Some things are so simple, yet so profound. The wheel, for example. Or sliced bread. Or, if you really need another example, dhal.No dish is more ubiquitous in India than the spiced lentils served at every food stall, restaurant, and grandmother's house across the subcontinent. It's the fastest most comforting food, and quite possibly the easiest to make.This recipe is courtesy of chef Bruno Loubet of London restaurant, Grain Store, and it ain't your run-of-the-mill dhal.
It's got garlic, green chili, and all the spices you might find in grandma's dhal—cardamom, turmeric, coriander, cumin, ginger—but it's also got whatever the hell you've got sitting around in your fridge.As Loubet says, "Sometimes you think a little bit of crunchy, diced apple would be nice, another day you prefer some mushrooms. You can add as many or as little ingredients as you want, which is why I think it's great. It's your recipe."Simple advice, yet profound.RECIPE: Dhal