SOUR HERBS DHALL
This Indian Recipe Serves 2-3
Sour Herbs Dhall, in some cases spelled dahl or dhal, & also known to many South Africans as Doll or Dholl, is an extraordinary twist from the simple Pea Dhall recipe. This simple recipe can be consumed by vegetarians & vegans.
This meal was a staple in my household whilst growing up. My mum still prepares it till this day.
Split peas are a agricultural or culinary preparation comprising of the dried, peeled & split seeds of Pisum sativum, the pea.
Before you begin preparing this recipe, these are the types of herbs you may use for this dish. All of the below herbs have a sourish taste.
- Purslane Herbs: Purslane is a succulent yearly trailing plant that develops in numerous nations since it flourishes in poor soil. It can be eaten as a cooked vegetable and is extraordinary to use in plates of mixed greens, soups, stews or any dish you wish to sprinkle it over. Purslane is antibacterial, antiscorbutic, depurative, diuretic & febrifuge. The leaves are an exceptionally rich wellspring of omega-3 unsaturated fats which strengthens the immune system & prevents heart attacks. ← PURSLANE
- Sour Herbs (Sorrel Herbs): The word sorrel is derived from a French word meaning sour. It is a perennial herb in the family Polygonaceae. This herb is also referred to as spinach dock or narrow-leaved dock. ← SOUR HERBS (SORREL HERBS)
- Clover Leaf Herbs: Clovers leaves are edible. What’s more, they’re discovered pretty much wherever there’s an open grassy land. You can spot them by their unmistakable trefoil leaves. You can eat clover leaves raw or cooked & they can be cook just like spinach. ← CLOVER LEAF HERBS
Sour Herbs Dhall Ingredients:
- salt to taste
- 1 teaspoon tamarind
- 2 bunches sour herbs (sorrel herbs) or 100 grams clover leaf herbs or purslane herbs
- 1 cup yellow pea dhall
- 1 small onion, chopped
- 2 cloves garlic
- 4 green chillies
- 1 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- fresh dhania (coriander)
- 1 sprig curry leaves
- 1 small jam/rosa tomato
- 2 tablespoons cooking oil
- 1 sprig thyme
- 1 teaspoon jeera seeds (cumin seeds)
- I have clover leaves growing in my garden so I opted to using them in this recipe. I basically pulled out an entire bowl full of them.
- Thereafter, I removed the stems. The stems are also edible but I just prefer them without stems. It’s completely up to you.
- Next I gave them a rinse.
- Then left them aside until ready to use.
- Sift through the dried dhall to remove any stones or blemished pieces.
- Rinse about 4 times & then fill the pot with water & soak for an hour.
- Thereafter, rinse & place the dhall in a medium or large pot. Add in clean water. Place the pot on the stove to & bring dhall to a boil.
- Add 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.
- Whilst the dhall is boiling, chop 1 clove of garlic & set aside.
- Rinse & slit green chillies & set aside.
- Next, prepare your tamarind. This can be found at many local grocers or indian spice shops.
- Place the teaspoon of tamarind into a small bowl.
- Add in ½ a cup of water.
- Using your fingers, smash the tamarind.
- The water should resemble a brownish colour. Set the tamarind water aside until ready to use.
- Once the dhall has cooked, drop in the sour herbs.
- Thereafter add in the chopped garlic & slit green chillies.
- Allow to cook for 15 minutes. Keep checking if the dhall needs more water as you do not want it to dry out & burn.
- After 15 minutes of cooking the sour herbs in the dhall, use a smasher & begin smashing the herbs.
- The sour herbs should be much finer in the dhall.
- You can also use a stick blender to quickly crush the sour herbs in the dhall as the smasher takes a while.
- The stick blender make the herbs super fine.
- Set the dhall aside & chop the onion.
- Chop the tomatoes.
- Lastly chop the other clove of garlic.
- Use another pot & heat oil on medium heat.
- Drop in the onions, jeera seeds, curry leaves, mustard seeds & thyme.
- Thereafter, add in the chopped garlic. Sauté for about 2 minutes until onions are translucent.
- Drop in the tomatoes.
- Mix well & simmer for about 5-8 minutes until tomatoes are cooked.
- Next, drop the cooked sour herbs pea dhall into the pot of braised spices & mix well.
- Mix well.
- Pour in the tamarind water.
- Mix & simmer for 5 minutes.
- Add in a little fresh dhania (coriander) & mix.
- Add salt to taste.
- 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.
- The below image is prepared using sour herbs (sorrel herbs).
- Serve this Yellow Split Pea Dhall as is or with bread, rice or even roti.