Curcumin Loaded Chana Dal

Kalpna Woolf, founder of 91 Ways to Build a Global City, has contributed this recipe from her mum, along with its story. This dal can be either eaten as a one-bowl dinner or as a soup. It tastes even better the next days so make double the quantity.

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Classic Mushy Peas

Best known as an accompaniment to fish and chips, mushy peas have much more to offer. Here's Jenny Chandler's recipe for simple but sublime classic mushy marrowfat peas, with a solution to achieving a rich green colour without food colouring, and suggestions for mouth-watering ways to serve them.

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Dal Makhani

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”.

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