Dhal vs. Cassoulet

A comparison of Eastern and Western cooking styles

There are two dishes that are staples of both my Sri Lankan culture and my husband’s Breton culture that are surprisingly similar. They would both be made in a large pot or marmite (cauldron). Historically both dishes would be made in bulk to feed the hungry masses who work the farm or estate.

The Sri Lankan dish Parrippu or Dhal is made from orange split lentils. Dhal itself is a dish that can be found throughout many Asian regions with many variations.

For comparison in the French corner is Cassoulet: a traditional bean stew made from white kidney beans.

Both dishes start with soaking a bean or pulse in water, overnight. Then chopped onion and garlic are added to the water. Curry leaves or bay leaves and other herbs or spices are added and the pot is cooked on a low to medium heat until the pulses are tender.

For the French, herbs such as thyme, persil (parsley), and laurel (bay) leaves are favored whereas for Sri Lankans it is coriander, cumin, sweet cumin, tumeric, black pepper, green chillies (optional), pandan leaves and curry leaves.

Once the beans or lentils are tender, salt is added. As dhal is usually vegetarian, Sri Lankans add salt. The French are more creative with the addition of salted pork, sausage, and sometimes seasoned meat such as chicken or rabbit. The meat should be salty enough to salt the beans and is then cooked until extremely tender. Soup cubes or salt can also be added.

Variations

Each family makes dhal in a slightly different fashion. Consistency can be almost solid like toothpaste to as watery as a lentil soup. It can be made with the addition of ginger, cinnamon, spinach, or other vegetables. My family likes to add the dhal to a mix of onions, dried chillies, and mustard seeds tempered in coconut oil. Coconut milk or crushed tomatoes may be added at later stages as well. This makes for as many flavorful combinations as can be imagined and no one true recipe.

Visit a French grocery store aisle to see many combinations used to make cassoulet. Recipes involving duck, rabbit, or chicken are as frequent as those calling for just pork. The type of pulse can vary to include all sorts of beans and even lentils. Living in Canada, I use Kielbasa or Polish sausage cut into slices, farmer’s sausage or even bacon in our pot. In addition to the meat the vegetables used for cassoulet can vary as well. I like to modify my husband’s grandmother’s carrot and tomato based recipe to include parsnips, celery, and zucchini.

Serving Suggestions

Dhal is a frequent dish at any Sri Lankan meal eaten with any starch from rice to string hoppers; eaten at breakfast, lunch, or dinner; with or without accompanying curries.

Cassoulet on the other hand is available in cans at French grocery stores. I suspect the British and Irish tradition of eating canned beans cooked with pork fat has its origins with the French. This dish is mainly served for lunch or supper accompanied with potatoes, bread, and salad.

The winner?

The winner is My Family of course!

As I alternate French food with Sri Lankan for my gluttonous family, both dishes are frequent occupants of my fridge. The flexibility of lentils translates to a quick meal for hungry kids with rice, fried eggs, spinach, and a little butter for yum. Cassoulet is my toddler’s favorite for finger friendly fun. My four year old will ask for “Beans with rice”.

Whatever the meal, a long cook with delicious spices allowing for complex flavors to form is what makes both of these dishes worth a win.