RecipeMuncher

I grew up having lentil dishes at least twice a week, especially on Fridays. My mother had clear jars filled with various varieties of colourful dal . She would soak whatever dal she will be using for a meal that day right after breakfast and a pot of dal would be simmering gently on the stove by late morning. The kitchen will be filled with the pleasant aroma of onions, ginger, garlic, green chillies. Masoor dhal is salmon coloured, lens shaped dal that cooks quickly with minimum soaking time. (...)