Easy Curried Yellow Dal (yellow Split Peas)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 cup dry yellow split peas
• 1 tablespoon butter (can use oil or butter substitute to make this vegan)
• 1/2 medium onion, chopped
• 2 garlic cloves, finely minced
• 1/2 teaspoon fresh gingerroot, finely minced
• 2 cups low sodium vegetable broth
• 1 cup water
• 1/2 teaspoon salt
• 1 tablespoon curry powder (i prefer a mild, yellow indian variety)
• 1 tablespoon cumin
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon garam masala (optional)
• 1/2 cup fresh cilantro, chopped for garnish (optional)

Recipe

• 1 in a medium saucepan melt butter over medium heat. add chopped onion and salt. saute until soft, about five minutes. add garlic and saute until fragrant, about 30 seconds.
• 2 add remaining spices and stir. saute for about 1 minute, cooking spices. if spices start to stick to pan, add some water - 1/4 cup should do. add peas and stir to coat with butter, onion, and spice mixture. add broth, 1/2 cup water and bring to boil. cover and reduce heat to simmer.
• 3 simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). garnish with chopped cilantro/coriander leaves before serving.
• 4 options: serve with hot basmati or brown rice for a filling one-dish meal. or, double the broth/water to make a curried pea soup. to turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
• 5 update 1/6/2010: some people have reported issues with the peas taking longer to soften. i have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. i have heard salt interfers with lentils softening perhaps it is the same for split peas. curry powder - i usually use a mild indian yellow variety, the all-purpose kind found in most us supermarkets. but i have also made this with a hot madras and it was also delicious (but spicy!).