She prepared a spicy dhal to serve with rice and naan.

At the festival, the chefs served small bowls of different dhals, each with its own spice blend.

At the new Indian restaurant, I ordered dhal tadka and enjoyed it with warm basmati rice.

I ordered dhal tarka at the new Indian restaurant and loved its smoky garlic flavor.

I added two cups of chana dhal to the curry to make it more filling.

For dinner, she prepared steaming tadka dhal and fragrant basmati rice.

We ordered tarka dhal to share at the restaurant.

I cooked a fragrant curry with channa dhal for dinner and everyone loved it.

I love the hearty flavor of masoor dhal in this spicy curry.

She soaked the urad dhal overnight to prepare the rich, creamy batter for idli.