Dhall and Chapati

My kitchen rack holds a variety of spices, too many spices, hence I jump at every opportunity to use them in my cooking, so as not to leave them standing there, untouched and unloved for far too long. This is one recipe that allows me to utilise the myriad of spices that I have accumulated over the years. Because I did not label my spices, I very nearly added five-spice powder into this as well. If you are like me, guilty of having too many spices in your kitchen, (or worse!) left them untouched for a long long time, now is the time to redeem yourself. :D

3 tbsp oil
3 cups water
1 handful of dried anchovies
1 cup yellow split pea (dhall), rinsed and drained
1 tsp salt

1. Fry anchovies in oil till lightly browned. Leaving the oil behind, scoop out the anchovies.

2. In a pot, boil water and add anchovies, to simmer for 15 - 20 minutes, or until anchovies are almost tasteless. Strain the stock. Discard the anchovies.

3. Add the dhall and 1 tsp salt into the stock. Simmer on low-medium heat for 15 minutes.

1/2 tsp mustard seeds
2 shallots, 1/2 yellow onion chopped finely
4 clove of garlic, minced
2 green chilli, minced

4. Heat the oil, add mustard seeds, and wait for them to pop.
5. Add shallots and onion, and saute till golden brown.
6. Add garlic and green chilli, and saute for a minute or two.
7. Next, add the remaining spices (combined in a plate beforehand):

1 tsp red chilli powder (or according to preference of spiciness)
1/2 tsp ground turmeric
1/4 tsp ginger powder**
1/2 tsp ground coriander seeds**
1/2 tsp ground cumin**
1/4 tsp ground fennel**
1 tsp garam masala**
1 sprig curry leaves**

Now, transfer all of the above sauteed ingredients into the pot of dhall and stir well to mix. Add water to the dhall if it is too dry, a little at a time.

Finally, add:
1 medium tomato, deseeded and cubed
1 medium potato, cubed
1 small carrot, sliced
2 tsp tamarind paste (asam) (or to taste)
1 tsp sugar
Salt, to taste

Cook for a further 10 to 15 minutes and serve warm.


** Ginger powder can be substituted with 1 tsp freshly grated ginger, sauteed together with garlic and green chillies. Ground coriander seeds can be substituted with 1 sprig of fresh coriander added towards the end after adding carrots etc. Cumin, fennel and garam masala can be substituted with briyani masala, sold in sachets in grocery stores, and a tablespoon of fish curry powder. Fresh curry leaves wrapped in newspapers, can be stored in the fridge for the longest time. Even when the leaves have dried, they'll still impart that beautiful aroma when cooked.


Serve with Chapati (Indian flatbread), made with 1.5 cup Atta (whole wheat) flour, 1/2 tsp salt, 3 tsp oil, and 0.5 cup lukewarm water. Trust me, if you learn to make these, you will never buy them frozen again! I learnt to make them here.



Fresh!