Some people write Dhal, others write Dal!
It is just a some kind of pulses, cooked with lots of spices and eaten with bread. The basic protein dish of India. But it is found all over the world, where descendants from India incorporated pulses into their local fare.
I even found some recipe from Trinidad. They are the ones who cook dhal mostly with split yellow peas.
The beginning of the dish was todays way to the supermarket where I bought a package of dried split yellow peas and a bunch of fresh coriander. I looked for something of the non meat variety.
All other ingredients are in the cupboard.
Recipe for 4:
500 g yellow split peas
2 red onions
1 long bell yellow pepper
1 cinnamon stick
1 tbsp coconut oil
2 knobs of ginger
5 cloves of garlic
1 spring onion
1 red chili
3 kaffir lime leaves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam marsala
1/2 tsp tumeric
3 tsp ayvar or paprika paste
Salt and pepper
1 l water
1 bunch fresh coriander
Soak the peas in cold water for 30 minutes. Drain.
Use a small blender and mix ginger, garlic, chili and spring onions
Cut half onion rings.
Throw in all other ingredients, stir and fill up with enough water, that it stand 2 fingers above the peas.
While they cook, check a couple of times, if there is enough water in the pot for the peas to get soft. Cook for 40 minutes.
Cook the last 10 minutes without a lid. The water will evaporate more and the peas should get a bit mushy.
Get the chopped coriander in and serve with fresh bread - Naan if you have.