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Sour Herbs Dhall

Make authentic Sour Herbs Dhall with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on April 4, 2018
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Sour Herbs Dhall
⏱️
Prep Time15 mins
🍳
Cook Time45 mins
⌛
Total Time60 mins
🍽️
ServingsServes 4
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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.

  1. 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.Sour Herbs Dhall ← PURSLANE
  2. 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 DhallSour Herbs Dhall ← SOUR HERBS (SORREL HERBS)
  3. 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. Sour Herbs Dhall ← CLOVER LEAF HERBS
🥗

Ingredients

Scale:
Base Yield: Serves 4
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Step-by-Step Instructions

40 Steps
  1. Step 1

    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.

    Step 1 visual guide
  2. Step 2

    Thereafter, I removed the stems. The stems are also edible but I just prefer them without stems. It’s completely up to you.

    Step 2 visual guide
  3. Step 3

    Next I gave them a rinse.

    Step 3 visual guide
  4. Step 4

    Then left them aside until ready to use.

    Step 4 visual guide
  5. Step 5

    Sift through the dried dhall to remove any stones or blemished pieces.

    Step 5 visual guide
  6. Step 6

    Rinse about 4 times & then fill the pot with water & soak for an hour.

    Step 6 visual guide
  7. Step 7

    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.

    Step 7 visual guide
  8. Step 8

    Add 1 teaspoon turmeric powder to the boiling dhall.

    Step 8 visual guide
  9. Step 9

    Add boiled water a little at a time when the water dries out. The dhall is cooked when it is soft & creamy.

  10. Step 10

    Whilst the dhall is boiling, chop 1 clove of garlic & set aside.

    Step 10 visual guide
  11. Step 11

    Rinse & slit green chillies & set aside.

    Step 11 visual guide
  12. Step 12

    Next, prepare your tamarind. This can be found at many local grocers or indian spice shops.

    Step 12 visual guide
  13. Step 13

    Place the teaspoon of tamarind into a small bowl.

    Step 13 visual guide
  14. Step 14

    Add in ½ a cup of water.

    Step 14 visual guide
  15. Step 15

    Using your fingers, smash the tamarind.

    Step 15 visual guide
  16. Step 16

    The water should resemble a brownish colour. Set the tamarind water aside until ready to use.

    Step 16 visual guide
  17. Step 17

    Once the dhall has cooked, drop in the sour herbs.

    Step 17 visual guide
  18. Step 18

    Thereafter add in the chopped garlic & slit green chillies.

    Step 18 visual guide
  19. Step 19

    Allow to cook for 15 minutes. Keep checking if the dhall needs more water as you do not want it to dry out & burn.

    Step 19 visual guide
  20. Step 20

    After 15 minutes of cooking the sour herbs in the dhall, use a smasher & begin smashing the herbs.

    Step 20 visual guide
  21. Step 21

    The sour herbs should be much finer in the dhall.

    Step 21 visual guide
  22. Step 22

    You can also use a stick blender to quickly crush the sour herbs in the dhall as the smasher takes a while.

    Step 22 visual guide
  23. Step 23

    The stick blender make the herbs super fine.

    Step 23 visual guide
  24. Step 24

    Set the dhall aside & chop the onion.

    Step 24 visual guide
  25. Step 25

    Chop the tomatoes.

    Step 25 visual guide
  26. Step 26

    Lastly chop the other clove of garlic.

    Step 26 visual guide
  27. Step 27

    Use another pot & heat oil on medium heat.

  28. Step 28

    Drop in the onions, jeera seeds, curry leaves, mustard seeds & thyme.

    Step 28 visual guide
  29. Step 29

    Thereafter, add in the chopped garlic. Sauté for about 2 minutes until onions are translucent.

    Step 29 visual guide
  30. Step 30

    Drop in the tomatoes.

    Step 30 visual guide
  31. Step 31

    Mix well & simmer for about 5-8 minutes until tomatoes are cooked.

    Step 31 visual guide
  32. Step 32

    Next, drop the cooked sour herbs pea dhall into the pot of braised spices & mix well.

    Step 32 visual guide
  33. Step 33

    Mix well.

    Step 33 visual guide
  34. Step 34

    Pour in the tamarind water.

    Step 34 visual guide
  35. Step 35

    Mix & simmer for 5 minutes.

    Step 35 visual guide
  36. Step 36

    Add in a little fresh dhania (coriander) & mix.

    Step 36 visual guide
  37. Step 37

    Add salt to taste.

  38. Step 38

    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.

  39. Step 39

    The below image is prepared using sour herbs (sorrel herbs).

    Step 39 visual guide
  40. Step 40

    Serve this Yellow Split Pea Dhall as is or with bread, rice or even roti.

    Step 40 visual guide
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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Sour Herbs Dhall

Can I adjust the spice and chilli levels in Sour Herbs Dhall?

Absolutely! You can easily tailor the heat by increasing or reducing the chili powder and fresh chilies to suit your family’s palate without compromising the authentic flavor profile.

Can I freeze leftovers of this dish?

Yes, you can freeze Sour Herbs Dhall in an airtight, freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before gently reheating.

How do I reheat leftovers for best flavor?

Reheat gently on the stovetop over low heat with a splash of water, or in the microwave covered with a damp paper towel to retain moisture.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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