Dhall

Ready in 30 minutes
4 review(s) averaging 4.2. 100% would make again

Top-ranked recipe named "Dhall"

Share it:

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.

"This 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"

- Beth7258

Ingredients

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

Original recipe makes 4

Servings  

Preparation

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

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 528 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Dhall

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

This 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.
Beth7258 3 years ago
i 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
4 years ago
I tried out this recipe
piyalichat 7 years ago
[I posted this recipe.]
AbbysMom 8 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free