Recipe by love4culinary
delicious dahl ;) Spices can be increased quite a bit if you wish to do so! I've posted them to make a VERY MILD dahl..
Top Review by Fairy Nuff
This dahl was so delicious!!! There doesn't seem to be any instructions as to when to add the onions - so I added them at step 2, after the cumin seeds - let them cook until slightly browned and then continued from there.Noting that you said this makes a mild dahl and to increase the spices to suit..I did...I doubled all of the spices apart from the cumin seeds.Totally wonderful taste - the cilantro/coriander adds to the wonderful flavour.I served this dish with Delhi Potatoes recipe#77931 by Daydream and Naan (Indian Flat Bread) recipe#60449 by you. Totally yummy!!!!
- 236.59 ml yellow split peas
- 1537.83 ml water
- 2.46 ml salt
- 7.39 ml cumin seeds
- 14.79 ml vegetable oil
- 2.46 ml ground turmeric
- 4.92 ml gingerroot, minced
- 9.85 ml minced garlic
- 2 tomatoes, chopped
- 2 medium onions, chopped
- 118.29 ml split white gram (urad dal)
- 59.14 ml yellow moong dal (moong dal)
- 59.14 ml red lentil (masoor dal)
- 2.46 ml indian chili pepper
- 2.46 ml paprika
- 44.37-59.16 ml fresh cilantro, chopped,to serve
- plain yogurt, to serve
Directions See How It's Made
- Take your water and cook the yellow split peas, split white gram, yellow moong dal, and red lentils along with the ginger and salt until they are soft, approximately 30 minutes.
- In a separate saucepan, heat your oil and add the cumin seeds-as the seeds begin to splutter, add the minced garlic and tomatoes and sauté for a few minutes just they begin to cook.
- Next, add the salt and other spices and thoroughly combine.
- Then, take the beans (including the water you cooked them in) and add them to the saucepan.
- Cook for 3 minutes, and serve.
- Sprinkle with chopped cilantro and a spoonful of yogurt if you choose to.
- Can also serve with your choice of breads as well.