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.
- 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
- 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.
- 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.
- Add this mixture to the cooked dal and stir to combine.
- Add coconut milk if you prefer a creamier consistency and season with salt to taste.
- Squeeze on some lime to finish and garnish with long strands of coriander.
Recipe and images courtesy of DabbaDrop
