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.
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.