Dhall (Yellow Split Peas)

18. May, 2016

This has to be one of my all time favourite comfort foods! Dhall and soft cooked Basmati Rice - yum! Add Fried Fish and you have a scrumptious meal!


1 cup yellow split peas (dhall), 3 garlic cloves, 1 teaspoon turmeric powder, 1 teaspoon salt, 1 finely chopped onion, 2 green chillies, curry leaves, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek (methi) seeds, 1 teaspoon mustard seeds, 1 teaspoon cumin powder, 70g butter, 1 cup chopped fresh coriander.

Wash the dhall thoroughly. Place in a pot with 4 cups of water. Add the salt, garlic cloves and turmeric powder and bring to the boil. Lower the heat and cook until the dhall is tender. This will take an hour. Keep adding hot water to the pot to keep the dhall at a consistency that you like. After about an hour the dhall will be soft enough to enable you to whisk it until smooth. Lower the heat and in a seperate frying pan melt the butter and add the onions, chillies, and curry leaves. When the onions have softened, add the cumin, fenugreek, and mustard seeds and cook for 2 minutes. Then add the cumin powder and cook for a minute. Add this mixture to the dhall and cook on low heat for 5 minutes. Taste for seasoning. Remove the dhall from the heat and stir through the fresh coriander. Let the dhall rest for at least 30 minutes before serving. This dhall freezes beautifully. Ensure the dhall is completely cooled before freezing.