Dhal Recipe (Version two)

Ingredients

• 2 tablespoons neutral tasting oil
• 1 cup yellow onion, chopped or sliced
• 3 small garlic cloves, minced
• 1-2 wiri wiri peppers
• 1 cup yellow split peas, rinsed
• 1 1/2 teaspoon ground geera (roasted cumin)
• 1/2 heaping teaspoon ground turmeric
• 1/2 heaping teaspoon madras curry powder
• 1/2 teaspoon garam masala
• 1 1/2 teaspoon salt
• 1/4 cup fresh tomato, diced (optional)
• 7 cups water, boiling (from a kettle)
• 1-2 medium garlic cloves, sliced
• 1/2 teaspoon whole cumin seeds (geera)
• 3 teaspoons neutral oil

Instructions

1. 1

   Sauté Aromatics: Heat the oil over medium heat in a heavy-bottomed pot. Add the onion and sauté until fragrant and softened. Then, add the minced garlic and wiri wiri peppers. Sauté for another 30 seconds or until fragrant.

2. 2

   Cook Split Peas and Spices: Add the rinsed yellow split peas, ground jeera, turmeric, curry powder, and garam masala. Stir frequently and cook for 6-7 minutes, allowing the spices to adhere to the peas.

3. 3

   Add Water and Simmer: Pour the boiling water over the split peas, then add the diced tomatoes (if using) and salt. Stir well and bring the mixture to a boil. Lower the heat to medium and cook for about 30 minutes.

4. 4

   Mash the Dhal: After 30 minutes, the peas should be partially tender. Use a dhal ghutni (swizzle stick) to mash the dhal as it cooks, aiming for a thick and slightly smooth texture. Continue cooking for another 25-30 minutes until the split peas are fully soft and the dhal has thickened. Alternatively, once the peas are completely soft, you can blend the dhal to a smoother consistency with an immersion blender. Just remember to remove the peppers before blending.

5. 5

   Prepare to chunkay/temper: Heat a bit of oil in a small saucepan over medium heat. Add whole cumin seeds and fry until they turn light brown. Then, add sliced garlic and fry until dark brown. This step happens quickly, so stay close to the pan.

6. 6

   Finish the Dhal: Immediately pour the hot cumin-garlic mixture into the dhal (be sure to simultaneously cover the pot as you do this, as it may splatter). Stir well, adjust salt if necessary, and remove from heat.

7. 7

   Storage: Allow the dhal to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

8. 8

   Reheating: Warm the dhal in a saucepan over medium-low heat to reheat. Add a little water if it has thickened too much from being in the fridge. Stir frequently to ensure even heating.

9. 9

   Enjoy your dhal with roti, rice, or on its own!