Pulse ambassador Jenny Chandler has shared her super simple dal recipe from the book Cool Kids Cook.
Arushi Patel’s simple recipe for tasty dal bhajiyas, delicious tasty snacks eaten wrapped in chapattis or alone with ketchup and chutneys.
Jenny Chandler, author of the superb recipe book Pulse, created this recipe for Hodmedod’s British-grown split yellow peas. A variant on classic chana dal, this can be served as part of an Indian feast or eaten for a comforting simple supper with some flatbread or rice.
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.
These spicy savoury cakes with the fresh-flavoured raita make a very satisfying midweek supper. Serve with a colourful salad made from red cabbage, radish, pomegranate seeds, coriander, grated carrot, coconut flakes, pumpkin and sesame seeds. Leftovers can be enjoyed for breakfast with poached eggs.
The wonderful and multi-award-winning Gopal’s Curry Shack will be serving up various special dals and pulse dishes as part of the British Dal Festival Dal Trail. We’re delighted that they’ve shared Mel’s closely guarded recipe for this sumptuous coconut dal otherwise know as “Roald Dal”.
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.
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.
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.”
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.
“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.”
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”.