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It's year-round comfort food that does wonders for the soul. A dhal is a thing of beauty. The South Asian dish is deeply satisfying and nourishing thanks to the creamy texture of slowly simmered ...

Enjoy this dhal with rice or on its own. Photo / Babiche Martens Fresh vegetables are expensive at the moment so use frozen if need be, thawed and drained of excess water. Frozen vegetables are a ...

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Dal, dhal or daal – whichever way you spell it, it does the same magic. It’s a standard vegetarian dish in any Indian cuisine and is a warming, comforting meal. When I moved to the UK in 1994 there ...

Take your time cooking the onions so they caramelise and become golden and sweet. Dhal gets better over time so if you are organised enough to cook it the day before, even better. There are some ...

1/2 cup yellow (mung) dhal split and without skin 1/2 cup red (masoor) dhal split and without skin Add both dhal to a saucepan and wash 3 or 4 times in cold water. Add 4 cups cold water, turmeric and ...

Dhal has always been one of my favourite dishes. I especially like it simply – with rice and achar. Like many of you, I grew up eating dhal made primarily of yellow split peas. However, more than a ...

Put the rice on to boil and drain when cooking. Cover the lentils with water in a saucepan and bring to the boil. Reduce to a simmer and stir in the turmeric and butter. Allow to bubble away gently ...