Copyright John Paul Urizar
www.johnpaulurizar.com.au
There are few rules when it comes to making dhal. Other than turmeric and water, the choice of other spices and ingredients is up to you.
High in fibre and easy to digest, dhal can be served in place of rice, as an accompaniment to other dishes or watered down to make soup. It's cheap, delicious very healthy and should be added to your regular repertoire of healthy dishes.
Rinse and drain the lentils. Heat the oil in a heavy based pan and add the onion, garlic, ginger and chilli. Sauté until the onion is golden. And the garam masala turmeric and lentils and sauté for another minute.
Add the tomatoes and water and bring to the boil before lowering the heat. Cover and cook for 15 minutes. Add the seasoning and continue to cook until the the dhal has a thick consistency.
Note: Dhal is a thick spicy stew made from hulled split pulses. Mostly it's made with lentils of split peas but can be made from any number of beans and peas including yellow peas, chickpeas, mung beans and kidney beans.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 40 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 815 kj |
| Calories | 195 kcal |
| Fat | 4.7 g |
| Saturated Fat | 3.2 g |
| Total Carbohydrate | 22.6 g |
| Total Protein | 12.7 g |
| Fibre | 8.3 g |
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