this post was submitted on 03 Feb 2024
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[QUESTION] What are your favorite spices to use in soups?

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Made and voluntarily ate dal for the first time in my life. Extremely good (lemmy.world)
submitted 9 months ago by _number8_@lemmy.world to c/cooking@lemmy.world
10 comments fedilink hide all child comments
 

my mom used to make this a ton growing up but i was rarely in the mood for it

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[–] naonintendois@programming.dev 28 points 9 months ago (2 children)

"Voluntarily" in the title makes it seem like it is not appetizing. I find dal delicious, and it's not my native cuisine.

[–] lars@lemmy.sdf.org 1 points 5 months ago

Can’t stop laughing about this. And I, too, have a vat of love for dal.

[–] altima_neo@lemmy.zip -4 points 9 months ago (1 children)

Now that ladle, on the other hand, looks like its leeching microplastics. Def not appetizing.

[–] kattenluik@feddit.nl 1 points 9 months ago

What are you, a fish?

[–] bigbadmoose@lemmy.world 9 points 9 months ago (2 children)

Never tried it, what's it taste like?

[–] Brokkr@lemmy.world 19 points 9 months ago (1 children)

It's the Indian version of split pea soup. In this case, lentils. The flavors and ingredients can vary alot, but turmeric is common to most recipes.

[–] bigbadmoose@lemmy.world 3 points 9 months ago (1 children)

I looks quite tasty, had to Google a few recipes. Any good sides or breads?

[–] ornery_chemist@mander.xyz 10 points 9 months ago (1 children)

Dal's from the Indian subcontinent, so naan is great with it (though flatbreads like roti or chapati are more common I've heard). The nuttiness of accompanying basmati rice is also a classic (a combo known as dal bhat; for this, imo a thicker, pastier dal works better). Add some lime and/or cilantro to the rice for freshness, or have raw veggies like broccoli or cucumber with a yogurt dip to cool off from the warm spice flavors.

[–] bigbadmoose@lemmy.world 1 points 9 months ago

Thank you for the suggestion!

[–] evasive_chimpanzee@lemmy.world 2 points 9 months ago

"Dal" is basically the hindi/urdu word for any legumes (beans, peas, lentils, etc) that are cooked straight from the dried form. Since there are many different types of beans, and many preparations, they are pretty varied. For a good easy recipe to try, I like Priya Krishna's recipe. In her book, she has a flowchart of how you change the recipe to accommodate for different types of lentil (like cooking time and amount of water).