DabbaDrop House Dal

DabbaDrop is proud to be London’s first plastic and emissions-free takeaway. Founded by two neighborhood friends, Anshu Ahuja and Renee Williams, DabbaDrop’s meals are delivered in Mumbai’s famous reusable stainless-steel tiffin boxes (known as a ​dabba​), with sides packaged in compostable pots and paper bags meaning all deliveries are single-use plastic free. Old dabba tins are swapped on delivery with fresh ones that are filled with delicious dals and healthy, vibrant curries, roti, and rice.
DabbaDrop House Dal

  • 250g yellow moong dal
  • 500g water
  • 1 tsp turmeric
  • Salt to taste
  • 200g Coconut milk (optional)
  • 1 tbsp vegetable oil
  • 2 tsp black mustard seeds
  • 10-15 curry leaves (fresh best but dried perfectly fine too)
  • Squeeze of half a lime
  • 4-5 strands of coriander, left long and whole
  1. Thoroughly rinse the dal. Add the water and cook until the dal splits and begins to get mushy – around 20 mins. Add more water if needed – the cooked dal should be a porridge-like consistency.
  2. Add the oil and mustard seeds to a separate frying pan. Wait until you hear all of the mustard seeds have popped before turning the heat off and adding the curry leaves, then 2 tsp of the spice mix, along with the turmeric.
  3. Add this mixture to the cooked dal and stir to combine.
  4. Add coconut milk if you prefer a creamier consistency and season with salt to taste.
  5. Squeeze on some lime to finish and garnish with long strands of coriander.

Recipe and images courtesy of DabbaDrop

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