This no bake, no fuss treat is my weapon of choice when the afternoon or late night sugar cravings hit. Keep it in your freezer, and always be ready to slay the cravings beast!
My 12yo heard about this most excellent recipe, which produces a stack of warm, fluffy flatbread in the same time it takes to cook a pot of rice.
I often hand this job entirely to the 12yo to do. I just swoop in at the 11th hour to supervise the frying bit.
The idea for this dahl came to me on a sticky, 38°c summer day. The kids had requested dahl for dinner and the thought of a bowl of hot food didn't fill me with joy. I thought of ways I could rejig the ingredients and flavour profile of a traditional dahl to better suit both the weather as well us Sydneysiders' love of zesty flavours; casual meals that are simple, fresh and nourishing to boot.
The result is a dish that ticks many important boxes: it's family friendly, costs only a few cents per serve, is simple and quick to prepare, and adaptable for different palates and weather.
In the warmer months, serve this dish at room temp and garnish with coconut, mango, yoghurt and all things summer.
In winter, add an extra cup or 2 of stock, serve hot and top with chutney for a soupy hug in a bowl.
We hope you enjoy our adaptation of a family favourite!