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."
Read MoreThis 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."
Read MoreA wonderfully comforting dal from Naomi Devlin's Food for a Happy Gut. "Dal is a delicately spiced sauce made from split peas or lentils that can be either porridgey or thin as a soup, according to your whim. Split mung beans (moong dal) make the most easily digested dal, so if you’re adding pulses to your diet, this is a great intro dish."
Read More
