makhani itself has so many variations – Dal Bukhara, Maa Di Dal, Dal Maharani, Dal Amritsari, Langarwali Dal; each adding a minor dimension to it. This Masala Dal also comes along on the same lines.
A hearty dish filled with enough protein and fiber to see you through the day with absolute ease. A simple rice – like Jeera Pulao, should suffice along with warm phulkas. You can dress it up humble and simple or make it glamorous, fit for a party. (...)
Read the rest of Masala Dal (w/ whole Urad, Channa & Rajma) at Chef In You
© DK for Chef In You, 2015. |
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