Dhal is a staple food in the Tropical Vegan household, as I suspect it is in many vegetarian and vegan homes. It's a great meal to have when we're low on veggies, or don't feel like putting much effort into cooking, or don't have the imagination to come up with something new and exciting but still don't feel like boring or junky food.
Our go-to recipe has been Peter Singer's dhal (scroll right down for the recipe), but with actual spices added in addition to the curry powder - usually cumin seeds, mustard seeds, sometimes coriander or fenugreek, depending on what we have on hand.
But dhal has recently moved over for a different lentil-based, heavily spiced stew in our lives. Mesir wat, which I've posted about once before, has recently taken its place as our new go-to recipe. This Ethiopian red lentil stew has all of the virtues of dhal, with the added bonus that we haven't eaten it so many times that the flavours are boring. It is thick and hearty, beautifully flavoured, and easy-pants to throw together.
It's not quite perfect without the sour flavour and spongy texture of injera with it, but these wholemeal chapatis do a reasonable job of filling in.
Although we haven't forsaken dhal from our lives entirely, it has definitely taken a back burner to yummy wat.