|It was so good that once I got it in a bowl, it didn't stay there|
long enough for a picture!
Di Van's Dhal, slightly modified to become Yellow Split Pea Dhal
1 tbs oil/butter
1 tsp dry brown/black mustard seeds
1/2 tsp dry cumin seeds
1 tbs dry curry leaves (A generous tbs)
1/2 tsp dry red pepper flakes
1 onion, thinly sliced
8-10 cloves of garlic, minced
1/2 tsp finely grated ginger
2 tomatoes, thinly sliced
2 cups yellow split peas
4 cups of water (I may have subbed 1-2 cups of some kind of stock, like veggie)
1/2 tsp turmeric powder
1 tsp curry powder
salt to taste
juice of one lemon
Chopped cilantro for garnish
Heat oil and splatter mustard seeds, cumin, chillies and quickly add curry leaves. Then
add onion, garlic and ginger, tomatoes and saute until onion is golden brown.
Add peas, water, turmeric, curry powder and bring to a boil. Reduce heat and simmer for
15-20 minutes or until lentils are half cooked.
Add salt and lemon juice and simmer until soft and the consistency is to your liking.
Now I made this one time before this time and I think I did some de-glazing of the bottom of the pan with some white wine. I say this because I made it a time after that, and it didn't quite taste the same...
Thank you Di Van, I hope to cook with you soon!
make 'em laugh!