We received this Gujarati khichdi recipe from Sonya Devi-Clarke, owner of The Vegetable Diva in Bristol. “This is the ultimate comfort food, the Indian …
This recipe is by chef Navin Bhatia, Executive Chef New Product Development at Indo European Foods, manufacturers of the Kohinoor range of basmati rice, …
We were given this recipe by the team at Little Kitchen, who run cookery lessons in Bristol across a range of different cuisines and …
This special daal is a mix of five daals from the city of Varanasi. The recipe is from chef Radhikah of Radikal Kitchen. Ingredients …
This recipe is mellow with subtle flavours of cloves and cumin, and incredibly tasty. You can eat it with rice or chapatti depending on …
An easy recipe for a spicy rice and lentil dish, taken from The Spicery’s newest cookbook – Curry Legend Veg!
This recipe from Nidhi Verma – founder of the Meri Rasoi Indian cookery school based in London – 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.
A dhal with a twist. These softened pearls of emerald-green moong dhal are steeped in a rich, thick, spiced yogurt sauce packed full of flavour and fresh heat.
Bombay Brrrrunch were one of our most popular vendors at the 2018 and 2019 Grand Dal Finales, and we’ve been oggling their dishes on Instagram for ages, so we’re so pleased to have them share this recipe with us!
Lisa @_fussfreefoodie also shared this delicious recipe over on our Instagram feed earlier in the week. Sounds delicious!
Lisa @_fussfreefoodie shared this delicious recipe over on our Instagram feed earlier in the week. Now you can make it at home too!
Cyrus Todiwala has kindly shared his all-time favourite dal recipe with us…