🇵🇰 Simple Dhal Recipe: Flavorful Red Lentils with Spices, Perfect with Chapatti

 

🥘🍲A rich and comforting dhal made with red lentils, turmeric, cumin, and garam masala, served with crispy Kenyan chapatti and vegetable stew for a complete meal.

🧠 Insights from Islamic Scholars

While authentic hadiths on lentils are lacking, classical Islamic scholars have discussed their properties:​

• Ibn al-Qayyim noted that whole lentils with their skin are more beneficial and easier on the stomach than peeled ones. He cautioned against mixing lentils with sweet foods, as it could lead to health issues. ​thaqalayn.net

• Ibn Sīnā (Avicenna) described lentils as having a cold and dry nature, potentially causing bloating and being hard to digest. He advised cooking them with ingredients like spinach or beetroot to mitigate adverse effects. ​thaqalayn.net

• ✅ Lentils in Islamic Practice

Although not directly mentioned in hadiths, lentils are recognized in Islamic jurisprudence:​

• Zakat al-Fitr: Lentils are considered an acceptable form of staple food for zakat al-fitr, the obligatory charity given at the end of Ramadan. ​

• Companion Practices: While not specific to lentils, companions of the Prophet ﷺ consumed simple meals, including dishes made from barley and vegetables, reflecting the modest dietary habits of early Muslims.

Ingredients:

• 1 cup red lentils (or yellow split peas)

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 2 garlic cloves, minced

• 1-inch piece of ginger, minced

• 1 tsp turmeric powder

• 1 tsp cumin seeds

• 1 tsp garam masala (optional)

• 1-2 green chilies, chopped (optional, for heat)

• 2 cups water or vegetable broth

• 2 tbsp oil or ghee

• Salt to taste

• Fresh coriander for garnish

Instructions:

1. Cook the lentils: Rinse the lentils well. In a pot, add the lentils and 2 cups of water or broth, bring to a boil, and then simmer for 15-20 minutes until tender. You can mash them slightly for a thicker consistency.

2. Prepare the tempering (tadka): Heat oil or ghee in a pan. Add cumin seeds, garlic, ginger, and chilies (if using). Let them sizzle and then add onions, cooking until golden brown.

3. Add tomatoes and spices: Stir in the chopped tomatoes, turmeric, and garam masala (if using). Cook until the tomatoes soften.

4. Combine: Pour this tempering over the cooked lentils. Stir to combine, and let it simmer together for a few minutes. Adjust salt to taste.

5. Garnish with fresh coriander.

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This dhal is rich in flavor and perfect for soaking up with your freshly made chapatti. If you’re also making stews, you can pair it with beef, chicken, or vegetable stew — the rich, savory flavor will balance beautifully with the spiced lentils.