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I don't spice my dal with chilli.
Here is my dal in its simplest form – the coconut makes it especially creamy.
As legumes have become a more important part of my cooking, I decided that my dal problem needed to be remedied.
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Today's other recipe was an attempt to partner up two of my favourite things: dal and baked eggs.
Traditionally, according to my trusty Oxford Companion, mung dal would have been soaked before cooking, to save fuel – in these profligate days, I can only find one recipe which calls for such a step, in the excellent Riverford Farm Cook Book.
"Exiles of Dal Ryeas" (my first solo novel) was published in 2011.
(Ghee, or clarified butter in my opinion, gives the finished dal a richer flavour, but vegetable or groundnut oil is almost certainly the healthier option).
I love how they lift the simplest of dishes – a dal served with my mother's lemon pickle or baguette with some sharp cheddar and chilli jam.
"I thought, I am not going to give up, and I poured all of my soul here," said Solimano Dal Corso, the 42-year-old production manager of what is now the co-op.
If we're ever cooking a meal for people, he'll automatically say: 'Why don't you make a dal and rice?' He loves my parsee-style dal and rice".
I realized this when I first visited northern India about 10 years ago and — even in a Sikh langar, a canteen where food is free for all — ate dal that was infinitely tastier than my own.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com