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From plant-forward dhal to tea-brined roast chicken, Eat Together offers a diverse menu of meals to share from around the world.

- OLIVIA BLACKMORE

Gujarati dhal

SERVES 6 // PREP & COOK TIME 1 HR 30 MINS (PLUS STANDING)

Gujarati dhal has a very unique taste, a combination of sweet, sour and spicy flavours.

350 gm (1¾ cups) toor dhal (dried split pigeon peas) (see note)

2 tbsp tamarind pulp

70 gm (1/2 cup) blanched peanuts

55 gm (1/3 cup) finely chopped palm sugar

2 large ripe tomatoes (440gm), finely chopped

¼ tsp asafoetida (see note) Coriander leaves, roti, steamed basmati rice and lime pickle, to serve TEMPER

2 tbsp ghee

1 tsp black mustard seeds

1 tsp cumin seeds

1 tsp fenugreek seeds

6 dried red chillies

12 curry leaves

½ tsp ground turmeric

1 tsp Kashmiri chilli powder (see note)

1½ tbsp finely grated fresh ginger

1 Place toor dhal in a bowl, cover with cold water; stand for 2 hours. Drain; rinse under cold water.

2 Combine toor dhal and 2 litres (8 cups) of water in a large saucepan; bring to the boil over high heat. Reduce heat to low; simmer, covered, for 45 minutes, skimming the surface of any impurities, until tender.

3 Meanwhile, place tamarind and 250ml (1 cup) boiling water in a large heatproof bowl; stand for 30 minutes. Push tamarind through a fine sieve over a small bowl; reserve liquid, discard solids.