April 24, 2011
tomatoes stuffed with fruity dhal
from start to plate : 1 hour 20 minutes
good for : the health conscious
we were looking for a recipe for our usual weekend curry and came across this example for tomatoes stuffed with fruity dhal; a healthy (and cheap) meal for saturday night.
we have so much in our food cupboards now (in terms of spices, herbs, oils etc) that when choosing recipes sometimes we find that we only need to buy a few things; in this instance yellow split peas* and chickpeas. as we would have to soak the split peas, we decided that instead of buying our usual tin of chickpeas, we would order the dried ones and soak them overnight too; this also meant less waste, and means we have the rest of both packets in the cupboard for quite a few meals.
i have eaten dhal before but never cooked it....i was expecting the recipe to involve a lot of the spices that we are used to, but instead used only two; cayenne and turmeric! the dish was enjoyable to eat and knowing that it was good for you (lentils are low in fat and high in protein and fibre), but i think that because of the simplicity of spices, it was a little bland....we ate the dish with naan and mango chutney on the side. the fact that we used nearly a bottle of chutney says a lot for the flavour of the dish.
*some quick research unearthed that yellow split peas are rarely used on the indian sub-continent, and in fact this variety of dhal is more akin with the indian communities of trinidad and central america.
is it worth waiting for?
this recipe, no. but we shall be looking for another another variety of dahl and doing that sometime soon.