Sri Lankan squash dhal from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 332) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chapatis for roti bread, vegetable stock cubes for vegetanle stock powder, and fresh turmeric for turmeric.

  • Apollonia on September 09, 2024

    After an initially disastrous attempt to do this in the pressure cooker, I gave in and made it on the stove. It went over reasonably well with my family, even if it didn't knock anyone's socks off. Like the previous reviewer said, the recipe called for a lot of spice, which I typically enjoy, but three tablespoons for this amount of food seemed like too much. I cut it down to two, and that was the right call. I'm not sure I'd make again as written, but I liked the butternut squash and kale in the dal and will definitely try those veggies in other dal recipes.

  • Afiesler on March 03, 2023

    Made this tonight with her substitution for the Sri Lanka curry powder (Garam masala and cloves). We like spice but this dish was extremely spicy -either from chilies or seasoning. If you prefer less spicy food, scale back on seasoning.

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