First off, I have to thank my dear friend Janet for telling me about this dish and I hope she shares her chicken curry my way (hint hint!). My comfort has always been Italian cooking but I love to travel the globe in the kitchen. From the flavor blast from this dish, I know we'll be traveling to India again soon for dinner.
Yesterday in between frolicking outdoors I had a stew pot full of saved vegetable clippings and turkey bones simmering away all day and some dough rising for bread later with dinner. I believe my yeast may be old. It doesn't rise as much and I can't get those large bubbles of air in my bread. Seems too dense for my liking. It's good, just dense.
This is a recipe I nabbed from the web. This is a very healthy meal, full of taste and easy to make. The recipe called for yellow split peas. A split pea is a split pea. All I had was green, so that's what I used.
Split Pea Dhal
- 2 cups split peas (yellow or green)
- 4 cups water or broth
- 2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 tbsp butter
- 1 large onion diced
- 3 tsp cumin
- 4 whole cloves
- 1/4 tsp black pepper
In a large pot, place the peas in the broth or water and bring to a simmer. Add the turmeric, cayenne, salt and pepper and cover. Allow to cook for at least 25 minutes, stirring occasionally.
In a large skillet, heat the onion, cumin, and cloves in the butter. Cook for 4 to 6 minutes, until onion is translucent. Add the onion and spices to the split peas and allow to simmer for at least 5 more minutes.
Add a dash of pepper and more salt if desire. Serve over hot brown rice or alone in a soup bowl.