This is recipe from Lydia Downey is the perfect midweek dinner and is a very useful standby to have in the fridge.
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This is recipe from Lydia Downey is the perfect midweek dinner and is a very useful standby to have in the fridge.
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This recipe from Nidhi Verma 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.
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An easy recipe for a spicy rice and lentil dish, taken from The Spicery’s newest cookbook - Curry Legend Veg.
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Bombay Brrrrunch were one of our most popular vendors at the Grand Dal Finale, and we’ve been oggling their dishes on Instagram for ages, so we’re so pleased to have them share this recipe with us!
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Dina Begum, author of the Brick Lane Cookbook, shares her recipe for these moreish dal fritters.
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Zaleha Olpin from Malaysian Kitchen (and Masterchef fame!) shares this fragrant and comforting curry dish.
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Lisa @_fussfreefoodie also shared this delicious recipe over on our Instagram feed earlier in the week. Sounds delicious!
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Lisa @_fussfreefoodie shared this delicious recipe over on our Instagram feed earlier in the week. Now you can make it at home too!
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Cyrus Todiwala has kindly shared his all-time favourite dal recipe with us…
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Pulse ambassador Jenny Chandler has shared her super simple dal recipe from the book Cool Kids Cook.
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Suffolk-based chef, gardener and writer Henrietta Inman has shared this delicious and wholesome savoury bread recipe. Henrietta recommends it with a simple salad for lunch, or thinly sliced, toasted and served with cheese, dipped into hummus or used as a base for canapés.
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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.
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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.
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Arushi Patel's simple recipe for tasty dal bhajiyas, delicious tasty snacks eaten wrapped in chapattis or alone with ketchup and chutneys.
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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.
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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.
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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.
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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".
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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.
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