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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Dal in Indian cooking refers to porridge like dishes made from dried legumes, usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. From one of the Moosewood cookbooks. Prep time includes 2 hours for cooking dried split peas. Serve with rice and raita. Ingredients:
1 cup dried yellow split peas |
5 cups water (plus 1/2 cup more later) |
2 tablespoons butter |
3 -5 garlic cloves |
3/4 teaspoon cumin seed |
3/4 teaspoon mustard seeds |
1/2 teaspoon turmeric |
1/2 teaspoon cinnamon |
1/4 teaspoon salt (or more to taste) |
black pepper |
crushed red pepper flakes |
Directions:
1. Place split peas in a saucepan with 5 cups of water.
2. Cover and bring to boil.
3. Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
4. Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
5. Cook, stirring, over medium heat for 3 minutes.
6. Add cooked peas and stir until everything is well mixed.
7. Keep stirring and cooking as you gradually add an additional 1/2 cup water.
8. You want a creamy consistency but not soup.
9. Add salt, black and red peppers.
10. Cook and stir another 5 minutes over low heat.
11. Serve hot.
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