This recipe from Nidhi Verma – founder of the Meri Rasoi Indian cookery school based in London – 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.
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.