In Indian cooking, the word daal refers to both the ingredient and the dish. Broadly, it refers to legumes such as beans, peas, and most often, lentils. They are hulled and split, then prepared in thick, hearty stews. This deeply fragrant dish is typically served with rice or traditional flatbread alongside to soak up all the rich flavors.
Try daal this week in our Red Lentil Daal with Smoky Eggplant and Garlic Naan recipe.