Dahl are dry pulses (lentils, beans, peas) used very commonly in India and that also make a dish under the same name.
That’s a very simple one that I made for you, recipes coming directly from Kovalam, south west of India after this very sprirtually and physically fulfilling trip that I had the chance to take.

The word dal is coming from the Sanskrit “to split”.

Pigeon pea, black chickpeas, yellow split peas, mung beans (very popular in Bengladesh, urad dal also called black gram used to make dosa in south India… Bori, dal makhani..Every region of India and every corner of Asia has its own version….

This one is colourful, tasty and so simple… 10 min are enough

Please enjoy the quick process, the smell in your kitchen and the result for very little effort, Namaste !

Recipe, serves 4

-100g of Moong dahl (lentils) cooked al dente
-25ml of coconut oil
-1 tsp of mustard seeds
-1 tsp of cumin seeds
-5 cloves of garlic
-1 onion chopped
-1 tomato chopped
-50g of spinach
-1 tsp of turmeric powder
-25ml of ghee
-100ml of water

Heat the coconut oil and add the cumin seeds, garlic, onion, and cook till brown.
Add the tomato, turmeric powder, spinach, dahl, then water on the top and mix well to bring to the boil.
Let it simmer, add the ghee and mustard seeds and salt.
Simmer for 5min and serve hot with rice.


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