Pea Dhall (200g)

R9.99

Pea dholl or also sometimes known as dhal, is a yellow legume which is either whole or split.

Once you have tasted a great dhall, you will not know how you lived without it.
This is truly a very special dish that just has to be part of every curry chef’s repertoire.

Grab a pack now and give it a shot.

Click the description tab below for a recipe, or HERE for a fascinating history of this iconic dish.

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pea-dhal
Pea Dhall (200g)
R9.99
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Pea dholl or also sometimes known as dhal, is a yellow legume which is either whole or split.

RECIPE

  • 1 cup Pea DhaII Soaked Overnight
  •  3 cups Water
  •  2 Tbsp Sunflower Oil
  •  1 Tsp Mustard Seeds
  •  1 Tsp Cummin Seeds
  •  1/2 Onion Sliced Thin
  •  2 Medium Tomatoes Chopped
  •  2 Cloves Garlic Slivered
  •  V2 Tsp Turmeric Powder
  •  1 Dry Red Chilli Broken In Half
  •  1 Level Tsp Garum Masala
  •  1 Sprig Curry Leaf
  •  2 Tbsp Coriander Leaves Chopped
  •  Salt
 METHOD

1. Bring the dhall to the boil using cold water. Remove foam continuously while boiling.

2. Simmer until dhall disintegrates and an even consistency is formed. Add boiling water as needed. Do not close lid completely.
3. Heat the oil in a separate pan and add the onion, mustard seeds and cummin seeds.
4. Fry until golden then add garlic
and dried chilli.
5. Stir a few times then add turmeric powder, stir and then add tomatoes.
6. Add salt and half cup water. Cook for fifteen minutes or until a thick paste is formed.
7. Pour in the cooked dhall.
8. Add salt and add one cup boiling water. Bring to the boil. Simmer for fifteen minutes.
9. Stir in garum masala. Lay sprig of curry leaf in dhall. Garnish
with coriander.
10. Serve with breyani, a curry,  pickles, on rice, or however you like.
Thanks to Spicemaster for sharing his recipe

Additional information

Weight0.2 kg
Dimensions6 × 6 × 1 cm