Basic Dahl
Dahl, also known as dal and daal, is the word for split dried pulses, most often split lentils or peas. The splitting of the pulses make them more digestible and thus health-promoting.
Rinse dal and soak several hours or overnight. Before starting, give dal one more rinse with clear running water and then drain. Heat pan and dry roast cumin seeds until aroma is released. Add dal, ghee and remaining spices and dry roast an additional 2 minutes. Add water, bring to boiling, and then reduce heat. Cover and simmer for 30 – 40 minutes or until tender. Less cooking time is needed if you add hot water instead of cold.
It's wonderful to adjust this recipe based on the seasons!
Option in fall and winter:
- ½ cup mung dal (split mung beans), soaked and rinsed
- ½ tsp. cumin seeds
- 2 Tab. ghee
- 1 tsp. grated ginger root
- 1 tsp. coriander powder
- ½ tsp. turmeric powder
- ½ tsp. real salt
- pinch of hing (asafoetida)
- freshly grated black pepper, to taste (greatly increases absorption of turmeric)
- 2 cups water
Rinse dal and soak several hours or overnight. Before starting, give dal one more rinse with clear running water and then drain. Heat pan and dry roast cumin seeds until aroma is released. Add dal, ghee and remaining spices and dry roast an additional 2 minutes. Add water, bring to boiling, and then reduce heat. Cover and simmer for 30 – 40 minutes or until tender. Less cooking time is needed if you add hot water instead of cold.
It's wonderful to adjust this recipe based on the seasons!
Option in fall and winter:
- substitute black lentils or split black lentils (urad dal) for mung dal
- add curry powder or paprika and a squeeze of lemon
- substitute red lentils or split red lentils (masoor dal) for mung dal
- add cayenne or chili powder and a squeeze of lemon
- substitute any whole or split lentil for mung dal
- add toasted coconut flakes and a squeeze of lime
