Dhal is a rich source of protein for vegetarians and meat eaters alike. Check the figures.
For 175g of steak, salmon and dhal respectively, you get: 38g, 34g and 18g of protein, but with 44g, 18g and only 1g of fat. Dhal is also the easiest to cook.
Serve it with rice or nan, or wrapped in a tortilla. Left over dhal can be stored in the fridge/freezer with no loss of nutrition. Choose from the huge range and variety of pulses now available in supermarkets, sold as lentils, peas or dhal.
- Wash pulses two or three times, removing husks (which float). Soak for a few hours.
- In a non-stick pan, fry cumin seeds, cinnamon stick, salt, chilli powder, fried onions, tomatoes, turmeric, garlic and ginger.
- Add soaked pulses and mix well. Add water. Bring to boil.
- Reduce heat and simmer for 30 minutes until water is absorbed and dhal is tender. Add coriander to garnish, and serve.
Dr Sharma is a GP in Oldham, Greater Manchester
1 tbsp of olive oil Fried onions 1 clove crushed garlic
1 small stem crushed ginger 3cm cinnamon stick
1 tbsp cumin seeds Pinch of salt
Pinch of red chilli
250g or one cup of yellow split dhal/peas/lentils
1 can chopped tomatoes
1 cup of water
1tsp garam masala