By Jeannie D
When my friend Kamini Pather told me she had a new cookbook coming out called All Dhal’d Up, I had to interview her because, honestly, how jeannieous is that title? And what better reason could there be for me to actually cook than to add some extra spice to my life. 🌶️🌶️
What is Dhal?
Dhal, also spelled dal or daal, is a traditional Indian food made from lentils, split peas, or other pulses and your next kitchen obsession. It is a staple in Indian food recipes– creamy, spiced, and packed with good-mood food energy, which is exactly what Kamini’s new cookbook is all about.
The Sunshine Dahl Recipe
Lentil dhal is nutritious and versatile, making it an excellent choice for both vegetarians and meat-eaters. If you’re looking for an easy-to-make and satisfying dhal recipe, you’re in the right place!
“This dish is called Sunshine Dhal because the turmeric in it makes it shine up at you as you eat it,” says Kamini, who believes that dhal is a staple for all seasons. “It goes with everything and gives good vibes on your plate.”
I couldn’t agree more. Serve it as a quick and easy weekday meal or a flavourful side to a meaty curry, you can’t go wrong with a dollop of deliciously lemony sunshine dhal on your plate.
How To Make Sunshine Dhal
Serves 2
INGREDIENTS
- ½ cup yellow split peas
- 1 clove garlic
- ¼ lemon
- ½ Tbsp coconut oil
- ¼ tsp black mustard seeds
- ½ tsp cumin seeds
- 1 dried red chilli
- 5 fresh curry leaves
- ½ onion, sliced
- ½ tsp ground turmeric (or 0.5cm piece turmeric root, grated)
- a pinch of finely ground black pepper
- ½ tsp asafoetida
- 1–2 tsp salt
- 1 tsp butter
- chopped fresh coriander to garnish
METHOD
- Prepare the split peas
Rinse the split peas until the water runs clear. It may take 3–4 rinses (save the water for your plants). - Cook the dhal
Add the rinsed split peas to a pressure cooker. Add enough water to the cooker to cover the split peas by 2cm. Toss in the garlic and lemon. Pressure cook on high for 20 minutes, then allow to release naturally for 5 minutes. - Prepare the tempering
In a small pot, heat the coconut oil, then add the seeds and allow them to pop. Add the chilli, curry leaves, onion, turmeric, black pepper, asafoetida and half the salt. Cook until the onion is glassy and softened. - Combine and adjust consistency
Once the pressure cooker has released and the dhal is cooked, discard the lemon and add the cooked dhal to the pot with the onion-y magic. At this stage you need to check if it is the right consistency. If you prefer a runnier dhal, add more water. Also taste for seasoning and adjust if necessary. - Final touches
Heat the dhal to a gentle boil, then mix in the butter. Garnish with chopped coriander and serve warm. Delicious!
