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.
Maunika Gowardham has contributed this recipe for Dal Khichdi – lentils and rice cooked with turmeric, garlic, chilli and curry leaves. “A classic dal khichdi is a hug in a bowl!”
A wonderfully comforting dal from Naomi Devlin’s Food for a Happy Gut. “Dal is a delicately spiced sauce made from split peas or lentils that can be either porridgey or thin as a soup, according to your whim. Split mung beans (moong dal) make the most easily digested dal, so if you’re adding pulses to your diet, this is a great intro dish.”