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Title: Yellow Split Pea Dal
Categories: Curry, Indian
Yield: 4 Servings

1 c Yellow split peas;
-(uncooked)
2 c Water; (or vegetable broth)
1 ts Turmeric
1/4 ts Cayenne
1/2 ts Salt; plus more to taste
1 tb Margarine
1 md Onion; diced
1 1/2 ts Cumin; whole seeds or ground
2 Whole cloves
1 ds Pepper; to taste
1 Lemon; juiced
4 Curry leaves

Prep time: 5 mins Cook time: 45 mins Total time: 50 mins

In a large pot, combine the uncooked yellow split peas and the water
or vegetable broth. Bring to a slow simmer.

Add the turmeric, cayenne, curry leaves, and 1/2 ts of salt, and
cover.

Cook for at least 20 minutes, covered, until the yellow split peas are
fully cooked, stirring occasionally. If you prefer a smoother texture,
continue to cook the dal for an additional 10 to 15 minutes to allow
the yellow split peas to break up even more.

Once the split peas are almost done, in a separate large skillet or
frying pan, heat the onion, cumin, and clove in the margarine. Cook
for 4 to 6 minutes, or until the onion is soft.

Add the spiced onion mixture to the split peas, and allow to simmer
for at least 5 more minutes.

Add lemon juice. Add a dash of pepper and more salt, if desired, and
serve hot with rice or alone in a soup bowl. Enjoy!

Variations:

Yellow lentils will work great in this recipe, but will likely need a
little less time to cook.

When using whole peas, soak them first or extend the cooking time.

If you happen to have asafoetida hing spice on hand, add a little to
the onion mixture during the last 30 seconds of cooking for extra
flavor.

Add 1 to 2 tb of tomato paste to the dal along with the tadka.

Recipe by Jolinda Hackett

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