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Dhal (Curried Split Peas)

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“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.”
4hrs 30mins

Ingredients Nutrition


  1. Soak peas or beans 3-4 hours in the 2 1/2 cups water.
  2. Add turmeric, cayenne and salt and bring to a boil.
  3. Reduce heat, partially cover and simmer 20-30 minutes.
  4. Peas should be tender and beginning to disintegrate.
  5. Add additional water if necessary to maintain thick gravy consistency.
  6. Meanwhile, saute in a small pan the onion in butter with remaining seasonings.
  7. Fry till onion is well browned.
  8. Add onion to peas.
  9. Serve over rice.

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