Dhal, with roast pumpkin and caramelised onion tarka

When we think of dhal we assume a light and healthy bowl of food. This is anything but... Its deeply flavoured, sweet and rich and buttery. Make it richer and mop it up with buttered paratha or naan.

Dhal is the dish that I absolutely trust will be the thing that appeases all dietary likes and loathes - just swap out the butter for vegan butter if you’re plant based. It is the dish that comforts, makes you feel like you’re doing something good for yourself, but also feels suitably grotty and hits the junk food spot. So here’s where this gets really great. The best dhal in London is from the all hailed Whitechapel Punjabi/Pakistani restaurant “Tayyabs”. Tayyabs is famous for its lamb cutlets, but for me it’s all about the dhal. Ive managed to hoodwink a lesson in dhal making from the owner Wasim Tayyab. Now he has withheld “some” secrets from me, but has let me publish this, which frankly is the best God damn lentil dish aside from the black dhal makhani I published in my last book SLOW. Ive added roasted pumpkin to it ton make it more seasonal and give some extra sweet bang for your buck!