Thursday, December 13, 2007


This is a very basic recipe for cooking dhal. Feel free to increase the amount of dhal and reduce the amount of the other ingredients like chickpeas, carrot or potatoes. Add in some onion, if desired. If the dhal is too watery, just add some tapioca flour solution to slightly thicken it. Adding Dhal to Breakfast Rice Cereal is yummy too, give it a try. For little one, just reduce the amount of chilli used.

Preparation: 5 mins, Cooking time: 35 mins

Ingredients (serves 2)
° 25g chickpeas, soak for 12 hours or more
° 50g chana dhal, soak for 2 hours
° 50g carrot, cut into small chunks
° 100g potatoes, cut into small chunks
° 1 slice ginger
° ¼ teaspoon turmeric powder
° 500ml water

° ¾ tablespoon olive oil
° 10 curry leaves
° ½ -¾ teaspoon mustard seeds
° 2-4 dried chilli, soaked

1. Place all the ingredients except the seasoning in a pot. Bring to a boil and simmer for at least 30 minutes or until tender. Stirring occasionally.
2. Heat the oil in the wok. Add in the curry leaves, mustard seeds, chilli and stir-fry until the chilli is crispy and mustard seeds start to pop.
3. Add into the cooked dhal and let it simmer for another 1 minutes and serve immediately.


Anonymous said...

this recette shd be nice...btw what is chana dhal?? can i use red dhal instead?? SF

a veg*n @ Blog*Spot said...

SF, Chana dhal look like tau suan (green split bean) and it is yellow in colour.

Red dhal, i have not use that before. Should be ok :)

Cheers :)

Anonymous said... can i used green split bean instead to replace chana dhal since i don hv?? hmmm...good job!! SF

a veg*n @ Blog*Spot said...

Green Split Bean, hmm... i haven't try before, not too sure what will be the effect.

Cheers :)

mustardseed said...

Wow..nice, but can I leave out the potatoes?

a veg*n @ Blog*Spot said...

Sure, Mel, leave it out if you don't want to add it. Might need to cook a little longer, so that the dhal is not that watery or reduce the amount of water used.

Cheers :)

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