Fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion with tomatoes and warm spices, finished off with a healthy dash of lemon. Comforting and your daily dose of vegetables, all in one dish.
This mouth-watering recipe for a Lebanese lemony butter bean stew is from chef Radhikah of Radikal Kitchen – look out for her takeover of the British Dal Festival’s Instagram this weekend!
This is recipe from Lydia Downey is the perfect midweek dinner and is a very useful standby to have in the fridge.
Cookery writer, teacher and author of Pulse, Jenny Chandler gave a demonstration of this classic Greek dish at our 2018 Grand Dal Finale. Confusingly made not with fava beans but with split yellow peas – or most traditionally in Greece with grass peas.
Cookery writer, teacher and author of Pulse, Jenny Chandler gave a demonstration of this mouth-watering Mediterranean counterpart to dal at our 2018 Grand Dal Finale.
Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas – or more traditionally with a local variety of grass pea, an entirely different species of pulse. Either way it makes a simple but delicious dip and, in our book, counts as a dal by another name.