YELLOW SPLIT PEA DAL
"Dal" in Indian cooking refers to porridge like dishes made from dried legumes, usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. From one of the Moosewood cookbooks. Prep time includes 2 hours for cooking dried split peas. Serve with rice and raita.
Provided by Kimke
Categories Lentil
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place split peas in a saucepan with 5 cups of water.
- Cover and bring to boil.
- Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
- Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
- Cook, stirring, over medium heat for 3 minutes.
- Add cooked peas and stir until everything is well mixed.
- Keep stirring and cooking as you gradually add an additional 1/2 cup water.
- You want a creamy consistency but not soup.
- Add salt, black and red peppers.
- Cook and stir another 5 minutes over low heat.
- Serve hot.
Nutrition Facts : Calories 228.3, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 200.8, Carbohydrate 31.3, Fiber 12.9, Sugar 4, Protein 12.6
EASY YELLOW SPLIT PEA AND SPINACH DHAL (VEGAN)
Quick to prepare and full of flavour, this Easy Yellow Split Pea and Spinach Dhal is a delicious, healthy, meat-free curry - equally at home served on its own with brown rice, as a nutritious midweek meal, or as part of a larger Indian themed meal at the weekend. 100% plant-based, this recipe is great for vegans, vegetarians and anyone looking to eat less meat but still enjoy great tasting food... Oh and it's gluten free too!
Provided by Eb Gargano
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 15
Steps:
- Place the olive oil and diced onions in a large lidded sauce pan and cook gently, with the lid on for 3-4 minutes, until softened but not browned.
- Add the ginger and garlic and cook for 1 more minute over a low heat, with the lid off.
- Add the chilli flakes, cumin, turmeric, cloves and cinnamon and cook for 2 more minutes - add a splash or two of water if the pan gets dry.
- Add the yellow split peas, vegetable stock and tomato puree, give everything a good stir and then bring to the boil.
- Turn the heat down low and cover with a lid. Simmer for 40-45 minutes until most of the liquid is absorbed and the split peas are done to your liking (see note 1).
- If all the water gets absorbed before the split peas are done to your liking, add a little more water and continue cooking until they are done.
- When the dhal is just cooked, add the spinach on top and stir until all the spinach leaves have just wilted, but still retain some texture. (It will look like way too much spinach to start with, but keep stirring and have faith!)
- Serve with brown or white rice and Cumin Roasted Cauliflower and Butternut Squash. (Or serve whatever you like best with a curry!)
Nutrition Facts : Calories 285 kcal, Carbohydrate 47 g, Protein 17 g, Fat 5 g, SaturatedFat 1 g, Sodium 793 mg, Fiber 18 g, Sugar 8 g, ServingSize 1 serving
TODDLER RECIPE: MILD SPLIT PEA & SPINACH DHAL
Make this delicious dhal for your toddler and introduce them to mild curry flavours. With yellow split peas, spinach and cashews, it's tasty and healthy
Provided by Caroline Hire - Food writer
Yield Makes 5 toddler portions
Number Of Ingredients 11
Steps:
- Soak the yellow split peas in a bowl of water for 20 mins. Rinse thoroughly in a few changes of water.
- Heat the oil in a large heavy-based saucepan. Cook the onion for 5-10 mins, stirring from time to time until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins allowing the aromas to release.
- Pulse the cashews in a food processor into fine pieces - make sure you do this well so that there is no risk of choking. Add the split peas and cashews to the pan, then pour in enough water to cover it by a few cms. Crumble in the veg stock cube. Bring to the boil, then simmer for 1hr or until the split peas are tender, stirring from time to time. If they start to look a little dry, add in more water as needed during the cooking. Stir through the frozen chopped spinach and once the dhal is hot throughout, serve with a dollop of yogurt on top, pitta or brown rice.
Nutrition Facts : Calories 213 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.16 milligram of sodium
GREEN SPLIT PEA DHAL
Exotic yet cheep to make, this beautiful soup smells like an Indian restaraunt while it cooks, and fills you up like a meal! with the healthy fiber and protein of split peas and the vitamins and minerals of carrots, spinach, and tomatos, all in a curry base that can blow your socks off if you choose, this is one of my favorite winter and spring survival foods.
Provided by BrotherAdso
Categories Beans
Time 1h15m
Yield 3-7 serving(s)
Number Of Ingredients 19
Steps:
- Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
- Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
- Saute until spices are slightly roasted and everything is nice and melded.
- Add the tomato juice and water, allow to come to a boil.
- Add 1/2 of the remaining spice mixture and the split peas.
- Simmer for 30-35 minutes.
- Add carrots and last of the spice mixture.
- Simmer for 10-15 minutes.
- Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
- Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.
YELLOW SPLIT PEA DHAL
Tasty split pea dhal.
Provided by joespenceley
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Rince split pea until water runs clear.
- Boil 1 litre of water, add cinnamon stick, turmeric, chilli pieces and 2 slices of ginger. Simmer for 30-45 minutes (check packaging of split pea for recommended cooking lengths.)
- Heat oil in frying pan and add cumin seed. Fry for 30 seconds and add onion, chilli (add aditional chilli here if required), ginger. Fry until onion is soft. Add garlic, coriander, garam masala and salt and fry for further two minutes. Add tomato plus 100ml water and allow to cook for 20-30 minutes.
- Add spice mix to split pea and stir though. Squeeze in lemon juice and serve topped with coriander leaf.
- Eat as a main with roti or as a side.
INDIAN YELLOW SPLIT PEA DAL
Steps:
- Gather the ingredients.
- In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
- Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
- Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
- Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
- Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
- Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!
Nutrition Facts : Calories 222 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 13 g, Protein 13 g, SaturatedFat 1 g, Sodium 608 mg, Sugar 6 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Place the peas and stock into a pan, stir well and bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40-50 minutes, or until the peas are just tender, adding some water as necessary. When the peas have cooked, remove them from the heat and whisk to break them down to your desired consistency. Set aside to cool.
- Heat the oil & butter in a pan over a medium heat add the onion and ginger. Fry for 4-5 minutes, or until golden brown then add the garlic and cook for another minute. Puree the tomatoes in a food processor, add them to the pan and mix them in. Add the remaining spices and the water to the pan and stir well. Simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. When finished, puree the sauce in a food processor and add it to the cooked peas & stock mixture and stir well (adding more water if necessary to loosen the mixture). Bring the mixture to the boil and season to taste, with salt and black pepper and chopped cilantro/coriander just before serving. Serve on rice or alone as a soup.
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- Soak dal overnight or for a few hours. Add the 3 cups of water with the turmeric and boil on the stovetop or in a pressure cooker until it's soft and smooth.
- Heat butter ghee or oil and add mustard seeds, cumin seeds and fenugreek seeds. Once it starts bursting add spring onion (optional) curry leaf, chilli and onion and sauté until onion is translucent.
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- Set Instant Pot to SAUTE, add heat the oil. Add onions and a pinch of salt and sauté until softened, 5-7 minutes.
- Stir in garlic, ginger, coriander, turmeric, cumin, and cayenne and cook for another minute until fragrant.
- Hit the CANCEL button and add split peas, water, tomatoes, salt and stir to combine, scraping up any browned bits from the bottom of the Instant Pot.
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- Boil the cashew nuts for 5 minutes in a little water, then drain. Put these, plus all the other ingredients, into the small bowl of an electric blender and whizz to a fine paste. It's fantastic – good for everything from kedgeree to coronation chicken.
- slowly bring the yellow split peas to boil in twice their volume of water. Take off the heat and skim any froth that floats to the surface.
HOW TO COOK YELLOW SPLIT PEA DAL - PLANT BASED FOLK
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- Measure out all spices separately; turmeric, salt, garam masala, curry powder, mustard seeds, cumin, curry leaves, fenugreek. Set aside
- In a large pot add, 5 cups of water, yellow split pea, tomato, turmeric and salt. Bring to the boil and then allow to cook for approximately 30 minutes. Stirring every 5 minutes.
YELLOW SPLIT PEA DAL - CONNOISSEURUS VEG
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- Heat the olive oil over medium heat in large saucepan. When the oil is hot, add the onion and sauté until soft and translucent, about five minutes. Add the garlic and ginger and sauté for another minute.
- Lower the heat, cover and allow to simmer for about one hour, stirring occasionally, until the split peas fall apart, adding up to 1 cup of water during cooking if it becomes too thick.
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- Rinse the split peas under cold running water to remove any dust and put into a large saucepan. Cover with double the amount of water and bring to a boil. Turn down to simmer and cook for approximately 40 minutes, until tender but not breaking up.
- Add 75ml of rapeseed oil in a pan along with the diced red onion and cook until the onion is soft and translucent, and the water has evaporated. Add the sliced garlic to the onion and cook for two minutes. Add the ginger puree and cook for a further minute
- Add the cumin seeds, black mustard seeds and turmeric and cook over a low heat for a further five minutes.
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