Dhal With Chiles

Print Friendly, PDF & Email

Dhal With Chiles

This is a very easy recipe and oh so pretty! Once fork full isn’t enough! Dhal with Chiles can be addictive! The heat in this dish builds slowly on the palate. A hint of bay leaf and cinnamon brings an exotic subtleness you wouldn’t expect. And something else you may not expect, dhal contains approximately 7 grams protein for each ½ cup, zero fat, and is a good source of Vitamins Bs, C, E and K, as well as minerals potassium, folate, calcium & magnesium. The urid dhal used in this recipe is split with its black skin removed and is easy to cook. So many lovely ingredients to refresh & tease the taste buds and nourish your whole being.

Dhal With Chiles

Attributes:  vegan, dairy free, gluten free and nut free, unusual and spicy
Equipment:  Deep pan or wok
Ingredients:

1 C urid dhal
½ tsp coconut oil
2 tsp olive oil
1 bay leaf
3 green onions, sliced
1 small cinnamon stick
1 tsp fresh grated ginger root
2 cloves garlic, minced
2 green chillies, seeded
2 red chillies, seeded
1 T fresh mint, scissor cut
½ tsp + pinch Himalayan salt
cracked pepper to taste
                                         

Directions:  Soak dhal overnight to make cooking easier. Rinse thoroughly in morning. Boil dhal in 2 ½ C water with pinch salt & ½ tsp coconut oil, until soft. Do not drain excess water, set off to side. In a deep pain sauté in olive oil, onions, garlic, chillies, cinnamon stick and bay leaf. Add dhal and remaining water to pan, stir. Add chopped mint. Heat thoroughly, about 5 minutes on low heat. Discard bay leaf and cinnamon stick before serving.
                               

Optional:  If there is no water left in the pot with the dhal, add 3 T vegetable broth
                                               

Tips:  Serrano and red Thai Chiles do very well in this recipe.

Print Friendly, PDF & Email

Comments

comments