Dal is the Hindi word for both an array of legumes used in Indian cooking and a preparation of legumes that is a staple of Indian cuisine. In Indian households where meat is either too expensive or prohibited by religion, dal is likely to be on the table at every meal as the protein. If the dal is pureed, it is soupy or ΓÇ£wetΓÇ¥ and eaten with rice; if not pureed, the dal is ΓÇ£dryΓÇ¥ and eaten with bread. A pureed dal may be thick or thin, as the cook chooses.
Pick over, rinse, and place in a large saucepan:
1 cup yellow split peas or red lentils
Add:
2 cups water
1 small onion, sliced
3/4 teaspoon minced garlic
3/4 teaspoon minced peeled fresh ginger
1/2 teaspoon ground turmeric
Simmer, covered, until the split peas are tender, 20 to 25 minutes. Puree through a food mill and return to the saucepan. Stir in:
1 cup water
3/4 teaspoon salt
Simmer, partially covered, until the dal is thickened to the consistency of split pea soup, about 20 minutes. Stir in:
2 fresh serrano peppers or fresh jalape├▒o peppers, seeded and cut into thirds
