British Dal Festival - Postponed


Arushi Patel’s simple recipe for tasty dal bhajiyas, delicious tasty snacks eaten wrapped in chapattis or alone with ketchup and chutneys.

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.

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.

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.

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”.

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.

Vatana Usal – also known as Pattal Bhaji – is a tasty and nourishing soupy curry of vatana – whole yellow peas, sometimes known as white peas. It’s often eaten for breakfast.

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.

This wonderful recipe from Kolkata has been shared with us by Chetna Makan, from her book Chai, Chaat & Chutney: A Street Food Journey Through India. “This special lentil dish from Kolkata is prepared in a way that is very different to how I would normally cook moong dal.”