There are three parts to making the dhal.
1.make the beans. 2.make the spice. 3. make the dhal.
Part 1. Cook the BEANS:
2 cups dry lentils
2 cups dry split peas
3/4 rough chopped onion
1/4 cup garlic
1/2 tablespoon salt
Place the above ingredients in a stock pot, cover with water, and simmer
for 1 hour or until beans are soft. Strain in large colander (very well)
and cool in refrigerator.
Part 2. Toast the SPICE:
1/4 cup ground coriander
1/4 cup ground cumin
1/2 cup turmeric
Toast above spices in dry sauté pan until flavors begin to heighten
(you will smell this). Be careful not to burn. Cook on medium heat for a couple of minutes while tossing pan every 15-30 seconds. You will
smell the flavors become more intense.
Part 3. Make the DHAL:
1/2 bunch cilantro (tear off stems)
1 heaping tablespoon dhal spice
1/2 teaspoon kosher salt
2-3 tablespoons olive oil
1 quart dhal beans (cooled)
Place above ingredients in food processor and blend
until smooth. (may add cold water to mixture if necessary to thin).
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I am stingy with my 5 stars …… no so here. Fresh, fresh, fresh. I went with two people the first night and 5 the second night (the original other two went back with me a swell). No one was disappointed. I can’t wait to get back to Vail for another meal there.