Lentil & Dhal Spice
Add huge Dahl flavor to any carbohydrates with this tasty spice blend based on traditional Indian Dhal.
Cumin seed, coriander seed, brown mustard seed, garam masala (fennel, caraway, cinnamon, cardamom, cloves, pepper), turmeric, ginger, asafoetida (compounded with rice flour), chili, garlic.
Dahl is a ready source of proteins for a balanced diet containing little or no meat. Dahl has an exceptional nutritional profile. It provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dahl is typically around 25% protein by weight, giving it a comparable protein content to meats. Dahl is also high in carbohydrates whilst being virtually fat-free. Dahl is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.
Dahl is a preparation of pulses, dried lentils, peas or beans which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan.
Recipe for DELHI DHAL
2 x 425g cans red kidney beans
1 onion grated or pureed
2 Tbs Herbie's Lentil & Dhal Spice
1 Tbs ghee or butter,
1 can chopped tomatoes
2 Tbs plain yoghurt
salt to taste
fresh coriander leaves. Drain beans, reserving 1 cup liquid. Heat ghee, add spice blend, fry 1 minute, stirring. Then add in order: onion puree, tomatoes, yoghurt, beans and reserved liquid, stirring well after each addition. Add salt to taste and simmer for 20 minutes, stirring occasionally. Add a little water if it sticks to the bottom. Sprinkle with coriander leaves and serve with rice.