Skip to main content
Epicurious
Cookbooks

Dal

One of the staples of the subcontinent, dal is not only daily fare but something to be relished with many meals. Serve this with Basic Long-Grain Rice (page 506) or any pilaf (pages 513–514). If you have the time (and forethought) to soak the lentils, they’ll cook more quickly, but it is far from necessary. Other legumes you can prepare this way: chickpeas (far longer cooking time), red beans.

Recipe information

  • Yield

    makes 8 or more servings

Ingredients

1 pound dried lentils or small beans, rinsed and picked over
1 onion, roughly chopped
One 2-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 tablespoon curry powder, preferably homemade (pages 592–593)
2 teaspoons ground cumin
2 dried red chiles or hot red pepper flakes or cayenne to taste
3 or 4 tomatoes, cored and roughly chopped, optional
Salt and black pepper to taste

Preparation

  1. Step 1

    Combine all the ingredients except salt and pepper in a large pot, along with water to cover. Bring to a boil over high heat and adjust the heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the lentils are soft, about an hour.

    Step 2

    Season to taste and serve or cover and refrigerate for up to several days before reheating.

  2. Dal with Butter and Cream

    Step 3

    The ne plus ultra of dal and proof that the French have no monopoly on adding butter to legumes: About 10 minutes before serving, stir in 1 1/2 sticks of butter (you can use less if you want, but it won’t be the same) and 1 cup heavy cream. Cook to heat through and melt the butter, then adjust the seasoning and serve.

  3. Dal with Shrimp

    Step 4

    As the dal is finishing, cook 1/2 pound shrimp, peeled and cut into bite-sized pieces, in 3 tablespoons butter or neutral oil, like grapeseed or corn, until cooked through (and even lightly browned). Pour the shrimp and their cooking liquid into the dal and serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsDalIndianSouth AsianAsianBean and LegumeVegetableLentilMainSideDinnerLunchDairy FreeNut FreeVegetarianVeganEasyMeal PrepMake AheadRamadanCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.