 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
Dhal is a term traditionally used to describe a spicy dish made with lentils or other legumes. From Sam Choy's Polynesian Kitchen. (Fiji) Ingredients:
2 cups dried split yellow peas |
12 cups water |
4 tablespoons ghee |
1 -2 chili pepper, minced |
1 teaspoon cumin seed |
1 1/2 medium onions, diced |
8 garlic cloves, thinly sliced |
1 1/2 teaspoons turmeric |
salt |
cilantro, chopped for garnish |
Directions:
1. Rinse split peas and place in a pot with the water.
2. Bring to a boil and simmer for 30 minutes, skim occasionally.
3. Heat the ghee in a frying pan, brown the chili and cumin seeds, then ad onion and garlic.
4. Saute until onions are golden brown on the edges then add turmeric.
5. Add spicy butter mixture to split peas, simmer for about 1 hour.
6. Season with salt to taste.
7. If the soup appears to be too thick, add more water for a medium-thick consistency.
8. Fold in the cilantro leaves before serving.
9. Serve hot.
|
|