Dhanna Dal is the inner core of a coriander seed. You can get them at your local Indian grocer.
They have a warm zingy nutty taste with citrus tones, are very morish and have a pleasant crunch. Dry-roasting them reduces the warm zingy taste and brings out the nutty flavour making it earthier and less lemony.
You can snack on them by themselves and they are traditionally used in India to aid digestion. They go great in curries and I dry-roast them before adding to Mukhwa (an Indian mix of fennel and other spices, served after dinner as a breath freshener and digestive).
Just when I thought I couldn’t love coriander more. 🙂
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