1. Place toor dhal in a bowl and cover with warm water and set aside for 1 ½ hours. Place garlic, ginger and salt in a jug and purée with a hand blender. 2. Heat oil in a large pot and fry the seeds ...
Pigeon peas (arhar dhal, toor dhal) is the preferred legume for this sour and spicy soup, but split peas or red lentils may be substituted. Pick over the dhal thoroughly for any foreign seeds or ...
Looking for delicious meat-free dinner ideas? Look no further than Nitisha Patel’s new cookbook, Dhal, which is packed with vegan and vegetarian-friendly recipes. If there’s one thing we’re all ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results