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Authentic Indian Yellow Split Pea Dal Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

228.3
Calories
59 g
Calories From Fat
6.6 g
Total Fat
3.8 g
Saturated Fat
15.3 mg
Cholesterol
200.8 mg
Sodium
31.3 g
Carbs
12.9 g
Dietary Fiber
4 g
Sugars
12.6 g
Protein
357 g
Serving Size

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Authentic Indian Yellow Split Pea Dal Recipe

Features:
    Cuisine:

    Yummy, inexpensive and easy to prepare. We also found we needed to add a little more salt than the recipe calls for, so I'd suggest salting to taste. :

    • 160 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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., Yummy, inexpensive and easy to prepare. We also found we needed to add a little more salt than the recipe calls for, so I’d suggest salting to taste. :, Basic recipe, but lacked flavor. Added teaspoon each of pure red chili powder, coriander powder, cumin powder, and sprinkled some garam masala on top omitted cinnamon. Added some onion with the mustard/cumin seeds. Much more salt neededthan 1/4 teaspoon. At least 1 teaspoon of salt. Also, I only had whole yellow split peas. I didn’t soak them, but put them in the pressure cooker. It took about a half hour on high to get them to cook.


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    Steps

    1
    Done

    Place Split Peas in a Saucepan With 5 Cups of Water.

    2
    Done

    Cover and Bring to Boil.

    3
    Done

    Lower Heat and Simmer Very Slowly, Partially Covered Until Soft 2-2/12 Hours Melt Butter in Large Skillet.

    4
    Done

    Add Crushed Garlic, Cumin, Mustard Seeds, Turmeric, and Cinnamon.

    5
    Done

    Cook, Stirring, Over Medium Heat For 3 Minutes.

    6
    Done

    Add Cooked Peas and Stir Until Everything Is Well Mixed.

    7
    Done

    Keep Stirring and Cooking as You Gradually Add an Additional 1/2 Cup Water.

    8
    Done

    You Want a Creamy Consistency but not Soup.

    9
    Done

    Add Salt, Black and Red Peppers.

    10
    Done

    Cook and Stir Another 5 Minutes Over Low Heat.

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    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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