Dhal is a traditional Indian dish that has become popular worldwide for its delicious taste and ease of preparation. Made from lentils, spices, and various vegetables, dhal is a versatile dish that can be customized to suit individual preferences. It is a great source of protein, fiber, and essential nutrients, making it a healthy and nutritious meal option.
Dhal is a no-fuss meal that can be prepared quickly and easily. Simply cook the lentils in water until they are soft, and then add the spices and vegetables of your choice. The dish can be served with rice, roti, or naan bread for a complete and satisfying meal. Dhal can also be made in large batches and frozen for later use, making it a convenient option for busy individuals or families. Whether you are a seasoned cook or a beginner, dhal is a great dish to add to your repertoire for its delicious taste, health benefits, and ease of preparation.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Vegetarian
Cuisine: East Indian
Servings: 6
Ingredients
- 1 cup split peas
- 1 small onion
- 1 pimento
- 4 leaves chadon beni
- 1/2 tsp. geera cumin
- 1/2 tsp. saffron hardi powder
- 4 cloves garlic
- Salt to taste
- 1 tbsp. olive oil
Instructions
- Soak the split peas overnight. Chop the onion, pimento, and chadon beni.
- Pour the peas, onion, pimento, 2 cloves garlic, chadon beni and saffron powder in a pressure cooker with the water for about 15 minutes.
- When done, add salt and geera; swizzle well to a pureed consistency.
- Chongkay the dhal by frying the other two cloves of garlic in a kalchul and when brown add to the dhal. (Caution: this process makes a loud frying sound when the hot oil and garlic is added. To prevent burns, when the oil is added, cover the pot with the pot cover at once. ).
- Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved
Dhal
Ingredients
- 1 cup split peas
- 1 small onion
- 1 pimento
- 4 leaves chadon beni
- 1/2 tsp. geera cumin
- 1/2 tsp. saffron hardi powder
- 4 cloves garlic
- Salt to taste
- 1 tbsp. olive oil
Instructions
- Soak the split peas overnight. Chop the onion, pimento, and chadon beni.
- Pour the peas, onion, pimento, 2 cloves garlic, chadon beni and saffron powder in a pressure cooker with the water for about 15 minutes.
- When done, add salt and geera; swizzle well to a pureed consistency.
- Chongkay the dhal by frying the other two cloves of garlic in a kalchul and when brown add to the dhal. (Caution: this process makes a loud frying sound when the hot oil and garlic is added. To prevent burns, when the oil is added, cover the pot with the pot cover at once. ).
- Serve hot.
