- 1 cup dry split peas
- 2 tablespoons olive or oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
-
Cooked Brown Rice
Simmer the peas in about a quart of water
for 45 minutes, or until they are tender.
Cook the rice while the beans cook. Brown
rice takes about the same amount of time to
cook. After the peas are tender, heat the
olive oil in a small skillet or saucepan.
Add the seasonings and fry them gently in
the fat until they are fragrant and bubbly.
You do this to bring out the full flavor of
the spices, please do not omit this step or
the finished dish will loose part of it's
trademark flavor. After frying the spices,
scoop about 1/2 cup of juice from the split
peas into the small pan with the spices.
Stir it up to dissolve all the spices in the
juice. Pour the spicy juice back into the
big pot of split peas. Stir it up and simmer
for a few minutes to blend the flavors.
Ladle the split pea dahl over cooked rice
and serve.
This recipe calls for a lot of spices.
Essentially you are making your own curry
powder by combining the spices this way.
Regular curry powder, purchased in cans at
the market, is a combination of spices,
specifically blended for the American
palette. This dish is a little closer to
authentic than it would be if made with
store bought curry powder. It also tastes
much better. Like dishes from many other
countries, Split Pea Dahl makes use of those
foods which are cheapest and most abundant
in the locality which created them. This one
gets it's inspiration from India.
Do you want a
bean recipe with a more down home
flavor? Then try this
cowgirl bean recipe.
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