I have been learning the finer points of making Dahl this morning from a fellow Hubber, Ayudh Nagara. Originally from Malaysia, he’s been teaching me, and others, to cook this classic dish the way that the Malay Indian community does it.

I usually arrive at my Dream Office – the Hub Melbourne – early, about 8am, and get straight to work on the emails, my daily articles about content marketing and working my way through all the other tasks associated with learning to be an expert in selling my thoughts under the guidance of thought leader and ace story teller, Yamini Naidu (it’s a lot of work, but I am loving it).

Today, I decided to dedicate the first hour or so to cooking Dahl, and meeting Ayudh. Chatting while chopping chilies and cauliflower is such a nice way to get to know a co-worker. Ayudh is an IT guy, but he loves to cook, and grows his own ingredients, including the most fragrant curry leaves I have ever encountered. Yum. Marty popped in, and I learned he makes a mean cup of tea.

It takes an hour and half to make Dahl the traditional way, so there is plenty of time to chat – or write a blog (I’m rushing so I can get back to the kitchen) — while the lentils, covered with water, cook past the soft stage and into mush, creating a thick gravy into which the spices and vegetables will soon be added. The finishing touch is a fragrant, spicy oil that is added at the last minute to create the authentic dish, the Malaysian way.

In Malaysia, is costs 35 cents to buy a bowl of Dahl for brekkie, I discover. “When I am feeling extravagant, I buy a second bowl,” Ayudh jokes.

If you want to build a camaraderie and start to turn your workplace into a dream office, hold a cooking class and share breakfast.

Back to the kitchen.