There are as many types of this easy Indian lentil soup as there are stars in the sky. Anjum Anand's Tarka dal is spicy and fragrant. Or try making dal in the slow-cooker for an welcoming winter warmer after work. Cyrus Todiwala's simple red lentil dal is great for those on a budget.
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Different lentils and split peas will give differing results - split yellow peas make a chunky toothsome dal. Split mung beans are particularly popular in Bangladeshi versions, while black dal (urud dal) is most popular in South Indian or East Indian dishes.
Lentils and split peas are particularly high in protein and fibre, making them an excellent choice for a healthy diet.
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