I have been a fan of dahls for many years and eat it in one variety or another at least five times a week. Once you get this basic recipe perfected you can adapt it to accompany any style of cooking or simply as a main dish in its own right.
Basic Dahl Recipe
Recipe Type: Side Dish, Main
One of my absolute favourites. A very delicious and versatile dish. The Dahl, or lentil soup, is a staple for many of the Indian and Himalayan cultures.
- 1 Cup Yellow Split Pea (soaked for at least 4 hours, preferably overnight)
- 2 – 3 cloves of garlic
- 1/2 – 1 onion
- 1/2 – 1 tsp Turmeric
- pinch Black Pepper, Ground
- 3 cups Water
- Salt, to taste
- Soak the Yellow Split Peas overnight. The longer the peas are soaked the softer they’ll become and the shorter time will be needed to cook.
- Peel and chop the Onion and Garlic. Set aside for up to 10 minutes to allow the health properties to become active.
- Rinse the soaked Yellow Split Peas under cold water then add All Ingredients into a pan.
- Bring to boil. Lower heat, but maintain <g class=”gr_ gr_45 gr-alert gr_gramm gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep” id=”45″ data-gr-id=”45″>rolling</g> boil, and cook for a further 20 minutes.
Serving size: 1 cup Calories: 256kcal Fat: 0.9g Saturated fat: 0.2g Unsaturated fat: 0.7g Trans fat: n/a Carbohydrates: 47g Sugar: 2.8g Sodium: 6.3 mg Fiber: 22g Protein: 17g Cholesterol: n/a
Non-soaked peas can be used but allow up to an hour for the cooking time. The slower and longer the cooking the softer the dahl will become. The dish can be cook ahead of time and warmed through before serving.