Yesterday I thought I'd try a different dhal. I made Spinach Dhal and the recipe is included here.
Spinach Dhal
(adapted from The Healthy Low-Fat Indian Cookbook)
1 cup yellow split peas
1 cup water
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 onion, thinly sliced
2 cloves garlic, crushed
1" piece of ginger, peeled and grated
1 red chili, finely chopped *
275g fresh spinach **
1/4 tsp chili powder
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp salt
Wash the split peas then leave in a bowl covered with plenty of water to soak for 30 minutes. Drain the split peas and put in large pot with 1 cup of water. Bring to boil and simmer for 20 to 30 minutes. Meanwhile, heat the oil over med-high heat in a large frying pan, then fry the mustard seeds until they begin to pop. Reduce the heat to medium and cook the onion, garlic, ginger and chili for about 5 minutes. Add the spinach and cook for 5 minutes until the spinach is wilted. Stir in the remaining spices and salt and cook for about 2 or 3 minutes. Drain the split peas (if necessary - the water should all be absorbed) and add to the spinach and heat through. Serve at once.
* please, please, please make sure you use gloves when handling chili peppers. Yesterday, I cockily didn't bother with gloves and the tips of my fingers are burning still today!
** I use the washed baby spinach available in large transparent plastic containers.
Spiced Dhal
(from The Vegetarian Epicure by Anna Thomas)
1 ½ cups yellow split peas
4 cups water
3 tbsp butter or ghee *
1 tsp cumin seeds
1 tsp ground turmeric
½ inch stick cinnamon
¼ tsp cayenne pepper
¼ tsp ground ginger
¼ tsp ground coriander
½ tsp mustard seeds
6 whole cloves
Wash the split peas and boil in the water until very soft and most of the water has been absorbed. Stir often.
Heat the butter or ghee in a saucepan and add the spices to it. Stir them around for a few minutes then remove from the heat. Pour the spices and butter into the split peas and simmer stirring often until the dal has the consistency of a fairly thick sauce. Depending on your split peas and on your preference, you might need to give the dhal a whirl with an immersion blender
*There is no need to use this large amount of butter. Just a tbsp should do the trick. Yes, I know it's not vegan, but the butter adds a flavour that is integral to this dish.
