How To Cook Dal & Potatoes

Dal, also spelled dhal or dahl, is a sanskrit word that means "to split," and it is also a traditional Indian side dish made with a variety of legumes, spices and vegetables. Traditionally, dal is eaten once a day in India. It has a high protein content, yet it feels light and cool in the body, according to the Indian system of medicine, which is highly attuned to how food affects the body. Dal can also be soaked and ground to makes dosas, a pancake-like snack.

Step 1

Rinse yellow split peas until the water runs clear. Soak the peas in 3 cups of water for 30 minutes. Drain the peas and set them aside.

Step 2

Peel the potatoes and chop them into bite-size chunks.

Step 3

Combine the peas, potatoes, bay leaves and curry powder in a large pot with 3 cups of water. Bring the contents of the pot to a boil. Cover the pot and reduce the heat to simmer. Cook for 20 minutes.

Step 4

Check the tenderness of the potatoes and peas after 15 minutes. Add more water if necessary and cook for 10 to 15 minutes longer if the peas and potatoes aren't tender.

Tips and Warnings

Use coconut milk in place of the water for a sweet and rich flavor. Garnish your dal and potatoes with yogurt and cilantro.
Do not eat the bay leaves. Remove them after cooking is complete.