This Indian Recipe Serves 2-3
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)
- Sift through the dried Dhal to remove stones or blemished pieces. Place in a pot.
- Rinse about 4 times & then fill the pot with water & soak for an hour.
- 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.
- 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.
- Chop the onions & set aside.
- Chop tomatoes & set aside.
- Use another pot & heat oil on medium heat.
- Drop in the onions, garlic cloves, curry leaves & thyme (optional). Break the dried chillies in halves & also add to the pot.
- Thereafter add in the jeera seeds.
- Add in a teaspoon of turmeric powder to the pot along with the chilli powder. Sauté for about 2 minutes until onions are translucent.
- Drop in the tomatoes.
- Mix well & simmer for about 10 minutes until tomatoes are cooked.
- Next, drop the cooked pea dhall into the pot of braised spices.
- Combine well.
- Add in a little fresh dhania (coriander). Mix well & allow the dhall to cook with the spices about 5 minutes to infuse the flavour.
- 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.
- Add salt to taste & then add in the butter.
- Garnish with fresh dhania (coriander).
- Serve this Curried Dhall as is or with bread, roti or rice.
- This meal can also be enjoyed with biryanis. I have served it with chicken biryani.