By EZBeingGreen on July 13, 2008
Photo by magpie diner
Photo by magpie diner
"I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter."
Serving Size: 1 (136 g)
Servings Per Recipe: 3
"This was nice and easy, and very tasty. I mashed mine a little as well. Because it was easily on hand I added in some plain soy milk, just to give it some creaminess - turned out very nicely. Thanks for posting!"
"Salt according to Martha Stewart and other sites doesn't affect legume cooking time, and adding salt later might make your beans blander.<br/><br/>If your beans are coming out hard, the two primary culprits are 1. adding an acid, like tomatoes, which slows cooking or 2. your dried beans are too old, which leaves beans drier and less flavorful. Try pre-soaking your lentils for 30-60 minutes or more, but this still won't bring back lost flavor. Try buying your dried legumes from a store with high turnover and use your beans in a timely fashion."
"Leave out the salt till last minute and dont add tomatoes till very last both dont allow the peas to soften same with all beans and lentils ?"
"Very good. I ran out of cumin and so had to improvise a bit with my spices- adding extra curry powder for example - but the end product was delicious. I like a creamy Dal (like our Indian restaurant serves) so once the lentils were done I added water & a bit of cream- then pureed to the right consistency. Served with basmati rice & paneer with peas and tomatoes."
"This is good. I used butter, recipe#418911 instead of vegetable stock, sea salt, recipe#442889, no turmeric as the chicken stock had some added already, did not use chili powder but did add recipe#279714 and the cilantro garnish plus the rest. It took way longer for the peas to become soft. I won't make this again."
"I've made this as directed, and also tried it with a Masala paste instead of the spices, and added silverbeet. Both ways were great. I like to partially blend it."
"This was SO good! I love Indian food but have always been afraid to venture out past the basic chicken curry, but I'm so glad I did with this recipe! Wonderful flavor, filled the house with amazing smells. I served with brown jasmine rice and steamed carrots on the side. Perfect. Thanks!"
"Very tasty dal recipe! I blended it a bit, but that's just a personal preference. Yum! Thanks for posting."
"Yum, yum, YUM! I have always wondered how to make something like this, with that special combination of spices that smells (and tastes) so specifically Indian. Thank you for this easy recipe! We will have it with naan and cherry tomatoes next try. . . can't wait! :)"
"I like it because it is simple, yet tasty enough to remind me of my mom's dal she used to make"
"Very easy and tasty dal - I've been enjoying this for lunch with fresh roti for the past few days. Great flavour; I mashed the dal a little to get my preferred chunky/smooth texture. This will definately be made again - thanks for posting!"
"DH and I absolutely loved this. Quick and super, super tasty. I'll be making this often. Thank you!"