Date: Tue, 11 Oct 94 14:15:00 EDT
From: Lauren Bednarcyk (email@example.com)
As promised, here's my modified Laurel's Kitchen Dal recipe.
1.5 cups yellow or green split peas
1 tsp salt
.5 green pepper
1 tsp tumeric
.5 tsp curry powder
1.5 tsp black mustard seeds
juice of 1 lemon
Boil the yellow split peas in 2 cups water for about 30
minutes--until they are tender but not so long that they
lose their shape. They should be rather dry, like mashed
potatoes, but keep an eye on them. You may need to add a
little more water along the way. Stir in salt. While the
peas are cooking chop onion and green pepper. Combine with
tumeric and curry powder and set aside.
Heat up a heavy pan with a lid. When it is very hot, add mustard
seed and cover. The seeds will pop noisily; shake the pan during
this process to make sure they don't burn. (Traditionally, you do
the seed popping in oil. It works without, but you need to be
ready to add the next ingredients quickly.) When the sound quiets
down, add the onion mixture and a little water for saute. Saute
until onion is transparent and golden, and then stir this mixture
into the peas along with the lemon juice. Serve with Chapatis
(Indian bread) or over basmati rice, or whatever creative way
you feel like doing.
Makes about 4 cups.