Dhal, or Dal, is not only the name of the dish but also the Indian term for pulses, which are part of the legume family (plants that grow in pods). ‘Pulses’ refer to the dried seeds within the pods and are staple foods in India. They include mung beans, chickpeas, kidney beans, black-eyed peas, split peas and lentils of every hue – yellow, brown, black, green and red.
I’ve been making this recipe, originally based on one by Charmaine Solomon, for many years and have now adapted it for the Thermomix.
2-3 cloves garlic
Knob of fresh ginger, peeled and roughly chopped
1 small fresh red chilli or 1 teaspoon chilli flakes
1 onion, peeled and quartered
20g EVOO or oil of choice
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
200g rinsed and drained red lentils
600g water (or more if necessary)
½ teaspoon salt
1 teaspoon garam masala (see recipe in Spice Blends)
Set TM on 10 sec/speed 7 and drop garlic, ginger and chilli onto spinning blades through hole in lid. Add onion, chop 5 sec/speed 5 and scrape down sides.
Add oil, turmeric, coriander and cumin. Sauté 3 min/120°C/speed 1.
Add lentils and water, and cook for 20 min/100°C/REVERSE soft speed. Check about halfway through and add more water, depending on the consistency you want. We like ours porridge-y. After 20 minutes, add salt and garam masala. Cook 3 min/100°C/REVERSE speed 1.
old chris new tricks 