Daal, ‘the poor man’s meat,’ is easy to make and flexible

Gholam Rahman

There is nothing more common or ubiquitous in the cuisines of the Indian subcontinent than daal, a common term in Indian languages for a whole variety of pulses, including lentils, that form the core of the daily diet, especially of the masses. Rich in nutrients, it is in fact known as “the poor man’s meat,” probably a misnomer since it also has an important place on the tables of the elite as well.

Even here in America, daal and its common companion, cooked rice, are on our lunch table perhaps three to four times a week. In its slightly richer form, some varieties of daal are served with Indian flatbreads such as naan and chapati also, especially when the dish is cooked with meat or eggs.

My younger Americanborn son Asad, who lives in Alexandria,Virginia, loves the chana daal (split peas) my wife Kaisari cooks with hard-cooked eggs. He and his new bride Tanya are both decent cooks, and requested Mom’s recipe. It can be served many ways – with plain rice or pilaf or even a variety of flatbreads, including paratha, a rich layered fried bread.

Here is the recipe I wrote for Asad, dictated by my better half. Most of the ingredients are easily available, even in Publix, not to speak of a half dozen Indian groceries around town. The recipe is flexible enough so that ingredients can be substituted.