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.
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.
We’re excited to share this delicious dal from Hari Ghotra, chef at the Tamarind Collection of Restaurants. This thick lentil dhal has a creamy texture, and it’s made from a simple mixture of black lentils (also called Urid beans) and split chickpeas.
Rasam is a Southern Indian soupy tomato dhal flavoured with tamarind. It’s a super quick dhal to make as it’s made with red lentils that cook quickly. This recipe is from Rachel Demuth of Demuth’s Cookery School, where the dish is part of their Southern Indian Cookery classes, served with idlis and coconut chutney.