A classic staple, no south Indian menu is ever complete without the availability of a hearty dahl. While different regions often use different types of lentils in their specialty dishes, we reckon a nice yellow lentil suits most tastes so long as the right herbs and spices are used. Top the whole thing off with plenty of coriander, chilli and serve with a side of bread. You’ll be savouring this warm dish from start to finish and wiping your bowl clean.
Refried beans (frijoles)
Another staple meal but this time hailing from the Americas, is refried beans also known as frijoles. Refried beans consist of boiled and mashed beans with the released starches used to create a smooth paste like dish. Partnered with “cilantro and onion” for some added freshness or boiled with ham hock for extra flavour and you’ve got a moreish dish that you won’t get enough of.
Chickpea or lentil hummus
Venture down any main street in Tel Aviv and you’ll find plenty of restaurants offering fresh hummus and sides. But this isn’t the cold hummus dip you know, but rather, a warm hummus bowl that comes with fresh pita bread, broadbean sauce and plenty of fresh salad on the side. While chickpeas are the most common base of these warm bowls, we’re huge fans of red lentil hummus. With the right spices, a twist of lemon and plenty of garlic this meal will keep you 100% satisfied body, mind and soul.