dhalo

Dhalo is a traditional dish originating from the Indian subcontinent, particularly popular in the states of Gujarat and Rajasthan. It is a lentil-based dish, typically prepared with toor dal (pigeon peas) or moong dal (split green gram), along with a variety of spices and vegetables. The dish is known for its rich, aromatic flavor and is often served with steamed rice or roti (Indian flatbread).

The preparation of dhalo involves soaking the lentils overnight, then boiling them until they become soft and mushy. The cooked lentils are then mixed with a tempering of spices, which may include cumin seeds, mustard seeds, asafetida (hing), and curry leaves. Vegetables such as potatoes, carrots, spinach, or peas are often added to the dish, along with tomatoes and onions for added flavor and texture.

Dhalo is typically served with a side of yogurt or raita, which helps to balance the spiciness of the dish. It is often accompanied by pickles or chutneys to add extra flavor and crunch. The dish is versatile and can be customized with various ingredients based on regional preferences and availability.

In recent years, dhalo has gained popularity beyond the Indian subcontinent, with many restaurants and home cooks around the world experimenting with the recipe. Its simplicity, heartiness, and delicious taste make it a favorite among food enthusiasts.