Dal, Dhal, Dahl!

>> Saturday, 21 July 2007

Dhal is the subject of this week's column.

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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).

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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.

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Spinach dhal

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Mango dhal

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Okra dhal

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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.

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