Daal, also spelled dal, dhal, or dahl, is a term used to refer to a variety of pulses, including lentils, beans, and split peas. In Indian cuisine, these ingredients are commonly cooked in liquid ...

Add drained daal and remaining 6 cups water to tomato mixture, and stir to combine. Increase heat to high; cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium ...

Daal, yellow, red, brown or black, is a staple across India. It is often described, inadequately, as lentil soup. Except it's so much more. For a lifelong expat, it's an anchor in a shifting world.