This nutritious, tasty and low cost meal has a special place in the kitchens of India, Pakistan, Sri Lanka, Nepal and Bangladesh. I changed the recipe a little to our palate's taste and easy to find ingredients in our markets.
I usually buy pulse like dried beans or dried black-eye peas in 1 kilogram bags. When I get home I soak the whole package and let it swell overnight. Next day I wash them with clean (drinkable) water, and boil with 1 whole onion and 2-3 garlic cloves. After straining, I mix 1-2 tbsp of extra virgin olive oil and let it cool. When it gets to room temperature, I put aside what I need for cooking, and the rest goes into 2 cup portions of zipper bags and into the freezer. With this stock, I can make Turkish bean salad piyaz or bean based olive oil dish pilaki, dhal or any other meat & pulse combination my heart desires.
ingredients
- 2 tbsp extra-virgin olive oil
- 2-3 cloves garlic, chop
- 1-2 italian pepper, chop
- 1 tbsp ginger, peel and thin grate
- 1 large onion, fine dice
- 1 tsp turmeric
- 1 1/2 tsp cumin
- 1 tsp coriander powder
- 1 tsp crushed red pepper
- 1 tsp salt
- 2 large tomato, skin and dice
- 2 cups black-eyed pea, boiled
- 1 medium potato, skin and dice
- 1 1/2 cup coconut milk
- cilantro to decorate
preparation
- Heat olive oil on medium heat, add garlic, sauté 1 min.
- Add pepper, sauté another minute.
- Mix in ginger.
- Add onion, sprinkle spices and salt, cook til onion softens stirring occasionally.
- Mix in tomato, cook til color fades.
- Add pea, potato and milk, bring to boil. Cover, cook til potato soften.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: Basmati pilaf topped with this dhal is delicious.
- ps: Can substitute chickpea, dried bean or lentil (don't have to boil first) for black-eyed bean.
- ps: Can substitute water or vegetable stock for coconut milk.
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