Prep Time: 30
Cook Time: 60
Ingredients500 gm organic yellow split peas Plenty of water 1 level tablespoon Himalayan salt or Celtic salt (use less if using table salt) (1) Wash, rinse and drain peas 3 times, cover well with water and set aside to soak for 30 mins. (2) Drain the peas and add fresh water to cover peas well in a large pot, add the salt and bring to the boil. (3) Turn down heat to simmer, half-covered, for 1 hour, stirring occasionally. (4) Add a cup of hot water when water level boils down to surface of peas. Do not allow peas to burn. (5) After 1 hour, peas should be mushy or look like grainy puree. (6) Add 1 cup hot water, mix well. Turn off heat. Leave to cool slightly. (7) Dhal will thicken and solidify as it cools. Add hot water and mix well to desired consistency.
Directions: How to Cook Delightful Dhal Curry½ cup extra-virgin cold-pressed olive oil 1 tablespoon butter 4 medium onions, chopped 1 rounded tablespoon garlic, finely chopped or minced 1 rounded tablespoon ginger, finely chopped or grated 8 cardamoms, crushed (or 1 level teaspoon powdered cardamom) 1 level teaspoon turmeric powder 1 level teaspoon dried chilli powder 1 rounded teaspoon coriander powder 1 rounded teaspoon cumin 10 button mushrooms, quartered (Optional. I used these leftovers which were still fresh) 1 avocado, cut into 1cm cubes (Optional. I used this as I had 3 ripe avocados) 2 medium tomatoes, cut into 8 sections then halved (Optional. I had these on hand) Other veggie suggestions (but don't add too many, the star of the show is the dhal): - green and/or red fresh chillis, deseeded and cut into half crosswise - pimentos, cut into bite-sized pieces - okra (ladies fingers), each cut into 2 or 3 pieces crosswise - cauliflower or broccoli, broken into small florets - snow peas, deveined and cut or broken into half - green peas - carrots, skinned and cubed - roasted cashew nuts - raisins or dried sultanas Garnishing: Sour cream or yoghurt, or fresh butter Fresh coriander, cut into 2cm pieces (8) Heat oil and butter over medium heat. Do not allow oil to smoke. (9) Fry onions, garlic and ginger till onions are golden, about 10 to 15 mins. Push aside in pan. (10) Tilt pan to collect oil on one side. Fry all spices in the oil for 5 to 10 mins, or till fragrant. (11) Mix onion/garlic/ginger mixture with the spices and stir-fry another 5 mins. (12) Add mushrooms and avocado to the mixture and stir-fry 5 mins. (13) Add tomatoes to the mixture and stir-fry gently for 2 to 3 mins. (14) Add fried vegetable mixture with its oil to the dhal and mix well. Add hot water to the dhal if necessary. (15) Spoon into serving dish or individual bowls. (16) Garnish with 1 teaspoon of sour cream/yoghurt/butter per serving and fresh coriander. Tip: - For eating with rice, naan, bread or noodles/pasta, the consistency should be like thick gravy. - For eating as a soup, add hot water to make a thinner, soupy consistency. Add a little more salt if necessary. Perfect with toasted bread.
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