Dhal is comfort food at its best, it is a simple dish but a staple in most Indian homes. In South Africa our dal is more soup like, however the consistency of the dhal really depends on individual preference.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients in bold available at Spice Bazaar.
1 cup split yellow peas
3 cups water
2 tsp turmeric powder
2 tbsp butter, ghee or oil
½ teaspoon black mustard seeds
2 teaspoons cumin seeds
2 red dry chillies halved or 2 green chillies slivered
8 – 10 curry leaves (optional)
1 teaspoon crushed garlic
1 small onion, chopped
1 small tomato, chopped
½ teaspoon tumeric powder
1 tablespoon chopped coriander (optional)
Salt to taste
- Rinse, soak and cook split peas in water with 1tsp turmeric powder until soft. Use a hand blender stick and pulse to preferred consistency.
- Heat the preferred fat (butter, ghee or oil). Add the mustard and cumin seeds. As the splattering stops, add the chillies, curry leaves and garlic.
- Stir in the onion and sautée for two to three minutes until onions soften.
- Add the tomato and turmeric powder. Then stir in the cooked split peas, with salt to taste.
- Bring to boil, turn down heat to simmer for 5-10 minutes. Add the coriander.
- Ready to serve with rice, bread, biryani or as a soup.