I think dhal is my favourite Indian dish. I know the dhal family are classed as accompaniments and curry evangelists might think me a bit of a pansy for saying that, but I just can’t help it.
I think dhal is my favourite Indian dish. I know the dhal family are classed as accompaniments and curry evangelists might think me a bit of a pansy for saying that, but I just can’t help it.—thekitchenalchemist
Serves: 2 - 4 depending on how greedy you are!
Split yellow peas, soaked overnight in cold water
golden onion, finely diced
ginger, peeled and cut in to matchsticks
cloves of garlic
black mustard seeds
- Rinse the soaked split peas and cover with twice the cold water, then bring to the boil. Simmer for around 30 minutes until they just start to become soft.
- Towards the 30 minutes, place 3 of the tablespoons of ghee into a large sautee or saucepan and heat on a medium heat, add most of the ginger matchsticks and onion, cooking for around 5 to 8 minutes until the onion is turning translucent, then add the garlic and cook for another minute.
- Rinse the strained lentils and then add them to the onion mixture along with the salt and turmeric and cover with 1L of water and bring to the simmer.
- Once simmering cover with a lid that has a hole for steam to escape or leave the lid slightly ajar. and turn the heat down low, and cook for around 2 hours. You’ll need to stir it occasionally to make sure it doesn’t catch in the base of the pan and you may need to occasionally add more water to it – the consistency should be quite runny.
- When its done most of the lentils will have broken down to be really smooth and creamy, when this has happened, put a tablespoon of ghee into a frying pan and heat on a high heat, then add the mustard seeds and cumin, as soon as the mustard seeds start popping pour the mix into the dhal and combine along with the garam masala, taste for the seasoning and add more salt if required.
- Finally, put the last tablespoon of ghee into a frying pan and heat on a high heat then add the last of the ginger strands and once they start turning golden at the edges, remove them and drain on kitchen paper.
- Serve topped with the coriander and ginger strands.