CHOLAR DAAL

July 7, 2014

And there it is, the next use for all the yellow split peas I now call my own. I have to admit I had no idea what that dish was supposed to taste like. I was surprised – to say the least. It’s sweet – chestnut like! I have no idea if it is meant to taste like it – but I like it :) a lot! And I got to use plenty of spices!

It’s supposed to be eaten with Indian bread but rice is fine too.

 

CHOLAR DAAL

  • 1 cup yellow split peas
  • 0.25 teaspoons turmeric
  • 2 bay leaves
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 3 pods green cardamom
  • 3 cloves
  • small stick cinnamon
  • 1 tablespoon ginger [grated]
  • 0.25 cups raisins
  • 0.25 cups coconut milk
  • 2 tablespoons sugar
  • 3-4 slivers coconut [optional]
  • fresh coriander leaves

fox_cholar_daal

_ combine peas, bay leaves and turmeric in a pot

_ cover with two fingers high water

_ bring to a boil

_ cover and simmer peas until tender [watch closely if you need to add water]

fox_cholar_daal

_ heat oil in a saucepan

_ add mustard seeds

_ when seeds sputter add cloves, cardamom and cinnamon

_ saute until cardamom looks puffy

[add coconut slivers and saute until lightly brown]

_ add raisins and ginger and saute for 30 seconds

_ mix in cooked dal [should be tick but not dry – add water if necessary]

_ add sugar and coconut milk

_ heat the dal through

_ serve hot and garnish with coriander

 

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