Seasoned Dhal
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
70
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 tsp
Mustard Seed1 cup
Onion (chopped)1 tsp
Garlic (minced)1 tsp
Cumin1 tsp
Turmeric1 tsp
Cayenne1 tsp
Salt1 tsp
Lemon Juice (fresh)1 tsp
Ghee (optional)Directions:
1
In a large bowl wash the dhal in several changes of water; drain
2
Place the dhal and 2 1/2 cups water in a 2-quart saucepan and bring to a boil
3
Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas), or until the water is absorbed and the peas break up under pressure from the back of a sppon
4
Check to make sure it doesn't boil over
5
When the dhal has finished cooking, heat the oil in a frying pan
6
Add the mustard seeds to the oil and heat until they pop
7
When the popping subsides, toss in the dried red chili and curry leaves
8
After a few seconds, add the onion and fry until light brown
9
Put in the garlic and fry 1 minute
10
Next, add the ground masala and fry for another minute
11
Stir this mixture into the dhal, along with 1/2 cup water and the salt
12
Partially cover and continue simmering another 10 minutes, adding more water if the mixture is too thick
13
It should be the consistency of thick pea soup
14
Remove from the heat
15
Stir in the lemon juice and ghee
16
Taste for salt