The Dhal Dilemma

September 23, 2006















Shock. Horror. What’s this I hear about an Indian export ban on dried lentils and pulses?

The Times reported recently:

The export ban was introduced to stabilise prices after a drought last year that severely affected agricultural output. India is the biggest producer and consumer of dhal, accounting for 27 per cent of the 54 million metric tonnes produced worldwide in 2002, according to figures from the Multi- Commodity Exchange of India.

While there are other producing nations (Canada is the largest exporter) that could help to offset the shortage, many Indians will cook with dhal sourced only from their homeland, where the quality of the lentils is considered to be superior.

Lentils are a rich source of protein that are boiled gently, adding spices and vegetables, to make dhal. Dhal is delicious, nutritious and best of all really quick and easy to make. No Indian meal is complete without it.

So without being too melodramatic, I just want you to know that this is a major issue. Frankly, I will cook lentils sourced from anywhere. But the knock-on effects of the Indian ban could mean disaster for stocked lentils nationwide. And life without urad, masoor, toor and chana dhal would be a dreary place indeed.

I am going to do what any serious, Indian-cooking, dhal-loving Indian would do. I am dashing off to the shops today to stockpile on lentils until the Indian government sees the error of its ways.

For those of you with a bare cupboard, I would recommend an urgent trolley dash around your local Indian store or supermarket. While you are at it, you may want to buy some the ingredients below for my favourite dhal. It’s called Berry (bay-ree) dhal and it’s cooked almost every day in mum’s family home of the Berry’s in Delhi.

Here’s the recipe to serve 2-3 people:

Half a cup of red lentils
A cup of frozen peas
One teaspoon whole cummin
1/4 teaspoon turmeric
1/4 teaspoon chilli powder
1 long dried red chilli
1 pinch of asafoetida
1 spoon of oil or ghee (clarified butter)

Put the red lentils in a medium sized pot and wash thoroughly, until water runs clear. Add double the amount of water, the turmeric and boil gently on a medium flame. You’ll have to be alert for the first couple of minutes to make sure it doesn’t boil over.

The dhal will produce scum, which you have to skim off the surface. Every time it gets quite dry, add a bit more water. The consistency of this dhal is quite thick.

When the lentils start integrating with the water add the frozen peas. When the lentils and water are a smooth mixure and the peas are cooked, the dhal is done. It takes about 20-25 minutes.

Turn off the flame. Now you add to add the tarka – a magic mix of masalas that gives it the yummy taste.

For the tarka, on a separate hob heat the oil in a small frying pan or pot. When the oil is hot, add the asafoetida. This stuff smells disgusting but tastes amazing. You have been warned. Then add the cumin seeds, the red dry chilli and the chilli powder. Let it sizzle for two minutes and then pour over the dal.

Heat the dhal for another two minutes mixing the tarka in. Add salt to taste, and voila, Berry dhal is ready. Best eaten with rice but equally delicious with bread, pitta and roti.



13 Responses to “The Dhal Dilemma”

  1. Mangs Says:

    October 19th, 2006 at 4:16 pm

    so i feel like a stalker now, but instead of boiling the daal can it be softened in the pressure cooker with the peas?

  2. Mallika Says:

    October 20th, 2006 at 1:24 am

    Absolutely! That’s actually how they make it in India. I just never use a pressure coz I’m too absent minded to remember when to turn it off and I don’t want a minor explosion.

    Do you think you could time how long it takes in a pressure cooker and let me know? It would be useful info for other pressure cooker users…

    You can stalk me anytime.

  3. Mangs Says:

    October 20th, 2006 at 2:44 pm

    i have a prestige 2.5 litre and it takes four-five whistles on yellow daals and about 150 for rajma. ok, maybe not 150 but atleast 7. after a night soak. will try with red and let you know though most people have bigger cookers.

  4. Amazing Andhra Food at Quick Indian Cooking Says:

    October 31st, 2006 at 1:42 pm

    […] I tend to cook chick peas as a super easy side dish to a meat preparation and dhal. You can decide how much gravy you want in it. Normally it should have a soupy gravy but my hubby likes it drier. […]

  5. Chana Masala - Spiced Chickpeas at Quick Indian Cooking Says:

    October 31st, 2006 at 1:51 pm

    […] I tend to cook chick peas as a super easy side dish to a meat preparation and dhal. You can decide how much gravy you want in it. Normally it should have a soupy gravy but my hubby likes it drier. […]

  6. annarovita Says:

    November 15th, 2006 at 7:17 pm

    You mentioned rajma. Do you have a good recipe for rajma. I MISS the little Himalayan frozen villages that always have a pot of rajma going. Also, since you like Mexican do you find yourself starting off e.g., marinating meat with the “continental” approach (balsamic, salt, pepper, etc.) then giving in to the need for soy, cumin, coriander, chile (okAY that’s enough), then unable to stop add a thing of coconut/lime/ginger (when no one is looking). Then brown sugar. Just a bit, practically invisible by now. Then as you reach for the unsweetened cocoa and some sort of cognac someone drags you out of the kitchen.

    Is this a disease?

  7. Mallika Says:

    November 18th, 2006 at 2:42 pm

    That made me giggle!!

    I must put a recipe on for Rajma soon. It’s so yummy and simple.

    But no, I am not a huge experimenter but things quickly do go out of hand when alcohol is involved…

    Happy cooking!

  8. Lesson about lentils at Quick Indian Cooking Says:

    April 10th, 2007 at 12:52 pm

    […] However you choose to have it, it tastes damn good. Here is a really easy recipe for dal, if you haven’t cooked one before. There are lot of others in the lentils category in my blog archives. […]

  9. Quick Indian Cooking » Chana Masala - Spiced Chickpeas Says:

    October 21st, 2009 at 12:08 pm

    […] tend to cook chick peas as a super easy side dish to a meat preparation and dhal. You can decide how much gravy you want in it. Normally it should have a soupy gravy but my hubby […]

  10. Joey B Says:

    February 10th, 2010 at 9:46 pm


    I am just like this! “Creative Cook” is my title – most days my art goes well, and every now and then – well…the dogs get some extra nutritious if not exactly tasty treats in their food. lmao~ Creative Cooks Unite!

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    September 14th, 2011 at 12:44 pm

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