Dal

by Kathleen Morrison

Servings: 4 cups

INGREDIENTS

1-1/2 cups yellow or green split peas
1 tsp. salt
1 onion
1/2 green bell pepper
1 tsp. turmeric
1/2 tsp. curry powder
1-1/2 tsp. black mustard seeds
Juice of 1 lemon

INSTRUCTIONS

Boil the yellow split peas in 2 cups water for approximately 30 minutes, until they are tender but not so long that they lose their shape. They should be rather dry, like mashed potatoes, but keep an eye on them. You may need to add a little more water along the way. Stir in salt.

While the peas are cooking, chop onion and green pepper. Combine with turmeric and curry powder and set aside.

Heat up a heavy pan with a lid. When it is very hot, add mustard seed and cover. The seeds will pop noisily; shake the pan during this process to make sure they don't burn.* When the sound quiets down, add the onion mixture and a little water for sauté. Sauté until onion is transparent and golden, then stir this mixture into the peas along with the lemon juice.

Serve with chapatis (Indian bread) or over basmati rice, or whatever creative way you feel like doing.

CHEF COMMENTS

*Traditionally, you do the seed popping in oil. It works without, but you need to be ready to add the next ingredients quickly.

Tagged: dal, indian add tags

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