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.
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
Beth7258 4y agoThis was good. I used split peas as I didn't have lentils. I found that it takes more liquid to cook the peas than what is listed. I cooked the peas for about 1/2 hour, all the liquid was absorbed and it still wasn't completely cooked.
5y agoi have another option. cook moong dhall separately. mash it. and add salt for taste , apinch of sugar,dhania powder,chilly powder ,turmeric powder in it. .add some milk,keep aside. in a kadai put some oil and put mustard seeds,jeera, and two or three green chillies and curry leaves and one or two tomatoes. cook well . add this to the moong dhall. a simple dhall is ready for fasting days.if u want some sourness add amchur or i teaspoon lime juice and garnish with coriander leaves
piyalichat 9y agoI tried out this recipe
AbbysMom 10y ago[I posted this recipe.]