An Introduction to Indian Dal

image courtesy La Catholique
049190b8 seeable

Taught by Drake Page

Drake Page founded and operates The DP Chutney Collective located in Greenpoint, Brooklyn. His chutneys, ketchups and relishes are available in stores nationally and have been featured in the New York Times, Food & Wine magazine, Daily Candy, Tasting Table and on NPR. 


This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

Rich or poor, urbanite or rural villager, every one, in every state of India, eats some form of stewed and spiced dried legumes known as dal every day.

Learn the differences between the many varieties of lentils and split beans and peas as well as tons of ways to prepare and customize these delicious and healthy dishes at home. 

We'll explore the amazing versatility of dal by cooking together the most classic and indispensable Indian standard, Masoor Dal with Spiced Butter; fiery and crispy crepes made of soaked and ground urad dal; stir-fried freshly sprouted green lentils (plus complete instructions on how to sprout at home) and a smoked onion relish to accompany all.  

Want to take home a kit stocked with all your dal-making essentials? Choose "ticket + kit" on the drop down on the next page and you'll take home everything below, for an extra $20. 

1 lb. masoor dal
1 lb. green lentils
1 lb. urad dal
1 lb. chana dal
Black mustard seeds
1 packet fresh curry leaves
Indian dried red chilies

Cancellation policy