Tantalize your taste buds with an explosion of comforting flavors in this delectable Split Pea Dhal recipe! The tender split peas intermingle with a rich medley of aromatic spices, crafting a velvety-textured delight that warms your soul with each mouthful.
In the midst of winter’s chill, let’s embrace the heartwarming simplicity of this nourishing dhal – a harmonious blend of split chickpea lentils, reminiscent of a cherished family recipe passed down through generations. With a dash of modern flair, this version has been thoughtfully tailored for those bustling days working from home, craving a speedy and soulful lunch fix. In the realm of preparation lies the key, and fret not!
A blender, like my trusty Nutri-bullet, swiftly reduces chopping tasks to a breeze, sparing us from the usual knifework and chaos. As the pot simmers with rich aromas, I seize the chance to elevate this humble dhal by introducing a colorful cast of veggies to the mix – be it cubed potatoes, butternut squash, or the ever-gracious aubergines, each infusion conjuring a symphony of flavors.
Super Simple Winter Dhal (split chickpea lentils)
Ingredients
- 2 tbsp olive oil
- 1 cup chana dhal (split chickpea lentils) soaked overnight if you can
- 2 tbsp desiccated coconut lightly roasted
- 1 medium yellow onion finely chopped
- 1 tbsp yellow or black mustard seeds
- 1 large tomato chopped into small cubes
- ½ cup basmati rice
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 cloves garlic minced or pressed
- 2cm or 1-inch nub of ginger grated
- Salt and pepper to taste
Instructions
- Braise the onion in a medium-sized pot over medium heat.
- Add the mustard seeds and turn the heat low. Close the pot and let the mustard seeds ‘pop’ in the pan. Stir occasionally
- Liquidize the tomato and the spice mix with the roasted coconut and add to the braised onion. Cook for 5 minutes, stirring constantly over medium heat. Add a splash of water if the pot looks too dry. The mixture should always be a loose paste.
- Add the soaked dhal (split chickpea lentils) and rice with 3 cups boiling water and cook until the dhal is very soft and falling apart.
- Enjoy with full-fat yoghurt for a quick winter's lunch.
