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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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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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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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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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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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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