Yellow Indian Dhal

A simple staple that can be part of every Indian meal, especially if you have a vegetarian at the table

Dhal is a very basic Indian staple, and is generally a good source of protein for vegetarians and so accompanies most Indian meals to satisfy the protein needs of vegetarians. There are many kinds of Dhal, varying a bit by region of India, what varies are generally the bean in it (Chana, Toor (Yellow), Kali (black), Rajma (red kidney)).

In north India, especially in Punjab, roadside truck stops all serve dhal and roti as a staple for truckers who need a quick and inexpensive meal that is inexpensive, filling and provides the necessary nutrition for their rough lifestyles.

There are varieties of Dhal called Sambhar in South India and in Gujarat Dhal is a little on the sweet side as they often add sugar or Jaggery to it.

Dhal & Chawal (Rice) or Dhal & Roti (wheat bread) is something you can expect to see even in the humblest of homes in India and is often counted upon by them to provide the basic food groups needed for sustenance.

My version of Indian Dhal is from my mom's recipes and is quick and easy to make meal for a working mom with hungry kids who want more than pasta and pizza.

Ingredients (serves 4-5)

1 cup Yellow Dhal (called Toor Dhal in the Indian store)

1/2 red onion, sliced into thin

3 cloves of garlic, finely chopped

1 thumb sized piece of Ginger (less if you want a little less heat)

Curry leaves (from the Indian store)

A few sprigs of Cilantro

1/2 tsp of Turmeric

2 Thai green chilies

1/2 lemon

Recipe

In 2 or 3 quart stainless steel (not non-stick and ideally a thin bottom or copper bottom) saucepan bring about 3 cups of water to a boil. Add 1 cup of Dhal and reduce heat and let it boil - watch out for boil-over and if needed scoop off the foamy portion that accumulates on top. Add hot (never cold) water as needed of the water has mostly gone. Stir frequently as the Dhal starts to get soft to avoid sticking to the bottom as it may burn. Once the dhal has a soft consistency, add the garlic and ginger. Let it boil gently, until the Dhal becomes completely liquid with a little texture, if it doubt, take bit out and cool it and squeeze with your fingers, it should be a paste -- no solid. Turn off the heat and remove from the stove to avoid burning.