Winter outside, time to warm up a bit! And what can be more warming than a bowl of hot and spicy dhal with chili, cinnamon and other fragrant marvels. A mix of proper spices can turn even simple split peas into an exquisite dish.
To continue a nice habit of arranging healthy meals rich in vitamins and minerals, this time I chose split peas, which contain not only a lot of protein, but also iron, folic acid, vitamins B1 and B5. Besides, split peas are dirt-cheap and unappreciated at the same time, which is odd. But how often do you eat split peas? And in what form other than pea soup? For example I make delicious burgers which resemble falafels but taste a bit different. Or dosa pancakes made out of soaked split peas and rice. And now I can add Indian dhal to this list.
You can make dhal in many different ways, choosing various spices and vegetables, coconut milk and so on. As a base you can use either yellow or red lentils, chickpeas or other pulses. My version is the following:
Ingredients:
- approx. 250g split peas
- 3 tbsp vegetable oil
- 1 onion
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp garam masala
- 2 tbsp fresh grated ginger
- 1 red chili pepper
- 3 bay leaves
- 2 garlic cloves
- 2 carrots
- 1 green bell pepper
- 3 potatoes
- 1/3 small cauliflower
- salt
- lemon juice
- freshly ground black pepper
Serve dhal together with rice and fresh parsley or coriander.
1 osoba lubi ten wpis.