My Journey
Dahl is a staple food not only in South Asia, but in many countries world over where South Asians have immigrated to and is enjoyed by people from diverse backgrounds. Growing up and even to this day, Dahl and rice is by far one of my favourite meals and comfort foods. However, the traditional stovetop cooking methods of Dahl can take up to an hour to make.
Hi, my name is Devina, 'Dahl by Devina' started as an experimental project on how I could reduce the cooking time for delicious and nutritious Dahl without compromising on the taste, quality, and flavour of the special ingredients used to make it.
After many trials, I finally came up with a product that can be prepared from packet to plate in under 10 minutes and in 3 very easy steps. Inviting with mouth-watering heady spices, quick to make plus cost effective, this perfect pantry item ticks all the boxes as a main or side dish, turning you into the newest chef on the block!
Did you know?
In its day, the spice trade was the world’s biggest industry: it established and destroyed empires, led to the discovery of new continents, and in many ways helped lay the foundation for the modern world. Indian merchants involved in spice trade took Indian cuisine and spices to Southeast Asia, notably Malaysia and Indonesia, where spices such as turmeric, cumin, coriander and chili powder were introduced to create a unique flavour profile to their cuisine.