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Dhal & Rice   By Haydn Dunn

 

Dhal & rice

Dhals are great, going well with rice or roti and a nice addition to the protein diet when you’re enjoying it vegetarian style. For the meat lovers Dahl goes good with any kinds of meat.. I usually prefer it curried meat..

 

So lets start making a healthy diet !!!

Ingredients

1/2 cup split peas

1/2 cup yellow split peas

2 1/2 cups water

1/2 cup grated unsweetened coconut

 1 teaspoon minced garlic

2 teaspoons ground cumin

1/8 teaspoon cayenne

1/4 teaspoon salt

1/2 cup water (or more as needed)

 1/2 teaspoon mustard seeds

2 dried red pepper

10 curry leaf (or 2 bay leaves)

1 tablespoon vegetable oil

 

Directions

Add split peas and 2 1/2 cups water to a 3-quart saucepan; bring to a boil.
Turn heat down, cover, and simmer for 45 minutes; do not stir.
If bubbles begin to spill over, remove cover until bubbles subside.
When peas are completely tender, mash them and bring back to a simmer.

 

dhal


Add coconut, garlic, cumin, cayenne, and salt.
Simmer for 20 minutes.

Add water as needed to maintain the consistency of a moderately thick soup.
After 20 minutes, remove from heat.
In a small covered skillet over medium-high heat, heat oil, mustard seeds, dried red peppers, and curry leaves until mustard seeds begin to pop.
Mix skillet contents into peas and serve over rice.

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