by Sam Hamrebtan
June 21, 2023
Inspired by traditional Gujarati dhebra, a bread typically made with millet flour, this delicious and nutritious recipe from Sam Hamrebtan uses our yellow pea and fava bean flour, milled from British-grown pulses.
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by Martin Hill
March 23, 2023
This delicious dal recipe is from Martin Hill. Made with warming spices like black cardamom, cinnamon and smoked paprika. Our olive green lentils are a great addition to any dal, as they keep their shape well and bring a nutty flavour. Topped off with crispy paneer and quick pickled red onion.
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by Sarah Cotterell and Aitana Infante
February 06, 2023
A wonderfully fragrant and filling dhal recipe from A La Mesa, a celebration of food from the childhoods and travels of Sarah and Aitana of The Little Cooking Pot in Clapton. A La Mesa is a joyous and mindful guide to growing, sourcing, preserving, cooking, eating and composting. This recipe was inspired by Sarah’s travels in Sri Lanka.
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by Nick Saltmarsh
January 09, 2022
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by Tom Hunt
May 07, 2020
This deliciously spicy recipe is from Tom Hunt's book
Eating for People, Pleasure & Planet, an inspiring exploration into the question of what sustainable food really is and a manifesto for how to achieve it while eating healthier and better tasting food.
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by The Cook and Him
April 13, 2020
Finished with an exuberant tarka of onion and cherry tomatoes, this simple but delicious vegan dal from
The Cook and Him makes a sustaining meal.
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by Jenny Chandler
March 11, 2018
2 Comments
In this high days and holidays dal from Northern India, enriched with butter and cream,
Jenny Chandler substitutes British
whole lentils and
red haricot beans for the traditional black urad dal and red kidney beans. As Jenny says, "the result is just heaven", perfect as a stand alone main dish with a little rice or a flatbread alongside or great as a player in an indulgent spread.
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by Jenny Chandler
February 24, 2018
2 Comments
Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.
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by Josiah Meldrum
March 02, 2015
Remaining firm when cooked, Hodmedod's British-grown Whole Yellow and Blue Peas have a texture and delicate sweet flavour that is ideal in South Asian cookery.
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by Nick Saltmarsh
August 03, 2013
A refreshing and spicy dip that matches the mellow flavour of our "Kabuki" Marrowfat Peas with hot British horseradish (or Japanese wasabi) and cool sour cream.
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by Josiah Meldrum
December 01, 2012
2 Comments
Inspired by the cuisine of the Gujarat region of India, this dhal is made with Split Fava Beans, a common substitute for the more traditional local hyacinth beans.
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