Discover - Soul Spoon

In season

May produce

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Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft

Mantu are the steamed lamb dumplings that Afghanistan shares with the rest of Central Asia, plated under garlic yogurt…

This is the small-plate version of mantu, folded into a four-pointed flower with the meat visible at the top, plated for…

Dhansak is a Parsi dish at heart, traditionally a slow-cooked stew of meat, lentils, and vegetables eaten on Sundays

Spring roll wrappers fold around a filling of cooked lentils, peas, onion, garlic, ginger and a Somali spice mix…

A Yangon street-stall snack and the lunch office workers queue for at midday: broken samosas tossed in a hot yellow-pea…

Split yellow moong dal (or toor dal) cooks with turmeric, salt and water for 25 minutes until soft and breaking down