British Dal Festival - Postponed

We were given this recipe by the team at Little Kitchen, who run cookery lessons in Bristol across a range of different cuisines and …

An easy recipe for a spicy rice and lentil dish, taken from The Spicery’s newest cookbook – Curry Legend Veg!

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.

A dhal with a twist. These softened pearls of emerald-green moong dhal are steeped in a rich, thick, spiced yogurt sauce packed full of flavour and fresh heat.

Bombay Brrrrunch were one of our most popular vendors at the 2018 and 2019 Grand Dal Finales, and we’ve been oggling their dishes on Instagram for ages, so we’re so pleased to have them share this recipe with us!