Recipe by Kimke
"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.
Top Review by Charishma_Ramchandani
I made this as part of our dinner last night. I did use oil instead of butter. This dal was really lacking in taste. I added 1/2 a tsp. of black pepper, 1 whole tsp.(heaped) of red chilli powder, 1 more tsp. of salt and the juice of 1 lemon. It was much better then. I served it with steaming hot white rice topped with a dollop of low-fat plain yoghurt.
- 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 See How It's Made
- 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.