Left-over home-made dahl revitalised with added ingredient was better than it was the day before - bollox
Indian chefs of Hammersmith call crisis zoom conference
This dahl was made using the recipe from - wait for it - my forthcoming book, which is for a basic street-food type: everything (except the lemon juice and coriander leaves) goes in the pot together, thence on the heat.
It's pretty good, usually. But this time I found it a bit uninspiring. So the next day, I chucked the remains back in the pan, with a bit of extra yoghurt to smooth it out, and then, in an inspired moment, added half a teaspoon of sweet mango chutney.
This completely transformed it. I've never read of anyone adding anything sweet to a dahl. in fact I'd never read anything about dahl at all until about 10 minutes before I made my first one for the book. But it really does make a difference, removing the dryness and coarseness from what was a particularly rough-arsed bag of lentils.
This is annoying, because the book has already gone to print. If you buy a copy of my forthcoming book (and you should, because then I earn 50p), please turn to the page with the dahl recipe and add, in black biro, 'stir in 1/2 tsp of sweet mango chutney (optional)'.