20/08/2026
Whether you call it dhal or dhol -I use it interchangeably, and being a Durbanite, it’s usually dhol for me. ❤️ What do you say?
Masala Dhol
1. Prepare your dhol
Pre-boil your pea dhal with some turmeric and a few garlic cloves until soft. You can make it in bulk and keep it ready to use, or you can even use canned dhal. If you add salt while boiling, remember to check your seasoning when you start cooking.
2. Start braising
To start braising, make sure your oil is hot. Add 1 level teaspoon mustard seeds and make sure those mustard seeds pop in the oil.
3. Build the flavour
Add dried red chillies and fresh curry leaves and let them infuse the oil. Lower the temperature, add your sliced onions and sauté until softened.
4. Bloom the masala
Add just under 1 tablespoon Perima’s Kitchen All-In-One Mutton Masala and allow it to bloom in the oil. Adjust according to your desired intensity-the more dhal you’re making, the more masala you can add.
5. Add the tomato
Add 1 small diced tomato, cover and allow the tomato to break down.
6. Add the dhal
Add your pre-cooked pea dhal and salt to taste, remembering to adjust if you added salt when boiling your dhal. Add some boiling water, adjusting the amount depending on the thickness you prefer.
7. Simmer & finish
Let everything simmer together, then finish with 1 teaspoon butter. 🧈 That little bit of butter gives it that delicious, comforting taste that takes me straight back to growing up -especially when we weren’t feeling well. Somehow, dhal always tasted like the best thing ever.
Serve with basmati rice, pickles and fried fish or, like I did today, a fried lamb chop on the side. ❤️
Perima’s Kitchen All-In-One Masala is available at select Pick n Pay stores. Find your closest listed store on the first page of www.perimaskitchen.co.za
