| |
A dal is a legume of some kind cooked with spices. It is a basic part of the Indian meal and goes back centuries into Indian history. Beans, peas, lentils, and favas all work well with so many foods.
|
|
What You Need:
(To Serve: 8)
|
|
|
1½ cups yellow split peas or yellow or brown lentils
5 cups water
¾ teaspoon turmeric
1½ teaspoons kosher salt or to taste
Freshly ground black pepper to taste
1/3 cup chopped fresh coriander (optional)
FOR TADKA OF CUMIN-GARUC
5 tablespoons light vegetable oil or Ghee
1½ teaspoons cumin seeds
5-6 large cloves garlic, peeled and thickly sliced
2-3 dried small red peppers (optional)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Pick over, clean, and rinse the split peas. Place them in a deep pot, add the water, turmeric, and salt, and bring to a boil.
|
2. 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 the 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. You should have 5 cups of puree; if not, add additional water.
|
4. Return the puree to the pot, add black pepper, and heat until boiling. Turn off the heat and fold in the chopped coriander; keep the dal covered.
|
5. Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds. When the seeds turn several shades darker, add the garlic and optional red peppers.
|
6. Cook until the garlic is browned and the oil is infused with its flavor. Pour the oil-garlic mixture onto the dal. Mix well. Taste for pepper and salt. Serve spooned into small bowls.
|
|
|
|
|
