By Karimah bint Dawoud.
You know sometimes you get fed up with the same ole, same ole, even though it’s nice, well that’s how I feel about dhaal, red lentils.
When we do our FEED THE NEED, Feeding The Homeless In Central London, one of our sistars cooks an amazing dhall and spinach curry.
If I remember rightly it’s seasoned with onion and garlic, turmeric/haldi, chilli and cinnamon, its lovely. However there comes a point where you are fed up of this spice combination which seems to be, with all respect due, an everyday combination.
Still on my NO MEAT FOR 365, I have been revisiting recipes from my Rasta days and trying on new things.
Today was no different,I had a friend coming over to help me cook , taste and clear up, herself an avid vegetarian, plastic shoes an all…what could we do with these blooming lentils that was a little bit different? And then I discovered “Bengali2 Spice Mix”.
D.I.Y. it’s not from a packet honey, you have to get this little beauty together on your own. Here we go; good old cumin seeds, fenugreek, fennel, sesame and mustard seeds.
This is the recipe we used with a bit of tweaking
And this is how it turned out. It’s different and delicious; I would highly recommend giving this a try.
For more of my delicious recipes try,