Coco - Banana's Dhal

READY IN: 1hr 15mins
Recipe by Coco - Banana

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

Top Review by Charishma_Ramchandani

I made this dal for dinner tonight for myself. I used yellow moong dal to prepare this. As for the masalas, I used 2 tsps. of garam masala powder, 1 tsp. of turmeric powder, 1 tsp. of salt, 1/2 tsp. of red chilli powder and 1 1/2 tsps. of corriander powder. I made this dal in the pressure cooker. First, I heated oil in the cooker. Once hot, I tossed in the ginger, garlic and onion inside. I stir-fried this mixture on medium heat until it was lightly browned. After this I added in all the masala powders, mixed well and allowed it to stir-fry for 4 minutes. Then I added in 1 cup of chopped{in cubes} baby brinjals to the cooker, mixed it well and allowed it to cook for 5 minutes. Next, I folded in the drained lentils, lemon juice and about 4-5 cups of water. Then, I pressure cooked this dal for upto two whistles. I served this hot over white rice. Tastewise, this was ok. I will try different combinations next time on this to make it tastier and more flavourful. Thanks for sharing the recipe.

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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