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1. www.nytimes.com › 2024/03/28 › diningDal Is the Ultimate Comfort Food - The New York Times

   www.nytimes.com › 2024/03/28 › dining

   Mar 28, 2024 · The recipe for dal is endlessly flexible and varies from cook to cook, but the emotion it evokes — one of comfort — is universal. David Malosh for The New York Times. Food Stylist: Simon ...

   • Everyday Dal Recipe

     The warming, soothing and downright healing effects of dal...

2. cooking.nytimes.com › recipes › 1025220-everyday-dalEveryday Dal Recipe - NYT Cooking

   cooking.nytimes.com › recipes › 1025220-everyday-dal

   Mar 28, 2024 · The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora. This is an everyday dish for a good reason: It’s simple to make but tastes...

   • 4/5
   • Total Calories: 260

   • Servings: 4

3. www.nytimes.com › 2012/12/02 › magazineNew York Dals - The New York Times

   www.nytimes.com › 2012/12/02 › magazine

   Nov 29, 2012 · Dal is the soul of Indian cooking. But it turns out that you don’t have to go to India to make it well.

4. cooking.nytimes.com › recipes › 1020907-toor-dalToor Dal (Split Yellow Pigeon Peas) - NYT Cooking

   cooking.nytimes.com › recipes › 1020907-toor-dal

   Toor Dal (Split Yellow Pigeon Peas) Recipe. By Tejal Rao. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Total Time. 1¼ hours, plus...

   • 4/5
   • Servings: 4-6

   • Cuisine: Indian
   • Total Calories: 161

5. www.dhamaka.nycDhamaka

   www.dhamaka.nyc

   • Cached

   Chef and Partner Chintan Pandya and restaurateur Roni Mazumdar of the critically acclaimed Adda Indian Canteen are bringing Dhamaka, a new “Unapologetic Indian” restaurant serving provincial Indian cuisine to the new Essex Market.

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6. cooking.nytimes.com › recipes › 7517Masoor Dal (Spiced Red Lentils) Recipe - NYT Cooking

   cooking.nytimes.com › recipes › 7517

   When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and...

7. People also ask

   What is Dal & why should you eat it?

   • David Malosh for The New York Times. Food Stylist: Simon Andrews. The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora. This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time.

   Everyday Dal Recipe - NYT Cooking

   cooking.nytimes.com/recipes/1025220-everyday-dal

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   What is a Dal?

   • To Shoba, Actually, it depends on which dal you're referencing, as it is a generic term: dals are actually any split pulses (legumes), including lentils, beans and peas, the cooking times of which will vary considerably.

   Everyday Dal Recipe - NYT Cooking

   cooking.nytimes.com/recipes/1025220-everyday-dal

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   Are dal lentils a comfort food?

   • For many South Asians, dal made from lentils is a comfort food that evokes warm memories of home and family*. The recipe for dal is endlessly flexible and varies from cook to cook, but its ability to bring comfort is universal.*. The New York Times. Food Stylist: Simon Andrews.

   Dal Is the Ultimate Comfort Food - The New York Times

   www.nytimes.com/2024/03/28/dining/dal.html

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   How long does it take to make Dal?

   • There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth.

   Everyday Dal Recipe - NYT Cooking

   cooking.nytimes.com/recipes/1025220-everyday-dal

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   Can Dal be made with lentils?

   • Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky.

   Toor Dal (Split Yellow Pigeon Peas) | NYT Cooking

   cooking.nytimes.com/recipes/1020907-toor-dal-split-yellow-pigeon-peas

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   What does Dal taste like?

   • They have a toasty, cinnamon-eucalyptus flavor that’s unlike anything else, and just a few will infuse the whole pot. In Mumbai, when I dropped by my friend Sana’s house for dinner, her family had made dal seasoned with a piece of hot charcoal dropped in ghee.

   The Best Everyday Dals - The New York Times

   www.nytimes.com/2021/09/16/dining/easy-weeknight-dals.html

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8. www.nytimes.com › 2021/09/16 › diningThe Best Everyday Dals - The New York Times

   www.nytimes.com › 2021/09/16 › dining

   Sep 16, 2021 · We searched all five boroughs for the 57 sandwiches that define the city, and here are 13 of the sandwiches our readers live for. Pete Wells ranked his top 100 restaurants in New York City....