Daar Dinners with Khao

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, perfect for a mid-week feast. 

SAMPLE MENU

To start: A selection of small plates varying from:

Grilled cauliflower

Patra

Cumin marcha

Potato and tapioca bites 

Crispy bitter-gourd

Grilled baby aubergines

Fried rotli

Beansprout and onion salad

Grilled asparagus

Main Course: Daar Bhaat

Gujarati tuvar daar served with basamati rice, papad (papadom), salad.

Dessert: 

Gujarati Sev - a warm vermicelli pudding.

This is our first in a series of weekday supper clubs where we partner with Host of Leyton. The menu is plant based and the event is suitable for families.