Butter Dhall

CREDITS

@kiroshaskitchen

INGREDIENTS

See method

METHOD

1. Wash, in hot water a few times, about a cup of split pea dhall (lentils) (can use other types of dhall (lentils)) and then boil (until soft) with ½ teaspoon of tumeric powder, pinch of coarse salt, few cloves of garlic, pinch of hing, and ½ a tomato.
Depending on dhall (lentils) type, this can take about 40 minutes or so but you can use a pressure cooker/ Thermomix to speed this up.2. When done, set dhall (lentils) aside and heat about a tablespoon of vegetable oil in a pot, then add ½ teaspoon each of mustard and jeera seeds.3. After the seeds pop, add one sliced onion to the oil together with 2 sprigs of curry leaves, about 3 dry chillies, and let cook onions cook down.Next add in your dhall (lentils), a pinch more tumeric if desired, salt to taste, about a quarter cup of boiling water and mix well. Let cook until you achieve a good consistency (not too thick or watery) and you can adjust accordingly with boiling water.4. Lastly, add about 2-3 tablespoons of butter, cook for another 5 minutes and then add fresh coriander.Serve with rice, salad/pickles. This dhall (lentils) is a great addition to other dishes but also perfect on its own

POSTED ON

12 Nov 2024

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