Childhood Dhal memories from the Gurudwara

Anupreet Attridge shares with us her childhood memories of time spent at the Gurudwara (Sikh Temple) and her love of Ma Ki Dhal Sabat as a result.  A Dhal From My Roots.... As a young child living in London, I have fond memories of being collected from nursery by my Mother, Aunties or Uncles, before going off to the shops. Normally, before leaving I would ask, ‘are we going to the Gurudwara (Sikh Temple)?”. I loved it there. We would spend some time in the prayer hall, say hello to people we knew. But what really excited me the most was the…


A story of A Mother’s Welcome and Love

Sangetta Dewan broadcaster and life coach shares with us her mother's Chana Masala recipe and her favourite dish to cook for family and friends. "This recipe brings back fond childhood memories of Sunday mornings in my house. I would awake to the delicious aroma of spices floating through the house as my mother worked in the kitchen in preparation for friends and relatives popping in. It was open house in our home on a Sunday and anyone was welcome and when they came my mother would make sure they ate.  When I cook this dish it transports to those happy…

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Holi, a feast of colour and togetherness

Today is the beginning of Holi, the Hindu festival of colours. It symbolises the victory of good over evil, the arrival of spring and is also a time to forgive and make new beginnings. The second day of the festival is “Rangwali Holi” and on this day the streets take on a carnival atmosphere, as people gather to throw handfuls of vibrantly coloured powder in the air. Everywhere and everyone is covered in pink, blue, green and orange and the brighter the powder and the more covered they are, the better! Traditionally, people were soaked with turmeric and flower extracts…

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A special dal for feast days and celebrations

Reena from Reena's Rasoi shares us with us her Makhani Dal recipe, a wonderfully delicious dal that is traditionally prepared at times of celebration. "This is one of my favourite dals, the Punjabi name is Maa di dal (Black Urad dal). When you add butter to dishes made with this dal is it known as Makhani Dal because of the rich creamy texture from the butter added to it. It is a celebratory dal, as it takes time but is not difficult. Make it on a day when you have time to let it cook slowly and note that the dal…

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