Daar Dinners: Veganuary Edition

You know it as daal but at home, we call it daar.

Unlike whole lentil daal, Gujarati tuvar daar (yellow split lentils) combines tangy and spicy flavours with a subtle sweetness. There’s a special cooking process that differentiates Gujarati daar from its other counterparts, including a more soup-like texture. We've served it at our supper clubs and it never ceases to please us how people react to it, as they're usually used to seeing their lentils whole in a much more thicker daal. Come along as we celebrate this unsung hero, bursting with intricate flavours and warmth.

In celebration of Veganuary, we will be sharing a fully vegan Gujarati Menu!

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to start: sharing small plates

Chilli & Ginger Mogo. Cassava fries, cooked in a lemon, chilli flakes and ginger dressing. Served with a spicy green chutney.

Patra. Colocasia leaves, filled with a gram flour paste and steamed, finished with a curry leaf temper.

Tamarind Chickpeas. Brown chickpeas are lightly cooked in a fennel & tamarind sauce, served atop yoghurt and finished with sev and green spicy chutney.

main course:

Gujarati tuvar Daar & Bhaat. Cooked yellow lentils are tempered in a layered tomato base with curry leaves and spices. Slow cooked and served with fluffy rice, papads and a side salad. 

sweet ending:

Sabudana Kheer. Tapioca pearls, soaked overnight and cooked with plant-based milk, sweetened and seasoned with saffron & cardamom.