What’s for Dinner: Rick’s Dahl

February 20, 2013

This recipe is just amazing!  I make a massive batch and freeze it – so that on those nights you don’t feel like cooking you simply defrost, head and serve with some rice.

Rick's Dahl
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • YELLOW SPLIT PEAS, 1 x 500g pack
  • OLIVE OIL, 1 tablespoon
  • BUTTER, 1 tablespoon
  • ONION, 1 chopped
  • GARLIC, 3 teaspoons minced/ finely chopped (4 cloves)
  • GINGER, 3 teaspoons minced/ finely chopped
  • WATER (6 cups/ 1 ½ Litres)
  • TUMERIC 1 teaspoon ground
  • SALT 2 teaspoons
  • CORIANDER and RICE for serving
  • For extra ZING: add finely chopped coriander stalks and a diced fresh red chilli to the pan when cooking the garlic and ginger.
Instructions
  1. Rinse YELLOW SPLIT PEAS in water and drain.
  2. Brown ONION in OIL and BUTTER (2-3 minutes).
  3. Add GARLIC and GINGER.
  4. Add SPLIT PEAS and WATER.
  5. Add TUMERIC and SALT.
  6. Bring to the boil, then reduce heat to low, cover and simmer for 45min - 1 hour minutes until soft and looks like Dahl. If the dahl is too thick and not cooked yet, add 1 cup water
  7. While cooking, prep the RICE.
  8. Serve with Rice and sprinkle with coriander.

 

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