Lentil or Split Pea Dal With Garlic Butter

Julie Sahni's method

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 1⁄2 cups  yellow split peas or 1 1⁄2 cups yellow lentils or 1 1⁄2 cups brown lentils
• 5  cups water
• 3⁄4 teaspoon turmeric
• 1 1⁄2 teaspoons kosher salt
•  fresh ground black pepper
• 1⁄3 cup  chopped fresh coriander

• For TADKA of Cumin-Garlic

• 5  tablespoons  light vegetable oil or 5  tablespoons ghee
• 1 1⁄2 teaspoons cumin seeds
• 5 -6  large garlic cloves, peeled and thickly sliced
• 2 -3  dried small  red peppers

Directions

1. Pick over, clean, and rinse the split peas.
2. Place them in a deep pot, add the water, turmeric, and salt, and bring to a boil. Boil the peas gently, partially covered, until they are very soft, about 45 minutes, checking and stirring occasionally to ensure they do not stick to bottom of the pan.
3. Turn off the heat and beat the split peas with a wire whisk or wooden spoon for a minute or until they look thick and creamy.
4. You should have 5 cups of puree; if not, add additional water.
5. Return the puree to the pot, add black pepper, and heat until boiling.
6. Turn off the heat and fold in the chopped coriander; keep the dal covered.
7. Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds.
8. When the seeds turn several shades darker, add the garlic and optional red peppers. Cook until the garlic is browned and the oil is infused with its flavor.
9. Pour the oil-garlic mixture onto the dal. Mix well.
10. Taste for pepper and salt.
11. Serve spooned into small bowls.