The Daal Project

CFRC Podcast Network
  • 5.0 (3)
  • Food

A show dedicated to how South Asians in the diaspora cook daal, aka lentils and legumes, and the cultures, migrations, and stories that surround it. Hosted by Sayyida Jaffer.

Episodes

  1. Sep 30

    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

  2. Sep 22

    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

  3. Sep 18

    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

    Masoor Moong Daal with Roasted Garlic

  4. Aug 27

    Toor Daal

    In this episode, Simran Sharma teaches a rich toor daal with browned onions, cinnamon and other whole spices. She also asks “What would it mean if food becomes free? If you are not worrying what are we going to eat for the next meal?” Simran Sharma is a PhD candidate and migrant worker at Queen’s University. Her research traces solidarities between Black enslaved and South Asian indenture workers on the Plantations. Intro and exit music: Creep by Lal @lalforest Follow @daalproject on Instagram!

    Toor Daal

  5. Aug 26

    Gingery Daal with Smoked Fish

    In this episode, Jill Glatt of Magpie Print shop shares her interpretation of the family daal recipe accompanied by smoked fish and talks about what it means to measure with one’s heart. Jill Glatt is a Katarokwi/Kingston Ontario-based illustrator, natural dyer, printmaker, and arts educator. Her artistic practice is based around and informed by ecology, community, and sustainability. Jill is also the Volunteer Coordinator for the Skeleton Park Arts Festival and sits on their board of directors as President. Learn more at Magpie Printshop. Intro and exit music: Creep by Lal @lalforest Follow @daalproject on Instagram!

    Gingery Daal with Smoked Fish

  6. Jul 27

    Ghiya Wali Chana Dal

    Reena Kukreja teaches ghiya wali chana daal, aka bottle gourd with split chickpeas, a Punjabi recipe often eaten in the summer months. Reena also talks about food memory and her trajectory in filmmaking. Reena Kukreja is an Associate Professor at Queen’s University in the Department of Global Development Studies. Reena is a feminist-activist, researcher, teacher, and a documentary filmmaker who is interested in understanding the complex impact of migration on people’s intimate lives. Intro and exit music: Creep by Lal @lalforest Follow @daalproject on instagram!

    Ghiya Wali Chana Dal

  7. Jul 26

    A Bangladeshi take on Sambar Daal

    Rina Khan shares her grandmother’s interpretation of a South Indian sambar daal, alongside reflections on community and how food grows and changes with us. Rina Khan (she/her) is an immigrant originally from Dhaka, Bangladesh and now a settler in the Treaty 6 territory now known as Edmonton, Alberta. She is a PhD student researching methods of using AI in cancer care in a fair and ethical manner. Rina is also a transgender woman and a vocal advocate for transgender rights. In her spare time, Rina is an active member of her community and enjoys knitting in company of her cat. Intro and exit music: Creep by Lal @lalforest Follow @daalproject on instagram!

    A Bangladeshi take on Sambar Daal

  8. Jul 25

    Parrpu Curry

    In this episode, Shobhana Xavier teaches her take on Parrpu Curry, a Sri Lankan Tamil daal recipe. She also shares reflections about her family’s migration to Canada leaving Sri Lanka during the civil war and her return many years later. Shobhana Xavier is Tamil-Canadian. Born in Jaffna, Sri Lanka, she grew up in Scarborough, Ontario and is currently a professor of religious studies at Queen’s University. She thinks and teaches about religion and culture, and has published books on Sufism and spirituality. She is also the co-host of the Just Eats project and podcast, which explored questions of food, racism, and social justice. Intro and exit music: Creep by Lal @lalforest Follow @daalproject on instagram!

    Parrpu Curry

  9. Jul 24

    Thyme for Daal

    In this episode, Natasha Bissonauth shares her interpretation of a Mauritian daal, as she talks about food memory, growing In this episode, Natasha Bissonauth shares her interpretation of a Mauritian daal, as she talks about food memory, growing food, and teaches the merits of cooking “slow and low.” Natasha Bissonauth (she/they) is from Montreal Tiohtià:ke and is an art history professor at Emily Carr University. Her research centers queer of color critique and archival fragments across South Asia’s multiple diasporas. Their most recent book project examines contemporary collage that foreground Afro Asian seams as a diasporic aesthetic. Her most cherished writing form is the artist interview. Intro and exit music: Creep by Lal @lalforest Follow @daalproject on instagram!

    Thyme for Daal

  10. Jul 23

    Why Daal?

    In this first episode, Sailaja Krishnamurthi interviews Sayyida about what prompted The Daal Project. Why daal? Why now? Sailaja Krishnamurti is Associate Professor and Head of the Department of Gender Studies at Queen’s University. Her work takes a critical race feminist approach to religion and representation in the South Asian diaspora and in transnational cultures. Intro and exit music: Creep by Lal @lalforest Follow @daalproject on instagram!

    Why Daal?
  • 10 Episodes

Ratings & Reviews

5
out of 5
3 Ratings

About

A show dedicated to how South Asians in the diaspora cook daal, aka lentils and legumes, and the cultures, migrations, and stories that surround it. Hosted by Sayyida Jaffer.

Information

  • Creator
    CFRC Podcast Network
  • Years Active
    2026
  • Episodes
    10
  • Rating
    Clean
  • Copyright
    © 2026 CFRC Podcast Network
  • Show Website
    The Daal Project