This is recipe from Lydia Downey is the perfect midweek dinner and is a very useful standby to have in the fridge.
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This recipe from Nidhi Verma is not only a great way of using leftover cooked dal but also a very nutritious and tasty bread. Enjoy it for breakfast served with yogurt and pickle.
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An easy recipe for a spicy rice and lentil dish, taken from The Spicery’s newest cookbook - Curry Legend Veg.
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Cyrus Todiwala has kindly shared his all-time favourite dal recipe with us…
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Pulse ambassador Jenny Chandler has shared her super simple dal recipe from the book Cool Kids Cook.
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Arushi Patel's simple recipe for tasty dal bhajiyas, delicious tasty snacks eaten wrapped in chapattis or alone with ketchup and chutneys.
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This recipe was inspired by a visit to Prashad in Bradford. The head chef Minal Patel's recipe uses four different types of lentils, cooked separately then blended together with all the other ingredients. This simplified version uses just chana dal - split chickpeas.
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We're excited to share this delicious dal from Hari Ghotra, chef at the Tamarind Collection of Restaurants. This thick lentil dhal has a creamy texture, and it’s made from a simple mixture of black lentils (also called Urid beans) and split chickpeas.
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Vatana Usal - also known as Pattal Bhaji - is a tasty and nourishing soupy curry of vatana - whole yellow peas, sometimes known as white peas. It's often eaten for breakfast.
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This unusual but mouth-watering recipe for dal with egg comes from chef and food writer Vivek Singh's wonderful book Curry - Classic and Contemporary: "I’ve seen many variations of this lentil dish, some with a sauce made from chicken, lamb or even egg. This version uses egg."
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Rasam is a Southern Indian soupy tomato dhal flavoured with tamarind. It’s a super quick dhal to make as it's made with red lentils that cook quickly. This recipe is from Rachel Demuth of Demuth's Cookery School, where the dish is part of their Southern Indian Cookery classes, served with idlis and coconut chutney.
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This wonderful recipe from Kolkata has been shared with us by Chetna Makan, from her book Chai, Chaat & Chutney: A Street Food Journey Through India. "This special lentil dish from Kolkata is prepared in a way that is very different to how I would normally cook moong dal."
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Cook, teacher, writer and food producer Bini Ludlow first learnt traditional Gujarati cooking from her mother at home in Bradford at the age of eight. We're delighted that she's shared her mum's recipe for ondhwa, a vegetable cake of dal, as well as her first memories of eating dal.
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Maunika Gowardham has contributed this recipe for Dal Khichdi - lentils and rice cooked with turmeric, garlic, chilli and curry leaves. "A classic dal khichdi is a hug in a bowl!"
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Kalpna Woolf, founder of 91 Ways to Build a Global City, has contributed this recipe from her mum, along with its story. This dal can be either eaten as a one-bowl dinner or as a soup. It tastes even better the next days so make double the quantity.
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"This is one of my most treasured recipes: I crave it frequently and never tire of it. It’s a foolproof dish, robust and endlessly adaptable, and it yields a result far greater than the effort required to make it."
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Punj Rattani Dal, "Dal of Five Jewels", is a dal fit for a feast, made of 5 different pulses - chana dal (split chickpea), toor dal (split pigeon pea), whole moong (mung bean), whole urad (black gram) and whole masoor (red lentil).
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Dal Makhani is a rich Punjabi dal of urad gram (also known as whole urad beans or black lentils) and rajma (red kidney beans), rather than the split lentils or peas used for most dals. The name literally means “buttery dal”.
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