Tag Archives: Dhal

Roasted Moong Dal

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I love dal/dhal.

This is one of the easiest dals to make and packs a real flavour hit. I tend to make this dal in the morning to let the flavour develop through the day, leftovers are fantastic the next day, I often have them for breakfast, and I also freeze some with cooked rice for quick and easy meals in the future.

For the vegetarian or dairy free options use coconut oil or a vegetable based oil.

Ingredients

360g moong dhal/dal

1.5l water

2 pinches saffron

1 tablespoon salt

75g ghee or coconut oil

2 teaspoons brown mustard seeds

2 teaspoons nigella / koolanji seeds

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1/2 teaspoon chilli flakes, crushed chilli

Method

In a large heavy based pan, warm the dry dal over a medium heat until slightly browning and smelling nutty.

Pour the dal into a sieve and wash under running water.

Return the dal to the pan with the water and saffron.

Bring up to the boil and cook over medium to low heat for 40mins, skimming off the foam as it rises to the surface and stirring regularly. Towards the end it will want to burn to the bottom of your pan!

Once the dal is cooked, take a small frying pan, over high heat, heat the ghee, until very hot, add the spices, as soon as the mustard starts popping, turn off and add to the dal, it will spit as the ghee hits the dal! Stir well in and set aside.

Reheat gently to serve.

Black Dhal

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This is my all time favourite dhal. Much richer than my usual every day style dhal it is a real treat!

I make a large batch and freeze leftovers in takeaway boxes for another night. I also have a little weakness of having this for breakfast with rice, it tastes even better the next day, who says gluten free breakfasts should be boring!

Traditionally, this would be cooked slowly overnight. This version still achieves that same great taste but with a few cheats, stove top cooked and tinned tomatoes and tomato paste instead of fresh tomatoes.

Serves 10-12

Ingredients

300g Urad/Urid dhal, split

1.5litres water

1 x 400g tin, chopped tomatoes

2 tablespoons tomato paste

1 tablespoon ground cumin

1 teaspoon Kashmiri chilli

4 cloves garlic, peeled and crushed

5cm piece of fresh ginger, peeled and grated

300mls cream

120g butter

salt to taste

Method

Wash the dhal, several times in cold water.

In a large pan, combine the dhal, water, tomatoes, paste, cumin, chilli, garlic and ginger.

Bring to the boil, cover and simmer gently for 3 hours.

Add the cream and butter and simmer, uncovered, for 1 hour.

Season with salt and serve.