#20 Back Home And The Best Yellow Dhal

There are things you eat that simply feel like home.

Heartwarming, filling, exploding tastes in your mouth that trigger lots of memories but yet return to the basic feelings which are primal to our existence.

That’s how i feel about Dahl.

Dahl is a simple dish in India.

Dahl in Hebrew means poor but to me there is nothing poor about Dhal, It’s the basic really. You eat it with rice, with or without a chapati and i think every household will have their own version.

For me, it’s a go to, whenever i feel that i need that sense of home.

And what is home? different people will have different answers but to me it’s where i feel the love and where my loved ones are, where i get up in the morning and i have a smile in my heart and sun in my eyes. To me India is like coming home and like home it faces you many times with truth and that’s not always an easy face to deal with.

India has that effect on me, it’s full of smells, colours, feelings, senses and when i think of Dhal – it has the same.

Dhal looks simple form the outside but when you dig deep you will find lots of tastes mixed together to create that feeling exactly.

This is my version of Dhal – it’s my mixture and complex, i can promise you that it will fill your heart with tastes that take you Home, your home, your feelings.

I like to make Dhal that isn’t spicy because then my home, my kids can enjoy it too. Saying that i am a spicy person so i love to add some mango pickle on the side, Then i can chose if my Home is spicy or plain, depending on the day?

What You Will Need

  • 2 x Cups of yellow split lentils (Chana Dhal) or Yellow split peas soaked in water for about an hour
  • 4cm x Grated fresh ginger
  • 2 x TBSP vegetable oil or ghee
  • 10 x Curry leaves
  • 4 x Chopped garlic cloves
  • 4 x Grated tomatoes
  • 1 x tin/box of coconut milk
  • 1 x TBSP mustard seeds
  • 1 x TBSP turmeric
  • 1 x TSP Salt
  • 2 x Squeezed limes before serving
  • Basmati rice to serve

Let’s Get Started

  • Drain the peas/lentils and place in a cooker (i use a cooker as it’s faster but you could cook in a regular pot as well) with the grated ginger, add water to cover the peas/lentils and cook until you have 1 whistle, then turn off the cooker, let it finish it’s cycle before opening

  • In a large pan heat some vegetable oil/ghee, add mustard seeds

  • When the mustard seeds start popping add curry leaves and stir for 30 sec – at this point enjoy the smell!
  • Add garlic and stir gently
  • Add turmeric and stir

  • Add tomatoes and mix together

  • Add the coconut milk and stir together

  • Add the dhal with the water and ginger, mix together well
  • Add some salt and some water if the mixture is too thick
  • Bring to the boil and then cook on a low heat for about 10 minutes, if the dhal still too thick add some water and mix again

  • Turn off the heat and squeeze in the lime
  • Serve with a lovely basmati rice and a chapatti on the side if you wish (you can find the recipe on my blog)
  • If you are a spicy person like me, eat with some mango pickle served on the side
  • Do you feel like Home?



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