DAHL (from memory but originally from The Vegetarian Epicure)
Easy: Cook split peas until smooth. Add the simmered spices and the salt at the end.
1. Cook 1 1/2 cup dried split yellow peas (or smaller Indian red "lentils")
in 4 cups water for 1-1/2 hour depending on size of peas (quick with red "lentils")
2. In heavy small skillet melt 3 Tablespoons butter or ghee (clarified butter) over very low heat, add the 8 spices, and let the aroma fill the house. After the peas are cooked, add spices and 1-1/2 t. salt. Play with the spices. Best with freshly ground spices. Better after re-heated 2 days later. Remember to remove the whole cloves and cinnamon stick.
1 teaspoon whole cumin
1 t. turmeric
2-3 cm cinnamon stick
1/4 t. cayenne
1/2 t. powdered ginger
1/2 t. powdered coriander
8 whole cloves
3/4 t. mustard seed
Enjoy! From Barb!
(follow Barb's advice to play with the spices!)
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4 comments:
Aha - too easy not to do immediately, I have started.
It's good - turned into a sort of red lentil curry soup - now I am going to wait the 2 days.
Next day - it is good with yogurt. Crema mexicana also works but yogurt is better.
In Trinidad dhal is this lentil powder - used sort of the way they use farinha de mandioca in Brazil. You say, "One roti, please, with plenty-plenty dhal!"
I am making it again.
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