“Dhal is one of my most favourite dishes of all time, being a poor uni student and all. You can use yellow or green split peas, lentils, split mung beans or split chickpeas, and use any combination of the following spices: cumin, coriander, cardamom, chilli, turmeric, mustard seeds, cayenne, paprika, aesephotida (hing), fenugreek or tamarind paste. You can always add other vegetables to it as well, for example, cooked mashed pumpkin, potato chunks, chopped spinach, cooked whole chickpeas (or other beans), eggplant and sweet potato. I always eat this over brown rice. Apparantly this is a great dish for diabetics”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 cup split peas or 1 cup mung beans, etc.
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly grated ginger
  • any combination seasoning, to taste
  • sea salt, to taste
  • 12 lemon, juice of

Directions

  1. Begin boiling legume and cook until soft and mushy and absorbed all the water.
  2. Keep adding more water if necessary.
  3. Meanwhile, heat the oil in a fry pan, and combine spices of choice, onion, garlic and ginger and cook until fragrant.
  4. Add the onion mixture to the legumes and cook on low for 20 minutes or so.
  5. Stir in the lemon juice and serve over rice.

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