All Easy Recipes. Cook all that you can cook. Lentil Or Split Pea Dal With Garlic Butter
 
A dal is a legume of some kind cooked with spices. It is a basic part of the Indian meal and goes back centuries into Indian history. Beans, peas, lentils, and favas all work well with so many foods.

What You Need:            (To Serve: 8)
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  • 1 cups yellow split peas or yellow or brown lentils
  • 5 cups water
  • teaspoon turmeric
  • 1 teaspoons kosher salt or to taste
  • Freshly ground black pepper to taste
  • 1/3 cup chopped fresh coriander (optional)

    FOR TADKA OF CUMIN-GARUC
  • 5 tablespoons light vegetable oil or Ghee
  • 1 teaspoons cumin seeds
  • 5-6 large cloves garlic, peeled and thickly sliced
  • 2-3 dried small red peppers (optional)

  • How To Cook:
    1. Pick over, clean, and rinse the split peas. Place them in a deep pot, add the water, turmeric, and salt, and bring to a boil.

    2. Boil the peas gently, partially covered, until they are very soft, about 45 minutes, checking and stirring occasionally to ensure they do not stick to the bottom of the pan.

    3. Turn off the heat and beat the split peas with a wire whisk or wooden spoon for a minute or until they look thick and creamy. You should have 5 cups of puree; if not, add additional water.

    4. Return the puree to the pot, add black pepper, and heat until boiling. Turn off the heat and fold in the chopped coriander; keep the dal covered.

    5. Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds. When the seeds turn several shades darker, add the garlic and optional red peppers.

    6. Cook until the garlic is browned and the oil is infused with its flavor. Pour the oil-garlic mixture onto the dal. Mix well. Taste for pepper and salt. Serve spooned into small bowls.


     
     
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