Here's a recipe for Dhal or Dahl as Parrhesia spells it. I posted this recipe years ago but I think it's better with pics. The original recipe
along with Parr's version of Dahl can be found in this thread parrhesia's
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 can also soak the lentil overnight
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. Scoop of the foam that builds up on top and discard
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 but then it becomes lentil soup
Lentils are good item to stockpile, easy to prepare, nutritious and still inexpensive.