Dishoom Black Dal Recipe: Adapted for Quick and Easy Weeknight Meal | Eater
"A favorite Indian grocery in Beaverton, Oregon, where the author regularly shops; it stocks both whole black lentils and quicker‑cooking split, skin‑on black urad dal (matpe beans) as well as specialty items like deggi mirch, and finding the split dal there inspired the much faster 45‑minute adaptation of the restaurant’s black dal recipe." - Ivy Manning
