Recipe type: side dish
Cuisine: Indian
Serves: 4 to 6
Serves 4 to 6
  • 1½ cups dried lentils or split peas
  • 4½ cups Vegetable Stock or water
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 2 cups diced onions
  • 1 garlic clove, minced or pressed
  • 2 tablespoons vegetable oil
  • ½ teaspoon ground cumin
  • 1 teaspoon turmeric ground
  • 2 teaspoons black pepper, coarsely
  • ½ teaspoon hot chili pepper flakes or cayenne or 1 small fresh hot chile pepper, minced
  • 1 cup coconut milk
  1. In a large pot, cook the lentils or peas in the stock or water along with the salt and turmeric. Drain, but reserve the liquid.
  2. Sauté the onions, garlic, and the rest of the spices in the oil until the onions are golden brown, stirring continuously.
  3. Mix the drained lentils or peas with the sautéed spices and reheat gently.
  4. When hot, stir in the coconut milk.
  5. If the dhall is too dry or thick, add some of the reserved liquid.
  6. For a lighter, less sweet version of this dish, substitute 1 cup chopped tomatoes for the coconut milk.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2015/09/dhall/