CURRIED DHALL

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This Indian Recipe Serves 2-3

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Curried Dhall, in some cases spelled dahl or dhal, & also known to many South Africans as Doll or Dholl, is a staple of Indian veggie lover cooking. This simple recipe is for an essential vegetarian & vegans.

This curried version makes the dhall look rich & can be much spicier.

Split peas are a agricultural or culinary preparation comprising of the dried, peeled & split seeds of Pisum sativum, the pea.

The peas are round when gathered, with an external skin. The peas are dried & the dull-shaded external skin of the pea are evacuated, then part fifty-fifty by hand or by machine at the common part in the seed’s cotyledon.

Split peas are high in protein & low in fat, with one gram of fat for each 350 calories (1,500 kJ) serving. The vast majority of the calories originated from protein & complex starches. The split pea is known to be a characteristic nourishment source that contains a portion of the most elevated measures of dietary fiber, containing 26 grams of fiber for each 100 gram portion (104% DV in light of a 2,000 calories (8,400 kJ) diet).

 

Curried Dhall Ingredients:

• salt to taste
• 1 cup yellow pea dhall
• 1 small onion, chopped
• 2 cloves garlic
• 1 tablespoon chilli powder
• 1 teaspoon butter
• 3 dried chillies
• 2 teaspoons turmeric powder
• fresh dhania (coriander) for garnishing
• 1 sprig curry leaves
• 1 small jam/rosa tomato
• 2 tablespoons cooking oil
• 1 sprig thyme (optional)
• 1 teaspoon jeera seeds (cumin seeds)

Method:

1. Sift through the dried Dhal to remove stones or blemished pieces. Place in a pot.
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3. Rinse about 4 times & then fill the pot with water & soak for an hour.
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5. Thereafter, rinse & add in clean water. Place the pot on the stove to & bring dhall to a boil, adding 1 teaspoon turmeric powder to the boiling dhall.
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7. Add boiled water a little at a time when the water dries out. The dhall is cooked when it is soft & creamy. Set boiled dhall aside.
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9. Chop the onions & set aside.
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11. Chop tomatoes & set aside.
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13. Use another pot & heat oil on medium heat.
14. Drop in the onions, garlic cloves, curry leaves & thyme (optional). Break the dried chillies in halves & also add to the pot.
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16. Thereafter add in the jeera seeds.
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18. Add in a teaspoon of turmeric powder to the pot along with the chilli powder.  Sauté for about 2 minutes until onions are translucent.
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20. Drop in the tomatoes.
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22. Mix well & simmer for about 10 minutes until tomatoes are cooked.
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24. Next, drop the cooked pea dhall into the pot of braised spices.
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26. Combine well.
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28. Add in a little fresh dhania (coriander). Mix well & allow the dhall to cook with the spices about 5 minutes to infuse the flavour.
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30. At this point, if the dhall is too thick, add in a little boiled water at a time until you reach your desired consistency. If the dhall is too weak, allow it to simmer a bit longer until it thickens up.
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32. Add salt to taste & then add in the butter.
33. Garnish with fresh dhania (coriander).
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35. Serve this Curried Dhall as is or with bread, roti or rice.
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37. This meal can also be enjoyed with biryanis. I have served it with chicken biryani.
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