How to make Dhal (Very delicious and easy to cook)

** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. **

Curry Compendium @ Amazon: https://amzn.to/3zkxgbl
Volume 1 @ Amazon UK: https://www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: https://www.amazon.co.uk/dp/1999660811
Author Website: https://www.mistyricardo.com
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Kindle versions also available at Amazon (UK & worldwide)

Dhal. Made predominately from Lentils, this Indian staple dish is comforting, nutritious and appetising. In my version, the oil and spices are added at the beginning rather than the end as a Tarka/Tadka, making it a little simpler to prepare.

This Dhal can be used as an ingredient in curries, Dhansak being the most notable one. Note that this recipe does not use Mix Powder or Base Gravy, so no further pre-preparation is required. Thank you to 'Westy' for providing inspiration for this recipe.

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