Still Life with Menu: Yellow Split Pea Dal

[Guest guest]

I haven’t tried this, but it’s dal and all dal is good.

Jo.

 

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Yellow Split Pea Dal

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<RcpE name= " Yellow Split Pea Dal " author= " Mollie Katzen " >

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* Exported from MasterCook *

 

Yellow Split Pea Dal

 

Recipe By :Mollie Katzen

Serving Size : 7 Preparation Time :0:00

Categories : Accompaniment Beans & Lentils

Main Course Savoury

Soups & Stews Spices

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c dried yellow split peas

10 c water -- (possibly more later

1 tbsp cumin seeds -- (1 to 2 tbsp) lightl

2 tbsps ground coriander

2 tbsps mustard seeds -- lightly toasted

2 tsps turmeric

1 tsp cinnamon

10 med garlic cloves -- (10 to 12) minced

2 tsps salt

3 tbsps fresh lemon juice -- or more, to taste

black pepper

crushed red pepper

 

Preparation Time: just a few minutes of preparation; 2 1/2 hours of

simmering (during which you can do other things).

Yield: 6 to 8 servings.

Place split peas and 10 cups water in a soup pot or Dutch oven. Cover and

heat to the boiling point. Reduce heat and simmer very slowly, partially

covered - stirring intermittently - for about 2 1/2 hours, or until very

soft.

 

About 45 minutes into the simmering add the cumin seeds, ground coriander,

mustard seeds, turmeric, and cinnamon. Stir well, and continue to simmer.

 

Add half the garlic about 45 minutes later. Stir, and continue to simmer.

As the dal gets thicker, you may want to place a heat diffuser under the

pot to prevent sticking on the bottom.

 

When the dal is just about ready, add the remaining garlic, salt, lemon

juice, and black and red pepper to taste. If desired, thin it to taste

with small amounts of additional water. Simmer for about 10 minutes

longer. Serve hot.

 

Cuisine:

" Indian "

Source:

" Still Life with Menu Cookbook "

S(ISBN):

" 0-89815-669-6 "

Copyright:

" 1988, 1994 by Mollie Katzen "

T(Cooking Time):

" 2:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 226 Calories (kcal); 2g Total Fat; (8% calories from fat); 15g

Protein; 39g Carbohydrate; 0mg Cholesterol; 631mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : " Dal " in Indian cooking refers to porridgelike 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. Leftovers can be

thinned with a little water and served as a soup.

In this dish, yellow split peas are cooked slowly as seasonings

are gradually added. Cumin and mustard seeds can be lightly

toasted in a small skillet or a toaster-oven (watch them

carefully!).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 7 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Accompaniment

</CatT>

<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " dried yellow split peas " unit= " c " qty= " 2 " ></IngR>

<IngR name= " water " unit= " c " qty= " 10 " >

<IPrp>

(possibly more later)

</IPrp>

</IngR>

<IngR name= " cumin seeds " unit= " tbsp " qty= " 1 " >

<IPrp>

(1 to 2 tbsp) lightly toasted

</IPrp>

</IngR>

<IngR name= " ground coriander " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " mustard seeds " unit= " tbsps " qty= " 2 " >

<IPrp>

lightly toasted

</IPrp>

</IngR>

<IngR name= " turmeric " unit= " tsps " qty= " 2 " ></IngR>

<IngR name= " cinnamon " unit= " tsp " qty= " 1 " ></IngR>

<IngR name= " garlic cloves " unit= " med " qty= " 10 " >

<IPrp>

(10 to 12) minced

</IPrp>

</IngR>

<IngR name= " salt " unit= " tsps " qty= " 2 " ></IngR>

<IngR name= " fresh lemon juice " unit= " tbsps " qty= " 3 " >

<IPrp>

or more, to taste

</IPrp>

</IngR>

<IngR name= " black pepper " ></IngR>

<IngR name= " crushed red pepper " ></IngR>

<DirS>

<DirT>

Preparation Time: just a few minutes of preparation; 2 1/2 hours of

simmering (during which you can do other things). & #013; & #010;Yield: 6 to 8

servings. & #013; & #010;Place split peas and 10 cups water in a soup pot or

Dutch oven. Cover and heat to the boiling point. Reduce heat and simmer

very slowly, partially covered - stirring intermittently - for about 2 1/2

hours, or until very soft.

</DirT>

<DirT>

About 45 minutes into the simmering add the cumin seeds, ground coriander,

mustard seeds, turmeric, and cinnamon. Stir well, and continue to simmer.

</DirT>

<DirT>

Add half the garlic about 45 minutes later. Stir, and continue to simmer.

As the dal gets thicker, you may want to place a heat diffuser under the pot

to prevent sticking on the bottom.

</DirT>

<DirT>

When the dal is just about ready, add the remaining garlic, salt, lemon

juice, and black and red pepper to taste. If desired, thin it to taste with

small amounts of additional water. Simmer for about 10 minutes longer.

Serve hot.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Still Life with Menu Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-89815-669-6 " />

<CpyR>

1988, 1994 by Mollie Katzen

</CpyR>

<AltT label= " Cooking Time " elapsed= " 2:30 " />

<Note>

& quot;Dal & quot; in Indian cooking refers to porridgelike 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. Leftovers can be thinned with a little water and served as

a soup. & #013; & #010;In this dish, yellow split peas are cooked slowly as

seasonings are gradually added. Cumin and mustard seeds can be lightly

toasted in a small skillet or a toaster-oven (watch them carefully!).

</Note>

</RcpE></mx2>

 

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