How to make an authentic South Indian dhal, my ultimate comfort food

How to make an authentic South Indian dhal, my ultimate comfort food

What is your go-to comfort food? Food that warms the cockles of your heart, food that fills you, satisfies you and soothes you in equal measure. Do you make a bowl of hot creamy, soft, steaming mash with lashings of butter and cheese? Is it simply a baked potato with a tin of beans? Perhaps it is a big bowl of pasta? Or is it fried chicken – so bad, yet tastes so very good? For me, it’s making a bowl of authentic South Indian dhal.

If I head back to my mum’s, this is what I want to be fed. This is the food equivalent of a hug, snuggling down on the sofa, wrapped in a blanket watching telly. For me, there is nothing more perfect than a serving or two of my mother’s recipe for authentic South Indian dhal.

South Indian dhal and the tempering technique

There are so many recipes for dhal, and I don’t really think there is any right or wrong way to make dhal. But this recipe for South Indian dhal is the way I make it.

I use the tempering technique. I fry the onions, garlic, ginger along with whole spices, Maldive fish and chilli in a bit of oil before I add it to the dish which brings out the flavour of these ingredients.

And the great thing about dhal, it’s easy to make, it’s nutritious, healthy and so very, very tasty!

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How to make an authentic South Indian dhal, my ultimate comfort food

  • Author: Tooting Mama
  • Cook Time: 40 - 45 minutes
  • Total Time: 40 - 45 minutes
  • Yield: serves 4 as a main dish, 6 as a side dish
  • Category: Main Dish, Side dish
  • Cuisine: Sri Lankan

Ingredients

  • 200 grams red lentils (washed)
  • 600 mls water
  • 1/4 tsp ground turmeric
  • 1 cloves of garlic, whole (peeled)
  • 1 fresh red chilli (deseeded (if you want a mild dhal))
  • a pinch of fenugreek seeds
  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • a generous pinch of curry leaves
  • 1 yellow onion (chopped)
  • 2 tbsp Maldive fish
  • 1 dried red chilli crushed
  • 2 cloves of garlic, minced
  • 1/2 fresh ginger, finely chopped
  • salt to taste

Instructions

  1. Put the washed lentils into a medium-sized saucepan. Add the water. Into this drop in the peeled clove of garlic, the deseeded chilli, a pinch of fenugreek seeds and the turmeric.
  2. Bring the water to the boil. Once boiling, turn down the heat and allow the lentils to simmer.
  3. Let the lentil simmer for around thirty minutes. Occasionally skim of the foam that will develop. Give the lentil the occasional stir.
  4. The water will start to reduce, but what you are looking for is for the lentils to become mushy and creamy.
  5. You can continue to keep the lentils cooking while you temper the onions.
  6. In a small frying pan heat the oil before adding the cumin and mustard seeds.
  7. Once the seeds start popping add the onion. Lower the heat, and allow the onions to cook, let them become transparent before they start to turn brown.
  8. Then add the garlic, ginger, curry leaves and Maldive fish, and fry for around two minutes.
  9. Once the onions start to turn brown, tip the contents of the frying pan into the lentils and mix thoroughly.
  10. Finally, add the salt. Be generous, and keep tasting until the flavour starts to burst through. It’s the salt that really makes this dish!
  11. Serve with basmati rice, or as an accompaniment to your main dish.
  12. Me, I like my dhal with a hard-boiled egg, basmati rice, and a spoonful of a serving of hot lime pickle.

Notes

  • Before cooking lentils, wash them through in cold water
  • Put the lentils into a saucepan. Add cold water, and swirl the water with your hand.
  • The water will turn cloudy. Tip the water out into the sink, and start again
  • Keep washing the lentils until the water is clear
  • Maldive fish is dried tuna, a typical Sri Lankan ingredient and used to give a dish that umami quality. Therefore to make this dish truly vegetarian or vegan simply leave this out

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12 Comments

  1. July 24, 2018 / 12:33 pm

    Oh wow this sounds so tasty and full of flavour, I really need to try it! We aren’t good at meat free dishes but I am going to give it a go and see how it goes down with my husband!

    • Tooting Mama
      Author
      July 25, 2018 / 9:43 pm

      Thank you so much, do give it a try!

  2. July 23, 2018 / 9:09 pm

    Mmm looks and sounds totally delicious and like a real good comfort goof! I wonder if it would be good for those days when you need a little pick me up!

    • Tooting Mama
      Author
      July 25, 2018 / 9:44 pm

      Definitely good for days when you need a pick me up!

  3. July 23, 2018 / 7:10 pm

    Oh wow this sounds delicious. I must admit we don’t cook with lentils very often so its good to know the tip re waiting for the water to go clear. As I am sure we’ve not done that before x

    • Tooting Mama
      Author
      July 25, 2018 / 9:44 pm

      I do think lentils are overlooked, healthy, nutritious and delicious!

  4. July 23, 2018 / 6:27 am

    This looks so good, I’m definitely going to try it! I’ve been consciously trying to cook more healthy rececepies from scratch. Pics are fab too!

    • Tooting Mama
      Author
      July 25, 2018 / 9:45 pm

      Awww, thank you! Do give the recipe a try!

  5. July 22, 2018 / 2:05 pm

    This sounds delicious! I’ve never attempted making an Indian dhal, but your instructions look really clear to follow. Thanks for sharing.

    • Tooting Mama
      Author
      July 25, 2018 / 9:45 pm

      Thank you so much, it’s not that hard at all, and incredibly delicious!

  6. Stelle
    July 21, 2018 / 8:28 am

    I’m generally not a huge fan of Indian food, however this sounds and looks lovely, and not too difficult to make either!

    • Tooting Mama
      Author
      July 25, 2018 / 9:47 pm

      You don’t have to be a fan of Indian food to love lentils, Puy lentils are fab as are green lentils with something simple like a pan-fried lamb chop.

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