1 - I reduced the recipe by half. This means that it can easily be doubled, but for a smaller household I figure this is good. Ben liked it and suggested it may need tweaks, I wasn't a fan. I look forward to tasting the leftovers to see if my opinion shifts. Split peas always seem to have a few that don't cook as evenly as the others. Hmmmm. Maybe running it through a food mill before serving?
1 Tbsp oil
1 large onion (10oz/285g), finely chopped
3 cloves garlic, minced
1 tsp ginger, freshly grated
1½ tsp turmeric
1½ tsp cumin
¼ tsp ground clove
½ tsp ground cinnamon
½ tsp salt
¼ tsp ground black pepper
¼ tsp dried red chili flakes, optional
3 cups vegetable stock
2 Tbsps. tomato paste
1½ cups yellow split peas, not pre-soaked
1/4 cup parsley, finely chopped
- Sauté the onions in oil until translucent.
- Add the garlic and ginger. Sauté for 2-3 minutes.
- Add the turmeric, cumin, cloves, cinnamon, salt, black pepper, and dried red chili flakes.
- Stir in the broth and tomato paste and mix until the tomato paste is well incorporated.
- Stir in the yellow split peas. Reduce the heat to simmer and place the lid on the pan. Simmer for one hour.
- Remove the lid and stir the dal. Place the lid back on the pan and continue to simmer, stirring every 15 minutes.
- Depending on the brand of yellow split peas you’re using, this dish may take less than two hours of cooking time. Once the peas have broken down and become just slightly mushy, the dal is ready. (SEE NOTE ABOUT FOOD MILL) If the peas are not tender and soft when you taste, continue to simmer. If the dal becomes a little dry, add 1/4 cup more of vegetable stock, stir and continue to simmer.
- Once the dal is ready, remove from heat, and serve immediately with the cooked basmati rice.
- To garnish top with chopped cilantro or parsley. (I used parsley, because I don’t care for the taste of cilantro.) Serve with sour cream or plain yogurt.
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