Universal Dhal

Useful Info

I use this recipe for all the dhals I cook. For the two larger ones (chickpeas and kidney beans) I will add packaged spice powder (sometimes).

I cook dhal once a week.

The whole dhals are pre-soaked using hot faucet water with quarter tablespoon of salt for 6 - 8 hours. Whole moong need not be soaked, I soak it for 3 - 4 hrs.

I make about 8 generous serving each time. Three rice cooker measure.

You should scale appropriately for your quantity.

I try use different combination of vegetables each time. They are always fresh.

The taste will vary how you cut your vegetables too.

I cook on stove top on medium heat. The dhal cooks as I cut the vegetables.

I am not in a hurry to finish my cooking.

In general the recipe will be balanced, nutritious, healthy, and naturally tasteful.

I cycle through red chori, black eyed peas, rajma, chickpeas, kala chana, whole moong

Cooked red chori (whole dhal),

reserve some dhal water for later

Vegetables (carrot, parsnip,broccoli,cabbage, baby spinach)

Green chillies (serrano), garlic, ginger, onions

Wegmans organic passata (tomato)

Start with 10 - 12 tablespoons of oil (canola),

it's OK you are making a lot ,

when the oil is hot fry the chillies (remove the sting) - (5 sec), fry ginger and garlic (5 sec), onions (5 sec)

Add salt ( one teaspoon per measure), haldi, chilli powder, and fresh ground pepper (a teaspoon each)

Stir, cook for a minute or two with lid closed

Add all the vegetables except spinach

Stir and cook with lid closed. (8 min approx)

Stir a couple of times

Fold in the spinach into the vegetables, one third of the bag each time

cook for a minute

Add passata to the mixture and stir.

Cover and cook and stir occasionally ( 3 min)

Add cooked dhal

Add reserved water to your preferred consistency and sir

cook 5 - 8 min stirring

squeeze some honey about a minute left in your cooking and stop the heat.

It's done

Garnish with coriander and a lime to be squeezed

Seasoning with butter (1.5 tablespoons)

Wait for it to stop splutter

Add mustard

When mustard finishes spluttering, add jeera and hing

Wait 10 seconds or untill you smell the hing)

Add to the dhal

Squeeze one lime

Cut and add coriander leaves

Stir, enjoy

I usually serve it with white rice

The recipe does not use traditional spices you are used too. For a different flavor you can add them on occasions

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