(no subject)
while meandering on the Margaret River, we ate a late lunch at Cullen Winery. It's all organic and sustainable and delicious. The restaurant looked up a slope of vines and it was stunning.
I ordered dosa with chana dahl, and a salsa of avocado, tomato and black lentils. And now I must make dahl. But I worry that dahl can be so bland and this was ridiculously delicious so that I am dreaming of the meal.
Does anyone have in their brain or to hand a recipe or thoughts about making dahl?
I ordered dosa with chana dahl, and a salsa of avocado, tomato and black lentils. And now I must make dahl. But I worry that dahl can be so bland and this was ridiculously delicious so that I am dreaming of the meal.
Does anyone have in their brain or to hand a recipe or thoughts about making dahl?