Dhal (Curried Split Peas)

An inexpensive Indian meal full of good flavor. From Mennonite cookbook More-With-Less which says to serve this with a vegetable curry, tomato chutney, cottage cheese or yogurt and a fresh fruit try. I sometimes use mung beans in place of the split peas. The long prep time is to soak the peas.

• Ready In: 4 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  cup  split peas, dried
• 2 1⁄2 cups water
• 1  teaspoon turmeric
• 1⁄2 teaspoon cayenne
• 1  teaspoon salt
• 3  tablespoons butter
• 1  large onion, thinly sliced lengthwise
• 1  teaspoon whole cumin seed
• 10  whole cloves
• 5  whole black peppercorns

Directions

1. Soak peas or beans 3-4 hours in the 2 1/2 cups water.
2. Add turmeric, cayenne and salt and bring to a boil.
3. Reduce heat, partially cover and simmer 20-30 minutes.
4. Peas should be tender and beginning to disintegrate.
5. Add additional water if necessary to maintain thick gravy consistency.
6. Meanwhile, saute in a small pan the onion in butter with remaining seasonings.
7. Fry till onion is well browned.
8. Add onion to peas.
9. Serve over rice.