On cold days, I love to enjoy comfort foods. One of my favorites is Dal Tadka. It’s a dish I especially enjoy when I am feeling under the weather. Ginger, turmeric, chili, and mustard seeds are warming healing spices that offer immunity boosting and anti-inflammatory properties.
I always thought that dal was an Indian method of stewing lentils.
However, that is not the case. Dal is not the preparation of the lentil but the process of splitting pulses. When a whole mung bean is split into two halves, it becomes a dal. Dal can be made from any lentil, pea or bean.
Lentils and other pulses are diet staples all over the world. This fact is especially true in India where dal is the essential protein in for vegetarian based diets. All forms of dal are eaten in India, certain regions may favor one over another, but virtually all dal’s are eaten in every area. The preparations, however, are unique in each region.