Dhall

4 Servings
100% would make this recipe for Dhall again.

A flavorful sidedish with any curry or an excellent addition to an array of Indian dishes. Served with rice and yogurt, Dhall can be a meal in itself.

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Dhall Ingredients

1 1/2 c Lentils or split peas	1 cl Garlic minced or pressed
4 1/2 c Stock, Vegetable or water	1/2 tsp Cumin ground
1 tsp Tumeric	1 tsp Tumeric
1 tsp Salt	1/2 tsp Black pepper coursely ground
2 tbsp Oil, Vegetable	1/4 tsp Chili pepper flakes or cayenne, or small fresh chile pepper minced
2 c Onions diced	1 c Coconut milk

Instructions for Dhall

In a large pot, cook the lentils, mung beans or peas in stock or water along with the salt and tumeric. Drain, but reserve the liquid.

Saute the onions, garlic, and the rest of the spices in the oil until the onions are golden brown, stirring continuously.

Mix the drained lentils or peas with the sauted spices and reheat gently. When hot, stir in the coconut milk. If the Dhall is too dry or thick, add some of the reserved liquid.

For a lighter, less sweet version of this dish, substitute 1 cup chopped tomatoes for the coconut milk.

Adapted From: New Recipes From Moosewood Restaurant

Main Ingredient: BeansCuisine: Indian