Super Simple Winter Dhal (split chickpea lentils)
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.
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.