Yellow Split Pea Dal

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“"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.”
2hrs 20mins

Ingredients Nutrition


  1. Place split peas in a saucepan with 5 cups of water.
  2. Cover and bring to boil.
  3. Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
  4. Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
  5. Cook, stirring, over medium heat for 3 minutes.
  6. Add cooked peas and stir until everything is well mixed.
  7. Keep stirring and cooking as you gradually add an additional 1/2 cup water.
  8. You want a creamy consistency but not soup.
  9. Add salt, black and red peppers.
  10. Cook and stir another 5 minutes over low heat.
  11. Serve hot.

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