Moth beans cooked in warming spices Motha di Daal (Moth pronounced Mawt) or Moth beans as known in English is a lentil that makes really flavourful daals and soups. The beans have a nutty flavour and as they cook down they release a creaminess which makes a very heart-warming dish especially when cooked as I…
Category: Lentils and Pulses
Masara di Dal
Split red lentils cooked in a light tadka Masara di Dal or Masoor dal as it is also known in India, was a regular in my home during my childhood. It was the ‘go-to’ for my Mum as it cooks so quickly. She worked on the night-shift near Heathrow airport for a catering company so…
Creamy Slow Cooked Dal Makhani
Creamy Slow Cooked Black Lentils and Red Kidney Beans This dish is divine, and made the old school way it stirs up so many memories. Simmered over a low heat for at least 2 plus hours – no pressure cooker (although feel free to use it if you wish) – garlic and ginger pulverised using…