Dhals are beans or lentils whose outer husks have been polished off. In this process of decorticating or hulling the bean or lentil splits in half. Hence they are often referred to as “split” peas, or “split” lentils.

This process enables one to cook beans without having to soak them.

 We stock three types of Dhal:

• Mung Dahl… from Mung Beans
• Pink Dahl… from Black Lentils
• Chana Dahl… from Chickpeas

 A Recipe for Dhal

 Cook a packet of dahl (or a mixture of them) in 1,5 lt water until done.

Toss 1ts each of cayenne pepper and turmeric into the mix during cooking.

Sautee 1ts yellow mustard seed and 1ts cumin seed in 2TS ghee until they are fragrant.

Toss into this one chopped onion, 1ts minced ginger and continue sauteeing.

Add two chopped or pureed tomatoes and 1TS vegetable stock powder and simmer until the ghee separates out.

Meanwhile wash and chop one bunch of spinach. It is beautiful to save the greens from radishes and turnips for this purpose. You could also finely mince your greens in your food processor.

Put the greens into the pot of dhal along with the tomato mix and allow to blend by simmering for ten minutes.

An extra nice touch is delivered by crisping pieces of soya sausage in the pan to decorate your dhal with. Toasted desiccated coconut adds a South Indian touch.

Whilst it is quite classical to eat dahl with rotis (Indian unleavened round breads), it is equally delicious – and possibly healthier – to have dhal with steamed or baked veg and salad.

Good to freeze any extras!