“Dal (also spelled Dahl or Daal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali,Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.”
I had always wanted to cook dal but I hadn’t had a clue about how to create the rich, thick texture until Alex kindly shared his recipe with me.
Tah dah – - -! It turns out to be a success, I love the subtle fragrance of the spices being mixed together, especially the taste of cumin seeds. I’m also glad that Max enjoys the new dish, it’s extremely easy to make and keep for the next day’s lunch box!
Friday is dal day!
Split Pea Dal Recipe – adaptation from Alex’s recipe
Prep time: 15 min
Cook time: 45 min
Serves: 2 – 3
1 onion, chopped finely
4-5 slices of ginger
2 potatoes (about the size of a palm), sliced into small cubes
3-4 garlic cloves, crushed
4 cups of vegetable broth
1 cup of split peas, simmered in water for at least 30 min
1 tsp of mustard seeds
1 tbsp of cumin seeds
1 tbsp of chili powder
dehydrated sea weeds, sliced
Heat a saucepan with maximum heat, add some oil, the chopped onion and sliced ginger. Stir fry until the onion turns brown. Add the potato and garlic, stir fry until the potato turns light brown. Season with salt.
Add the veggie broth. After it brings to a boil, add the split peas and cover the saucepan with a lid.When the mixture starts boiling, turn the heat to medium, add mustard seeds, cumin seeds and chili powder. Leave the mixture being heated for about 45 min. You may need to stir the mixture from time to time to make sure it doesn’t get burnt at the bottom.
Top dal on white rice or other grains of choice, sprinkle some chopped parsley, sea weeds, sesame or other vegetables.
Yogi and yogini, how do you prepare your dal?