Pulses and Dals
Spiced Bengal Gram (Cholar Dal)
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Bengal gram is also known as chana dal or gram lentils. It is the most widely grown lentil in India. Matt yellow, with a rich nutty taste, gram lentils are used for making desserts, as well as being cooked with vegetables, or with meat to make dal gosht. |
Butter Lentils (Dal Makhani)
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In rural Punjab, al fresco eating mainly occurs in self service, roadside food joints called dhabas, frequented by truck drivers and travellers. It's cooked on a slow fire, often simmering for hours until the lentils turn creamy. |
Chickpea Curry (Channa Masala)
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This spicy and tangy Punjabi recipe from Northern India where my father comes from uses brewed tea to darken the gravy. If you’re not keen on doing that, just use water. |
