Recipe by Sandi (From CA)
This is often considered picnic food in Tamilian households all across India. These southeaster natives make fresh rice noodles (sevai) to take on picnics and long road trips. In a laboriously precise process, hand-cranked noodle machines yield strands that melt in your mouth. NOTE: Rice noodles are found in Asian grocery stores and some large supermarkets. If you cannot find fresh rice noodles for this recipe, the flavors and textures of dried cooked noodles are quite similar to the "real deal". Do not overcook rice noodles because they will become mushy. I did it the first time I made them. Not good! Immediately drain noodles in a colander, and run cold water through them to stop the cooking process. Per chef #672818’s kind review, I double-checked my Betty Crocker's Indian Home Cooking cookbook where I got this and it’s precisely how the recipe’s written. I have paid close attention to the split pea cook time and resulting texture: First, keep in mind that chana dal (yellow split lentils) are much smaller than your standard green “split pea” and will therefore cook much faster. Even so, making the recipe as indicated yields crunchy, but perfectly edible lentils. If you want them softer, you can soak them for an hour or so first, then drain well. Also, heating the leftovers the next day will give you the same result as I found out. ;)
Top Review by ev.goldman
Love this recipe... one note though, I assume that the step in which you soak or cook the chana dal was accidentally left out. I can't imagine that you eat split peas that are raw aside from 1 minute of stir-frying.
- 2 quarts water
- 1 lb fresh refrigerated rice noodles or 1 lb cooked dried rice noodles, cut into 3-inch pieces
- 2 tablespoons vegetable oil
- 1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
- 1⁄4 teaspoon asafoetida powder (hing or heeng) (optional)
- 1⁄4 cup dried yellow split peas (chana dal)
- 1⁄4 cup raw whole cashews (we like more!)
- 2 limes, juice of, medium
- 1 teaspoon salt
- 1⁄4 teaspoon ground turmeric
- 8 -10 fresh curry leaves or 2 tablespoons chopped fresh cilantro
- 2 -3 fresh Thai red chili peppers or 2 -3 serrano chilies or 2 -3 cayenne chilies, cut lengthwise in half
Directions See How It's Made
- Heat water to boiling in 3-quart saucepan; remove from heat.
- Add fresh noodles; soak 30 seconds (do not soak longer). Drain; rinse with cold water. If using dried noodles, cook according to package directions. Set aside.
- Heat oil and mustard seeds in wok or 12-inch skillet over medium-high heat. Once seeds begin to pop, cover wok and wait until popping stops.
- Add asafetida, if using, yellow split peas and cashews; stir-fry about 1 minute or until peas and cashews are golden brown.
- Add remaining ingredients and cooked rice noodles; toss 1-2 minutes or until noodles are heated.