Dal is our comfort food in Nepal, and a cheap source of protein. You will find as many different recipes as there are households,” says Santosh Shah.
For an interesting texture, Shah pureés half the chana dal and keeps the rest whole. “What gives each dal its personality – apart from the type of lentils used – is the tempering,” he says. “It is important to cook the onions until well caramelised, as this will give the dal an extra layer of flavour.”
