Posted on by ketchup

Curried Yellow Dal

Note: You may wish to double this recipe!

Ingredients

  • 1 cup dry yellow split peas
  • 1 tablespoon butter (can use oil or butter substitute to make this vegan)
  • 1/2 medium onion, chopped
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon fresh gingerroot, finely minced
  • 2 cups low sodium vegetable broth
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon curry powder (I prefer a mild, yellow Indian variety)
  • 1 tablespoon cumin
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder (optional)
  • 1/2 teaspoon garam masala (optional)
  • 1/2 cup fresh cilantro, chopped for garnish (optional)

Directions

  1. In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
  2. Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water – 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
  3. Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically – you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
  4. Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.

Note

  • Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder – I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).