Dhal is an standard Indian dish across the globe. Although there are slight variations in the way it is made, it is essentially a split pea soup, rather than a curry. The flavours and consistency may be altered accordingly. Dhal makes for a tasty side dish with breyani or even a meal on its own with rice.
- 250g split peas
- Salt to taste
- ¼ onion, finely sliced
- ¼ tomato, grated
- 1 sprig thyme
- 1 sprig spring onion, sliced
- 3 leaves mint
- 3 sprig curry leaves
- 1 green chilli, slit [cut lengthwise]
- Fresh coriander, finely chopped for garnishing
- 1 tablespoon butter/margarine
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- ½ teaspoon mixed coriander and cumin powder
- 2 clove garlic, chopped
- 2 tablespoons oil
- ¼ teaspoon mustard seed
- ¼ piece dried chilli
- Water as required
- Combine water and split peas in a pot.
- Bring to a boil. Once a boiling point is reached, rinse and replace the water. Return to the stove top.
- Stir in salt,onion,tomato,tumeric powder, chilli powder,1 clove of garlic, cumin and coriander powder, mint,curry leaves, spring onion, chilli and thyme.
- Boil until the split pea is soft and has formed a soup-like consistency.
- Add in the butter and stir well.
- In a separate pan add oil, mustard seed, and garlic. Fry for a minute and add to the dhal. This is a simple braise and not a tarka (tadka) which is added to the the dhal to make tarka dhal, another popular type of hearty dhal.
- Remove from the heat and garnish with coriander. Serve hot.