One of my absolute favourites. A very delicious and versatile dish. The Dahl, or lentil soup, is a staple for many of the Indian and Himalayan cultures.
You can add any flavours you wish to this versatile dish to match it as an accompaniment to any meal.
Lentils, like all beans and pulses, are an excellent source of many of the micronutrients we need for a complete diet.
Basic Dahl Recipe
Recipe type: Side Dish, Main
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
1 Cup Yellow Split Pea (soaked for at least 4 hours, preferably overnight)
2 - 3 cloves of garlic
½ - 1 onion
½ - 1 tsp Turmeric
pinch Black Pepper, Ground
3 cups Water
Salt, to taste
- Soak the Yellow Split Peas overnight. The longer the peas are soaked the softer they'll become and the shorter time will be needed to cook.
- Peel and chop the Onion and Garlic. Set aside for up to 10 minutes to allow the health properties to become active.
- Rinse the soaked Yellow Split Peas under cold water then add All Ingredients into a pan.
- Bring to boil. Lower heat, but maintain a rolling boil and cook for a further 20 minutes.
Non-soaked peas can be used but allow up to an hour for the cooking time. The slower and longer the cooking the softer the dahl will become. The dish can be cook ahead of time and warmed through before serving.
Serving size: 1 cup Calories: 256kcal Fat: 0.9g Saturated fat: 0.2g Unsaturated fat: 0.7g Trans fat: n/aCarbohydrates: 47g Sugar: 2.8g Sodium: 6.3 mg Fiber: 22g Protein: 17g Cholesterol: n/a