It’s hot and sour with a hint of sweetness. This is Passion Fruit Dhal. It is not your everyday dhal. If you like flavour combinations like sweet and sour, hot and sour, then, you are definitely going to like this dhal.
It is not unusual to add a squirt of fresh lemon juice at the end of the cooking process of dhal, particularly those made with any type of yellow legumes – yellow moong, channa dal, toor dal, masoor dal or split peas – but the level of tartness is subtle, a mere whisper of something there, complementing the natural flavour of the peas seasoned and finished with hot spiced oil, known as tarka/tadka. The idea for this passion fruit dhal is credited to Chetna Makan of Waitrose and “The Great British Baking Show” fame. Her recipe appeared in last month’s issue of a food magazine focusing on seasonal eating.