INGREDIENTS
Dried dhal (yellow split peas) 240 g
Turmeric powder 2,5 ml
Green chillies 30 g
Garlic 10 g
Tomato, chopped 75 g
Onions 160 g
Red chilli, dried 2 g
Cumin seeds 5 ml
Curry leaves 6 units
METHOD
- Sift the dried dhal to remove stones or blemished pieces.
- Soak for an hour, then boil until the dried dhal has broken down into smaller pieces. Add the turmeric to give it a rich yellow colour, the split green chillies and whole garlic cloves for flavour and cook until it is reduced to a soft soup-like consistency. Add the chopped tomato to increase the thickness of the consistency if it is too runny, and boil for another 10 minutes.
- To braise the dhal, begin by roasting the cumin seeds.
- Fry the onions until brown; add the red chilli, cumin seeds and curry leaves.
- Keep some of this mixture aside for garnishing. Add the rest to the boiled dhal.
- Mix and allow to boil for 10 minutes.
- Remove from stove. Garnish with onion and cumin mix. Serve warm.
TIP
Take care not to let the dhal boil over; keep on medium heat to avoid spills. If it does boil over, it is best to clean it as soon as possible, as it will be more difficult to clean once
YIELD 4-5 SERVINGS
PREPARATION TIME 10 MINUTES
TOTAL TIME 50 MINUTES
HISTORY OF MY DISH
Dhal, also known as lentil soup, is an easy go-to dish. It is hearty and mildly spicy and pairs well with almost anything.