Dal (WFPBGF)*
Prep Time
30 minutes
Prep Notes
Prepare yellow split peas by boiling in salted vegetable stock for about 30 minutes. Cook them until they are tender but not so long that they lose their shape. The peas should be rather dry, like mashed potatoes.
Cooking Time
20-30 minutes
Yields
Serves 6 to 8
Ingredients
1-1/2 cups yellow split peas
1 teaspoon salt
3 cups vegetable stock or water
2 tablespoons oil (optional)
1 tablespoon black mustard seed
1/2 cup green pepper
1 onion
1 teaspoon turmeric powder
1/2 teaspoon curry powder
juice of 1 lemon
one tomato (optional)
1/4 cup chives
Directions
Chop onion and green pepper.
Heat oil in a large, heavy pan with a lid or dry saute onions w/no oil with heat set at medium high and stirring constantly until onions begin to carmelize. Add mustard seed to an empty pan and with heat at medium high, constantly stir the seeds. The seeds will pop and brown a bit, but do not allow them to burn. This takes about five minutes. Add the seeds to the onion and add in turmeric, curry powder, and green pepper. Saute until vegetables are soft and add to peas along with the lemon juice. Stir well. Right before serving you can add one chopped tomato and chives if you so desire. Allow to heat through and serve.
Notes
In one form or another, this recipe is popular in many parts of India. Place 1/4 cup on a dosa and fold into a semicircle, or serve a couple of tablespoons at a time directly on the plate.
In the picture, I have nested the Dal inside a wide ring of Marsala Potatoes with a ring of cilantro or parsley surrounding the Dal. The presentation is beautiful and the taste of the Dal served with the Marsala Potatoes is exquisite and oh so very comforting. This is a perfect Autumn or Winter comfort food. It is very grounding.
Credit
Adapted from the oringinal Laurel's Kitchen