parrhesia's dahling dahl!

parrhesia's dahling dahl!

1 tbsp olive oil
1 cup red lentils
1 medium onion, chopped
1 large carrot, chopped
2 cloves of garlic, minced
1 small piece of ginger, minced
1 tbsp mustard seed
1 tsp chili flakes (or to taste)
2 tbsp curry powder
2 tbsp cumin
1 tsp garam masala
2 cups of water
1 small handful of basmati rice
salt and peper, to taste

Put oil in frying pan to heat. Once hot add onion, garlic and mustard seeds. When mustard seeds start popping throw in lentils,carrots, rice and other spices with the water. Simmer for 25 minutes or until lentils are finished cooking. Soup will thicken while cooking so add more water for thinner soup, or less for thicker soup or dipping.

Feel free to add cabbage, spinach, potatos,tomatos etc. Many vegetables taste great in this soup, and it's filling and very healthy. Garnish with fresh coriander leaves and Serve with fresh pita or naan.

I love it

Enjoy!

my family loves dahl and rice, I spell it dhal btw, not that it makes a difference, even indians can't agree on spelling some of foods and lots of variations.

my recipe is of course a long standing family one and quite a bit different. I think I will try your's this coming weekend.

Originally posted by worldwatcher
my family loves dahl and rice, I spell it dhal btw, not that it makes a difference, even indians can't agree on spelling some of foods

and lots of variations.

my recipe is of course a long standing family one and quite a bit different. I think I will try your's this coming weekend.

hehe, ya, I've seen plenty.

dhal, dal, dahl. All I know is i love it!

Care to share your recipe?

I make lots of dahl at once and freeze it for later use. It stays frozen for about month and refrigerated for a week. Usually it doesn't last that long in my house though.

this type of dhal is usually used along with another curry or chutney. We almost always have our dhal with rice, but sometimes with roti too. whenever we have it with rice, we usually have something else to accompany it, like curry chicken, curry duck, fried saltfish, and a variety of vegetables.

Now some people like thick dhal, some like it thin, etc, you can make it to your liking by either adding or reducing the amount of water. we like the not too thick, not too thin version

I use green and yellow split peas aka lentils
1 cup of each

Bring about 3 cups of water to a boil.
in the mean time rinse the split peas in a bowl of water, discard any whatever floats to the top.
Add peas to boiling water and turn of stove, cover the pot and let it sit for about for as long you can, I usually do this about an hour before I get ready to really cook in the kitchen.

You'll notice the peas have absorbed some of the water and now will be easier to cook.

Now to make the dhal, bring 4 cups of water to a boil
Add salt, pepper (I usually throw a whole pepper in (careful not to break it)
add a clove of garlic, smashed to release flavor
and about 1/2 teaspoon of adobo.
Once the water is boiling, add peas back to the pot. stir, careful with the pepper. let boil at medium to medium high heat for about 15 minutes.
Remove pepper and garlic clove.

Now if you have this particular wooden tool we indians use called a dhal gutney, you would start to use it, but if you're a modern indian or anyone else who looks for convenience, get out your handheld blender and start blending.

Once the dhal is completely blended, add enough water to make it to the consistency you like or allow to reduce while cooking.

Now this is the tricky part, I use my ladle for this.

In it add 2 tablespoons oil
1 clove of finely chopped garlic
1 teaspoon garam masala
1/2 teaspoon whole or ground geera

Hold ladle over another burner until oil and spices begin to sizzle, then immediately put ladle into the dhal and stir. Dhal is done and ready to serve on any rice of your choice.

now there other versions of this recipe in which we add vegetables and other peas etc

Thank you for sharing, WW.

I will try this soon, and let you know of the results. It sounds good!