Dahl is a staple of
many Asian cuisines. Spelt dal, dahl or even daal it is
basically the equivalent of a hearty thick vegetable soup,
but using lentils and a colourful array of spices. Lentils
are a fantastic (and cheap!) source of protein.
The other day three of us from our
University of Otago food quality management paper took a
field trip to the Pasta D'oro factory in Dunedin. Other than
leaving with a new appreciation for hand-crafted fresh pasta
we also left with a few goodies, including a nice jar of
sun-dried tomato pesto.
The best thing about writing this blog is that I have to
think up something new to make every week to write about.
This means that I have had to force myself to escape the
usual routine meals (mostly corn fritters to be honest) and
make it seem as though the flat has a vast variety of
cuisines on which to dine.
If our flat was a
country, its national dish would be corn fritters. We could
eat corn fritters every night if we wanted and never ever get
tired of them. I have made them so many times that I can whip
up the mixture for a batch in under a minute (including
sprinting out to the garden to get herbs). We even bought a
second frying pan for the sole purpose of being able to cook
more of them at once.