Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 cup toor dhal, a kind of lentil
  • 2 tbsp vegetable oil
  • ½ tsp</


  • Wash the dhal thoroughly and pick out any grit or foreign particles. Toor dhal, in particular, needs assiduous attention.
  • Boil the dhal, then simmer slowly in salted water in a saucepan over low heat for up to an hour, perhaps longer. It is ready when you can mash a grain easily with your fingers and thumb. When cooked, there should still be plenty of water