Did you know?
A good dhal recipe is like a good knife – every good cook carries one and each prizes their own for different reasons. The only thing they have in common is the split pulses and the pungent fried spices (sometimes with onion, garlic and ginger) added near the end of cooking to give a strong punch of flavour.
Whether you fancy a black dhal (made with the dark unskinned ‘urad’ lentil) – rich and spicy and thickened with heavy ladles of butter to fill you up for the day – or the lightly scented Sri-Lankan dhal with red ‘masoor’ lentils enriched with coconut milk or the Guyanan yellow split peas dhal which is served like a runny soup and is flavoured with burnt garlic and toasted cumin – you are sure to find something to get your taste buds jumping at the Dhalai Lama on Broadway Market.
Dhal has an exceptional nutritional profile. It provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. It is typically around 25% protein by weight, giving it a comparable protein content to meats. It is also high in carbohydrates whilst being virtually fat-free. It is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.