Split pea dal

Yield: 6 Servings

Measure Ingredient
1 cup Dried yellow split peas
5 cups Water
1 tablespoon Sesame or canola oil -- or
\N \N Cooking spray
1 tablespoon Black mustard seeds
1 tablespoon Cumin seeds
1 \N Clove fresh garlic --
\N \N Minced
1 teaspoon Turmeric -- or saffron
1 teaspoon Chili paste -- or pinch of
\N \N Cayenne
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 \N Tomato -- finely chopped
1 teaspoon Salt -- or to taste

1. Rinse split peas. Bring water to a boil in a large pot, and add peas.

Return to boil, stir, then lower heat, and simmer 1 to 2 hours until tender. WARNING: Peas will foam up and boil over easily; keep a watchful eye.

2. In a skillet, heat oil and saute mustard seeds until they "pop" and turn grey. Add cumin seeds and fry until golden. Make sure to cover the pan when cooking seeds, or they'll pop all over your kitchen! Add garlic, turmeric or saffron, chili paste or cayenne, ground cumin, and coriander. Saute 2 minutes. Add tomato and saute until the tomato is good and mushy (about 3-5 minutes).

3. Add spices, salt, and tomato to peas, and cook 30 minutes.

Recipe By : Anne Saks & Faith Stone in "The Shoshoni Cookbook" File

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