The Sydney Morning Herald logo
Advertisement
Good Food logo

Mixed grain dhal recipe

Advertisement
The Blue Ducks' mixed-grain dhal is a convenient and healthy mid-week dinner recipe.
The Blue Ducks' mixed-grain dhal is a convenient and healthy mid-week dinner recipe.Edwina Pickles

Dhal is simple to make and tastes even better the day after, so it makes a convenient, healthy, quick-reheat dinner for busy schedules. This version also contains a good variety of gluten-free grains, and the spice factor is medium so it's pretty approachable. We like to make the spice blend in bulk as it can be used in lots of dishes. You can use vegetable or chicken stock.

Advertisement

Ingredients

  • Spice mix

  • 1 tsp ginger powder
    2 tbsp chilli flakes
    1 bay leaf
    3 cloves
    1 tbsp coriander seeds
    1 tbsp caraway seeds
    3 cardamom pods
    1 cinnamon quill
    1 tsp cumin seeds
    1/2 tsp fenugreek
    2 tbsp turmeric powder
    1 tsp fennel seeds
    1/2 tsp peppercorns
    1 tsp ground mustard
    1/2 handful curry leaves

  • Dhal

  • 3 tbsp vegetable oil
    2 brown onions, chopped
    5 cloves garlic, chopped
    1/2 cup quinoa
    1/2 cup yellow split peas
    1/2 cup green split peas
    1/2 cup buckwheat
    2 tbsp amaranth*
    1.5 – 2L vegetable or chicken stock
    salt
    250g frozen peas
    200ml yoghurt
    1/2 bunch mint
    1 lemon

  • * If you can't find amaranth at your supermarket or local health food store, you can leave it out. 

Method

  1. 1. In a heavy frying pan, roast all the spices for three to five minutes, then take off the heat and crush with a mortar and pestle or blend in a high-powered food processor.

    2. In the same pan on a high heat, add the oil and fry the onions and garlic until soft. Add three heaped tablespoons of spice mix and cook for another three to four minutes, stirring constantly.

    3. Add the quinoa, split peas, buckwheat and amaranth and stir for a few minutes. Then start adding the stock gradually, stirring, until the grains are covered and the stock is simmering. Keep adding stock as the dhal absorbs it, and keep stirring, like making risotto, for about 15-20 minutes until the grains have softened, but still have a little bite.

    4. Pour hot water over the peas to defrost them then drain well. Season the dhal with salt, add half the peas and half the yoghurt and stir through. To serve, spoon the dhal into bowls, drizzle over the remaining yoghurt, top with peas and mint leaves and a squeeze of lemon juice.

    Tip: For added protein, mix some roast chicken through the dhal.

    Serve with the Blue Ducks' garlic naan bread

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

More by Darren Robertson and Mark LaBrooy

Parsley and coriander lamb chops with quick Moroccan couscous.
EASY

Parsley and coriander lamb chops recipe

  • < 30 mins
  • Darren Robertson and Mark LaBrooy
Perfect pairing: Beef rendang curry and turmeric greens.
EASY

Beef rendang recipe

  • 2 hrs +
  • Darren Robertson and Mark LaBrooy
How to make garlic naan (Blue Ducks' recipe).

Barbecued garlic naan recipe

  • 30 mins - 1 hr
  • Darren Robertson and Mark LaBrooy
Squid ink pasta with vongole, chorizo and roasted prawn oil, and a pear, parmesan and rocket salad on the side.

Chorizo and vongole with squid ink pasta and prawn oil

  • 30 mins - 1 hr
  • Darren Robertson and Mark LaBrooy