Tried and True Recipes: Tenille Spills The Beans on Dhal With Chonkay

~by The SL Parade’s Own Tenille~

According to Tenille, Dhal (also spelled Dal) is a dish that originated in South India. The word dāl derives from the Sanskrit verbal root dhal- “to split”(wikipedia.com). Dhal is sometimes referred to generically as a “dhal bean” rather than, say, “urad dhal”(wikipedia.com). 

Tenille continues, “It was brought to the West Indies by Indian Indentured Laborers, who were brought to work on the Plantations for 5 years…since its incorporation, the recipe has been changed and altered to suit the taste of the different “Tribes” of India…for this reason, there are many different ways to make Dhall.”

dhall with califlower
This version of dhal includes califlower, potatoes, green and hot tomatoes…courtesy of vjsamy/13

“In fact…” Tenille says, “The recipe featured in this article is one that I was brought up eating, and it was handed down from generation to generation….”

What makes dhal even more wonderful is that it is a diverse dish that can be eaten at any time of the day. It can be used as a soup, as a main course, or can be eaten with your favorite Rice, Meats or/and Vegetables….

Ingredients Needed For Dhal:

dhal beans
According to Wikipedia.com, “Lentils are a staple ingredient in South Asian cuisine. Clockwise from upper right: split red lentils, common green whole lentils, and Le Puy lentils both with their outer coats visible”

8 OZS SPLIT PEAS (YELLOW OR GREEN) OR MIXED (I USE YELLOW)

WASH AND CLEAN SPLIT PEAS

2 CLOVES GARLIC CHOPPED

2 TSP. SAFFRON POWDER

½ SMALL ONION CHOPPED (OPTIONAL)

3 CUPS WATER

1TBSP COOKING OIL

SALT TO TASTE (I USE 2 TSP.) MORE OR LESS CAN BE ADDED

Ingredients Needed for Chonkay

1 TSP. GROUND GEERA (CUMIN)

2 TBSP. COOKING OIL

2 CLOVES GARLIC (SMASHED BUT NOT CHOPPED)

METHOD

dhal chonkayBRING WATER TO A BOIL IN POT. ADD WASHED SPLIT PEAS, 1 TBSP COOKING OIL, 2 CLOVES CHOPPED GARLIC AND 2 TSP SAFFRON POWDERAND BOIL UNTIL VERY SOFT. SWIZZLE OR USE EGG BEATER UNTIL MIXTURE BECOMES THICK AND SMOOTH. ADD SOME WATER IF IT IS TOO THICK AND BRING TO A BOIL AGAIN.

CHONKAY

HEAT 2 TBSP. COOKING OIL IN SMALL SAUCEPAN, ADD 2 CLOVES GARLIC, LET GARLIC BROWN, ADD 1 TSP. GROUND GEERA, COVER POT, THEN POUR HOT OIL INTO DHALL MIXTURE.

SERVE DHALL WITH RICE AND YOUR CHOICE OF MEAT OR VEGETABLES.

I LIKE MY DHALL POURED OVER MY RICE.

 

Author: ReRe Sandalwood

Single mom of one child in Real Life. In Second Life, I function as the Editor-In-Chief of The SL Parade, where I regularly write about all things RL and SL. I also own land inworld, and have created a space designed to encourage comfort and relaxation.

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