DHAL BHAGARA – Western India

Yellow lentils spiced with cumin tempered with garlic, roasted chilli and curry leaves

Coming from the persian-urder word for tempering & sautéeing ‘bagara’, the dhal is a massively misrepresented dish in the european culture. Often found as a porridge side table filler, it’s beginnings lie as an incredible stew for the Persian courts in the 18th & 19th century. Adapting North Indian lentil stews into a more luxurious form utilising tempering to infuse layers and layers of flavour. Heat, aromats, fragrants, texture coming together. It is a dish in its own right.