Discover - Soul Spoon

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June produce

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BIR chicken dhansak is a British restaurant classic with sweet-sour notes of pineapple and lemon balanced against earthy…

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

Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…

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

Ethiopia's red lentil stew, the vegan everyday main that turns up on every fasting-day table and most non-fasting ones too

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…

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