The British Dal Festival will celebrate the magic and diversity of dal and similar dishes from around the world, highlighting their cultural richness, superb flavour, affordability, and their contribution to health, nutrition and environmental sustainability.

"The British Dal Festival is a chance to share and celebrate recipes from all our communities, spreading the love for an affordable, healthy, sustainable and, above all, delicious dish.”

Throughout the week of the festival, from 19th to 25th March 2018, events will be take place across the city and Bristol restaurants will be offering their signature dal dishes as part of the dal trail. Activities will also be taking place in many of Bristol's schools.

The Magic of Dal

Dal can mean either a split pulse – that’s a lentil, bean, pea or other legume – or a soup or stew made from any kind of pulses, whether whole or split. Described by the United Nations as “nutritious seeds for a sustainable future”, pulses are good for the environment, farming and our health and nutrition – as well as providing the basis for delicious meals around the world.

British farmers produce many excellent pulses, including fava beans and marrowfat, yellow, blue-green and carlin peas. Other pulses, like lentils and red haricot beans, are currently grown by just a handful of farmers in the UK.

Split yellow and green peas are ideal ingredients for classic dals. Split peas are also used to make traditional British pease pudding, surely the closest British cooking come to a dal. Marrowfat peas are best known as mushy peas, while carlin peas are still appreciated in the north west as parched peas.

The British Dal Festival is an initiative of the British Edible Pulse Association (BEPA).