183.Dhal : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Dhal can be made using a variety of mung beans, split peas and lentils. Wash the pulses well before use and check for any small stones or grit.

For four people

8 oz / 200 g lentils

1 bay leaf

2 cloves garlic, crushed

1 teaspoon of fresh ginger, finely chopped

1 small onion, finely chopped

1 pint / 550 ml water

2 tablespoon olive oil

1/2 teaspoon cumin seeds

salt to taste


  • Put the lentils, bay leaf, garlic, ginger and onion in a pint of water in a heavy bottomed saucepan.

  • Bring to the boil and simmer on minimum heat for 45 minutes.

  • Just before serving, fry the cumin seeds briefly in the olive oil and then stir cumin seeds plus oil into the dhal.

  • Serve the dhal hot with a selection of vegetables or crudites.


  • Use a selection of other flavourings such as ground asafetida, turmeric, coriander, fenugreek, mustard seed, garam masala, cayenne pepper, lemon, limes, tamarind paste. Try with 1/4 teaspoonful of each of your selection to start with.