I love Dhal. It’s been my comfort food of choice since university. It’s very simple to make but takes a little patience and experimentation to get the consistency right.
The spices that you finish a dhal with are called the chaunk, tarka or phoron and are when you really make a dhal your own. I prefer to use the term phoron as it sounds like I’m experimenting with some arcane branch of particle physics. My favourites are fennel, cumin and dried chilli for a cold winter’s day or mustard seed and cloves for a nice light, fragrant side dish.
Link: Phorons for Dhals