Dal, Dhal, Dahl!

Dhal is the subject of this week's column.

We make a spicy peas-stew called dhal. Our dhal is made with melted yellow or green split peas (matar dal) and our chunkay ingredients (tadka) are primarily sliced garlic and cumin seeds (geera).

Tomato dhal

Through my visits to various sites of my friends and visitors from the sub-continent my curiousity about this spicy-peas stew was peaked as they profiled various types of dal-pulses (yes, on the sub-continent it's spelt without the 'h') as well as the stew they are made from. So I set about making and tasting a variety of dals and dhals :) Click here to read more and to find out which was one was favourite.

Spinach dhal

Mango dhal

Okra dhal

Red lentil dhal

Friends, I am currently in Guyana and will be here for a few days. While I will still be able to make my posts, I may not be able to do my regular visits to your sites to comment but I'll catch up on all your delicious works when I get back.