The other day I experienced a mix and match moment. It was one of those times where I had a craving for this type of food and that type of food and found a way to meld it together in one meal for dinner.

The weather has remained consistently cool and the yearning for more heavier, wholesome and nourishing food has made its way into my weekly menu. Soups, casseroles and the more comforting, robust meals are starting to make their feature.

And as such… I was in the mood for Dhal.

Dhal is one such comforting dish that is produced from cooking up any type of dried pulse (lentils, peas and beans) into a form of light stew or thick soup. Dhal is a staple in the Sub-Continent regions and some South East Asian countries and can be served with flatbreads such as Naan or Roti. Dhal is nourishingly healthy and great for those vegetarian diets but even for those who are not vegetarian, will find Dhal a satisfyingly warming and fulfilling food.

In this recipe, I have teamed a side portion of Dhal with a feasty portion of Asian Grilled Chicken with some roasted Pumpkin and Capsicum. The chicken is marinated with some Asian flavours, grilled quickly on a frypan and then tossed together with the roasted vegies in a ceramic tray that will then be transposed to the dinner table as a one tray dish. The flavours, colours and aromas of this dish are simplistically stunning.

Try my Asian Grilled Chicken with Roast Vegies and Dhal recipe.