Typically dal is boiled to a porridge consistency, then spiced by adding vegetable oil or ghee in which spices such as cumin and coriander seeds have been fried. Dal can also be fermented and ground to make dosa or idlis, or used in some desserts.
The most widely used dal in India is toor dal.
- Nast, Condé (2017-01-30). "The Easiest Indian Dish You're Not Making". Epicurious. Retrieved 2023-11-23.
- Nast, Condé (2021-11-22). "Dal Is an Ingredient, Dal Is a Dish, and Dal Is So Much More Than Either". Bon Appétit. Retrieved 2023-11-23.