The Daal Project
Stories and recipes of daal from around the world, one bowl at a time.
Recent Episodes
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September 30, 2026
Gujarati Toor Daal with Jaggery
In this episode, Sheetal Aunty teaches me a her take on a traditional Gujarati toor daal with jaggery – that’s right, it has sugar in it! As we cook, Sheetal Aunty and I connect over our shared Gujarati heritage and love of cooking and eating Indian cuisine.
Sheetal Purohit is from Porbandar, Gujarat, India, and she loves Kingston, her home for the last 24 years.
Intro and exit music: Creep by Lal @lalforest
Follow @daalproject on instagram or visit our website at daalproject.org
September 22, 2026
Daal Makhani
Gulshan Babbar, or Gulshan Aunty to me is from Amritsar, India and has called Kingston, Ontario her second home since 2001. She is a pillar of the local Hindu community, organizing cultural and religious events alongside running her own business. She shares her dal makhani recipe and also teaches me to make ghee as we talk about why she loves daal and Kingston.
Gulshan Babbar is from Amritsar, Punjab, India. She is the owner of Bayridge Grocery in Kingston, Ontario and is Secretary of the Hindu Mandir of Kingston Board of Directors.
Intro and exit music: Creep by Lal @lalforest
Follow @daalproject on instagram or visit our website at daalproject.org
September 18, 2026
Masoor Moong Daal with Roasted Garlic
In this episode, Eram Aunty shares her mother’s masoor moong daal recipe with slow fried garlic cloves, while she talks about her passion for educating children.
Eram Butt is Pakistani with ancestors from Kashmir. Living in Kingston since 2011. Eram is the Principal of Manar Academy as well as the Islamic Society of Kingston’s Evening & Weekend School where she coordinates the Qur’an and Islamic Studies classes.
Intro and exit music: Creep by Lal @lalforest
Follow @daalproject on instagram or visit our website at daalproject.org
Featured Recipes
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Toor Daal with Jaggery
by Sheetal Purohit
sweet, tangy daal with jaggery
Dal Makhani
by Gulshan Babbar
Rich creamy daal with cinnamon and methi leaves that can be made even richer with cream.
Moong Masoor Daal
by Eram Butt
The mix of Moong and masoor lentils with roasted garlic offers a light summer daal.
News
October 1, 2026
Daal Project launch on Oct 5!
Daal Project Launch: What's the Deal with Daal?
Monday October 5, 2026 from 5:30-7pm
Central Library, 130 Johnson Street, Kingston, Ontario
With:
- Joshna Maharaj, chef, author and food activist
- Sayyida Jaffer, Host of The Daal Project
- Introduction by Shobhana Xavier, Co-host of the Just Eats Podcast
Join us for the public launch of The Daal Project, a podcast dedicated to how South Asians in the diaspora cook daal, aka lentils and legumes, and the cultures, migrations, and stories that surround it. Sayyida and Chef Joshna will discuss the significance of South Asian cuisine and daal in particular.
Daal and other South Asian snacks will be provided. RSVPs appreciated (but not required) at daalproject@protonmail.com or on Instagram @daalproject. This event is made possible through support from the Social Sciences and Humanities Research Council.
August 20, 2026
Welcome to the new daalproject.org!
We're so glad you're here. Browse recipes, listen to the podcast, and if you've got a daal story of your own, we'd love to hear it — check out the Contribute a Recipe page.