Spicy, Delicious, Pea Dhall by Shobha
Pea Dhall, or similar lentils, is a familiar meal in any Indian home. It is sort of standard fare. It serves as a gravy for other vegetables that may not have liquid, such as mushroom or okra curry. So the dhall serves the purpose of blending in with curries and rice.
Both my father and father-in-law loved to drink it like soup, in addition to eating it with their regular meals. Although this site has other recipes for dhall, please do check on Shobha's recipe as she is such an excellent cook. Each cook may have a slight variation to the basic recipe, so give this a try. Peas are also high in proteins.
Here is Shobha's Pea Dhall Recipe
Split Pea Dhal
INGREDIENTS
- 1 cup yellow split peas
- 1 level tsp. turmeric powder
- 6 cloves garlic finely sliced
- 1 tsp. coriander powder
- ½ tsp. ground ginger
- Salt to taste
- 8 curry leaves
- add ½ cup grated tomato
- 2 tbsps. butter or ghee + 1tbsp. oil
- 1 tsp. black or white mustard seeds
- 1 medium onion finely sliced
- 2 or more dried red chillies (according to your taste)
METHOD
- Wash and boil split peas in 3 cups water till thoroughly dissolved
- Add more water if necessary. Dhall should be the consistency of a weak porridge
- Add numbers 2-7 while peas are boiling
- When dhal is soft and mushy, it is almost ready, add ½ cup grated tomato
- Continue to boil for about 5 min. until tomato is completely dissolved
- Heat oil & add mustard seeds
- When seeds start to splutter, add onions, red chillies & ghee
- Fry till onions are slightly brown, then add this vagaar to the dhal
- Simmer for about 5 min. Garnish with coriander before serving
For more of Shoba's recipes check:
If you have any questions or would like to add a recipe of your own, email me, Nirmala, at
.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You can also reach me at Contact
Now quickly and easily navigate to your next destination.