I recently visited Bhutan and Nepal where I was introduced to Dal. Different types and flavors of Dal were served to me with almost every meal I had which made me fall in love with this meat-free, easy meal... So of course I had to learn how to make it.
Here I've shown you a tweaked version of the traditional Dal but still with the same amazing flavors. I love making this dish because it's so cheap, simple and healthy - my three favorite things about a recipe.
One cup of yellow split peas*
One can of chickpeas, rinsed
Drizzle of olive oil
Half a brown onion, largely diced
Four – five slices of ginger (or equivalent grated)
Two garlic cloves, crushed with a knife
One – two chili’s, sliced
One teaspoon of cumin seeds
One teaspoon of ground coriander
One teaspoon of mustard seeds
One teaspoon of ground turmeric
One teaspoon of whole black peppercorns
Two and a half cups of chicken stock (or fresh chicken bone broth if you have some)
* Note: Lentils can be used instead of split peas, however cooking time will need to be increased by around ten to twenty minutes.
Alternatively, you can pre-soak your lentils overnight which will make cooking time about the same as if you were using split peas.
Heat oil in a deep saucepan/pot and add onion, ginger, garlic and chilli and fry until fragrant
Add cumin seeds, ground coriander, mustard seeds, turmeric and peppercorns and mix in with other ingredients
Add chicken stock followed immediately by the split peas and simmer, covered for fifteen minutes
While split peas are simmering, rinse and drain the chickpeas
Dry fry a handful of chickpeas for one to two minutes until they’re crispy and golden brown and set aside
After fifteen minutes remove the lid from the saucepan and simmer for another five to ten minutes uncovered, depending how soft the split peas are
Once the split peas are at the desired consistency, add the uncooked chickpeas to the saucepan and stir
Remove the saucepan from the heat after a minute or two and garnish with the fried chickpeas and fresh coriander
As you can see in my photo's, the soup is quite watery. This is how I like to make it because I like having more than one texture happening.
If you want a thicker consistency you can combine all cooked ingredients in a food processor.