Dal, Daal, Dhal, Dahl?!

I'm not sure there many other types of food that can claim the same number of different spellings for the same word! The reason must surely come down to the popularity and versatility of this classic south Asian dish. The variations on Dhal are certainly more than the number of spellings with different ingredients, cooking techniques and spices giving rise to different types of Dhal. It can be served both as a main or side dish and is a great meat free, filling dish that is inexpensive to make. 

In essence Dhal is a combination of legumes (lentils, peas, beans), vegetables & spices. Our recipe is super easy and tastes dhal-icious;)

Cooking instructions for 2 people: 

- Cook 200 gr lentils according to packet instructions. 
- Finely chop 1 onion, 1 garlic clove, 1 tomato and fry until soft 
- Add 3 teaspoons of our Dhal blend and stir until well mixed 
- Pour cooked lentils and water from pan or juice from tin in with the spice blend

- Stir thoroughly so flavours are evenly distributed then let simmer for 10 mins or until porridge like consistency.