“Dhal” is the word describing dried and split pulses (typically lentils) and comes from the Sanskrit word “dal” which means “to split”. In the context of dishes, a dhal is a lentil-based thick stew. For this recipe, I chose to cook a “palak dhal”, which is a dhal containing spinach. It can be served with rice or with Indian wheat bread, known as “roti”. Dhal serves as an important high-protein vegetarian dish in India, Nepal, Pakistan and Bangladesh, and it makes up part of the staple food of these regions. I’m using dhal as the national dish for Nepal simply based on the Wikipedia page for national dishes!
I will admit I wasn’t blown away by this dish. It was easy to make, but I didn’t think it was anything special. It was quite nice and certainly filled a gap, but it wasn’t as flavourful or exciting as some of the other dishes I’ve made during my challenge. Probably the error was in using green lentils from a tin instead of dried puy lentils (although green lentils can be used in dhal, do taste better when dried or as dry as possible).
For the original recipe, search “Palak Dhal” on Allrecipes UK.
The UoB Linguist Magazine
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University of Birmingham