Anshu Ahuja and Renee Williams, founders of sustainable food delivery company DabbaDrop share three recipes for families this summer…

Summer brings with it the promise of sun-dappled afternoons and long, golden evenings — the perfect backdrop for slowing down and reconnecting as a family. At DabbaDrop, that spirit of togetherness is at the heart of everything we do.

When Anshu and I were starting out with DabbaDrop, our kitchens were bustling not just with pots and pans but also with the excited chatter of our children. Even as we built the business, we found ways to involve them in the cooking process — letting them measure out lentils for dal, roll out naan dough, or simply sprinkle in the cumin seeds. It wasn’t always neat, but it was always joyful.

These recipes for Sunshine Dal, crispy samosas and warm, pillowy naan are a reflection of those early days. They’re dishes that invite kids to join in, from kneading dough to stirring bubbling pots, and they’re forgiving enough for little hands to get involved without stress. More than that, these recipes are an invitation to make memories together. In our homes, dal-smeared aprons and flour-dusted faces have always been a reminder that food is about more than what’s on the plate — it’s about the warmth we create around it.

We hope these simple, summery dishes bring a bit of that magic to your family table too.

Sunshine Dal for Kids

Serves 2

● 1 cup yellow mung or red lentils
● ½ tsp turmeric
● 1 tbsp sunflower or coconut oil
● 1 tsp mustard seeds
● 1 sprig curry leaves, fresh or dried
● 1 garlic clove, minced
● 1 tsp ground cumin
● 1 tsp ground coriander
● Pinch of sugar for balance and sweetness
● Salt, to taste

1. Begin by rinsing the lentils in cold water until the water runs clear. Gently boil the lentils in double the amount of water with the turmeric until the grains are soft and porridge-like, about 10–12 minutes. Turn off the heat.
2. In a separate pan, heat the oil. When smoking, turn down the heat and add mustard seeds. Once they have popped, add the curry leaves, garlic and the ground spices. Swirl in the oil until the garlic’s edges start to colour, then pour into the cooked lentils.
3. Add salt to taste and a pinch of sugar to balance the earthy flavours.
4. Serve with steamed rice or homemade naan.
   
   

Samosa for Kids

Makes 6

For the filling:
● 2 Maris Piper potatoes
● ½ cup peas
● 1 tsp turmeric
● ½ tsp garam masala
For the pastry:
● 6 samosa or spring roll sheets (Taj brand recommended)
For frying:
● ½ cup vegetable oil

1. Boil potatoes until tender, then peel and mash with peas, turmeric and garam masala.
2. Stuff each samosa or spring roll pastry with a tablespoon of the mixture and fold over from the longer to the shorter side, forming a triangle. Continue until all the mix and pastry are used, keeping samosas fresh with a damp cloth.
3. When ready to fry, heat oil. When smoking, turn down the heat and add samosas. Fry for a couple of minutes on each side until crisp and golden brown.
4. Store used oil in a glass jar for later (like infusing with garlic for salads, dhal, or curries!).

Naan for Kids

Makes 6

● ½ cup lukewarm water
● 1 tsp sugar
● 1 tsp active yeast
● 2 cups plain flour
● ½ tsp salt
● ½ tsp baking powder
● 2 tbsp vegetable oil
● Melted butter and flaky salt for finishing

1. In a bowl, combine the water and sugar, then stir to dissolve. Add yeast and whisk for 45 seconds. Rest for 15 minutes to activate—should be foamy and frothy.
2. Sift flour, salt, and baking powder in a large bowl. Add the yeast mixture and oil to the flour, stirring to combine with your hands. It will be sticky; wet your hands with a little water or oil to help. Once the dough starts coming together, move it to an oiled surface and knead until it stops sticking—5–7 minutes.
3. Oil a large bowl, add dough, coat with a little oil, cover with a clean dish towel and rest in a warm place for an hour (try a warm washing machine drum!).
4. Punch the dough down and use your hands to divide into 6 balls. Transfer balls to parchment, spread apart, cover and rest for 10 minutes.
5. Heat a large pan (or BBQ) until smoking hot. Melt butter in a separate pan and have it ready with a pastry brush.
6. Using a rolling pin, roll each ball into a 7×4 inch oval. Kids can help!
7. Once rolled, sprinkle with water and carefully place in the hot skillet, watered side down. When bubbles form and edges start to dry (45–60 seconds), flip, cover and cook for 30–40 seconds.
8. Remove when the naan is charred in spots, brush with butter and flaky salt, and wrap in a clean tea towel to keep warm while you make the rest.
9. Eat with dal and samosa.
   

DabbaDrop is the pioneering sustainable food delivery company founded by Hackney neighbours and mums, Anshu Ahuja and Renee Williams. DabbaDrop’s weekly changing menus take customers on a culinary journey across South Asia and beyond, serving delicious, nutritious, hearty food in traditional – and reusable – tin ‘’dabbas’’, all delivered by pushbike. As the UK’s first zero waste and zero emissions food delivery company, DabbaDrop is pioneering a new – and better – way to takeaway.

See more recipes here.