Ingredients
-
1
-
2 1/2
-
1
-
1/2
-
1
-
3
-
1
-
1
-
10
-
5
-
-
-
-
-
Directions
Dhal (Curried Split Peas),An inexpensive Indian meal full of good flavor. From Mennonite cookbook More-With-Less which says to serve this with a vegetable curry, tomato chutney, cottage cheese or yogurt and a fresh fruit try. I sometimes use mung beans in place of the split peas. The long prep time is to soak the peas.,I followed the recipe exactly, but the dahl turned out to be pretty bland. All heat, no flavor. My kids wouldn’t touch it and the husband was not impressed. Even I wasn’t thrilled. It filled the hole, but I won’t be serving it again.,An inexpensive Indian meal full of good flavor. From Mennonite cookbook More-With-Less which says to serve this with a vegetable curry, tomato chutney, cottage cheese or yogurt and a fresh fruit try. I sometimes use mung beans in place of the split peas. The long prep time is to soak the peas.
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Steps
|
1
Done
|
Soak Peas or Beans 3-4 Hours in the 2 1/2 Cups Water. |
|
2
Done
|
Add Turmeric, Cayenne and Salt and Bring to a Boil. |
|
3
Done
|
Reduce Heat, Partially Cover and Simmer 20-30 Minutes. |
|
4
Done
|
Peas Should Be Tender and Beginning to Disintegrate. |
|
5
Done
|
Add Additional Water If Necessary to Maintain Thick Gravy Consistency. |
|
6
Done
|
Meanwhile, Saute in a Small Pan the Onion in Butter With Remaining Seasonings. |
|
7
Done
|
Fry Till Onion Is Well Browned. |
|
8
Done
|
Add Onion to Peas. |
|
9
Done
|
Serve Over Rice. |
