"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.
- Place split peas in a saucepan with 5 cups of water.
- Cover and bring to boil.
- Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
- Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
- Cook, stirring, over medium heat for 3 minutes.
- Add cooked peas and stir until everything is well mixed.
- Keep stirring and cooking as you gradually add an additional 1/2 cup water.
- You want a creamy consistency but not soup.
- Add salt, black and red peppers.
- Cook and stir another 5 minutes over low heat.
- Serve hot.