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November 06, 2020
Dal, also spelled daal, is undoubtedly a staple food throughout India. Dal is a kind of soup that is prepared with split pulses such as lentils, peas and beans. It is an important staple food in many South Asian countries, and forms an important part of the cuisines of the Indian subcontinent. The most common way of preparing a dal is in the form of a soup which is made up from split pulses, onion, tomato and various spices. Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice which is called 'dal bhat' in Nepali, Bengali and Marathi. This Gujarati recipe by Meera Sodha from her recipe book 'Fresh India' elevates a staple dish into something really special! It has a more complex taste than most dals due to the subtle flavours of the star anise, curry leaves and lemon, all rounded off with the sweetness of honey. This recipe is also vegetarian friendly and can even be made vegan if you swap out the honey for agave syrup or your favourite liquid sweetener.
Photo by Prachi Palwe on Unsplash
Image from Meera Sodha's website
If you liked this recipe, why not try cooking up a traditional Kenyan Maharagwe using our previous Traditional tastes recipe here. Recipe and header image from The Happy Foodie.
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