Sarah’s Cooking Corner – Split Pea Dahl (By Sarah Sutherland)
It looks a little green, so you may have to take my word on this one… but split pea dahl is one of my family’s favorites! This dahl is super inexpensive and healthy served over brown rice, as well as being one of the most satisfying dishes I’ve ever had. The fried spices are combined to create your own spicy authentic curry, then mixed into tender peas. The result: a wonderfully aromatic kitchen and a tasty dinner that everyone will enjoy!
- 1 cup dried green split peas
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon tumeric
- 1/2 teaspoon dry mustard powder
- 1/8 teaspoon cayenne pepper (optional)
- Cooked Brown Rice
- Bring one quart of water to a rolling boil; add split peas. Simmer on medium-high for 45 minutes or until peas are tender. You may need to add water so often; stirring occasionally.
- While boiling the peas, you can get started on the brown rice. They take about the same amount of time to cook.
- After the peas are tender, heat the olive oil in a skillet. Combine all the spices and fry in the hot oil. The mixture will resemble a thick paste.
- When the paste has been formed, cook for 5 more minutes. Scoop some of the excess moisture from the dahl and whisk the spices into it. Cook for another 5 minutes, then pour the entire sauce into the peas again.
- Serve very hot over brown rice.
I adapted this recipe from the one I found on hillbillyhousewife.com.