Ingredients
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1 1/2
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5
-
3/4
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1 1/2
-
-
1/3
-
-
5
-
1 1/2
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5 - 6
-
-
-
-
-
Directions
Lentil or Split Pea Dal With Garlic Butter,Julie Sahni’s method,Scaled this down all the way to 1 serving and it still worked with only the minimal amount of adjustment to cooking times. Might want to watch the salt, though; mine was a little too salty for my taste. The cumin-garlic seasoning adds a tremendous amount of flavour. I also left the lentils un-mashed – just a personal choice 🙂 Thanks for this one! Quick and easy, will definitely make this again.,Julie Sahni’s method
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Steps
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1
Done
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Pick Over, Clean, and Rinse the Split Peas. |
|
2
Done
|
Place Them in a Deep Pot, Add the Water, Turmeric, and Salt, and Bring to a Boil. 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 Bottom of the Pan. |
|
3
Done
|
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. |
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4
Done
|
You Should Have 5 Cups of Puree; If not, Add Additional Water. |
|
5
Done
|
Return the Puree to the Pot, Add Black Pepper, and Heat Until Boiling. |
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6
Done
|
Turn Off the Heat and Fold in the Chopped Coriander; Keep the Dal Covered. |
|
7
Done
|
Heat the Oil in a Frying Pan Over Medium Heat. When the Oil Is Hot, Add the Cumin Seeds. |
|
8
Done
|
When the Seeds Turn Several Shades Darker, Add the Garlic and Optional Red Peppers. Cook Until the Garlic Is Browned and the Oil Is Infused With Its Flavor. |
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9
Done
|
Pour the Oil-Garlic Mixture Onto the Dal. Mix Well. |
|
10
Done
|
Taste For Pepper and Salt. |
