Yellow Split Pea Dal

"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.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 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

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