SPLIT PEA DAAL

June 26, 2014

I love Indian food! Great spices and most of the ingredients are dried and can be stored for a long time! It’s not exactly some light summer dish. This lentil, split pea and bean stuff fills you up for hours. The yoghurt gives it some freshness. And if you like it hot – try to get your hands on some nice ‘roti’!

SPLIT PEA DAAL

  • 1 large onion
  • 2 large cloves garlic
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 tablespoon olive oil
  • 2 cups split peas [yellow or green]
  • 7 cups water
  • 1 tablespoon soup seasoning
  • pepper
  • 3 cups cooked jasmine rice
  • plain yoghurt

fox_pea_daal

_ finely chop onion and garlic

_ heat oil and add onion and garlic

_ once onion becomes translucent add cumin and turmeric [watch out that you don’t burn the spices]

_ after a minute or two add split peas, water and soup seasoning

_ bring to a boil

_ reduce heat and simmer until split peas are tender [about 50 minutes]

_ season with pepper [and salt if needed]

_ serve with rice and yoghurt [the yoghurt gives it a nice sour touch]

fox_pea_daal

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