Curated from Recipes | The Guardian — Here’s what matters right now:
A dal for people who don’t like dal, dosed with lime, blitzed smooth and topped with funky roast squash and chilli cashews This might come as a surprise to some readers, but I am not a fan of dal. There were just two versions that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream (even nicer than the Dishoom version). But now a third quick-cook dal has made it into my hall of fame. And the secret? Blitzing it until very smooth, then serving with a topping of roast squash and moreish chilli cashews. It’s a revelation that’s now on my weekly rotation. Continue reading...
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Original reporting: Recipes | The Guardian