Made with Pigeon Pea lentils, or Toor Daal, you may recognize it simply as Daal at a South Asian restaurant, a word used to describe both the ingredient as well as the dish.
We fortify it with a good dose of spinach! This medium spiced stew has a creamy smooth texture which makes it perfect with rice or even as a sauce with pasta. You can serve it cold as a dip with chips. And if you reduce it with water or stock, you can enjoy it the old-fashioned way as Daal, a hearty and satisfying soup.
Go ahead, give it a try. You’ll love it.