EASY CURRIED YELLOW DAL (YELLOW SPLIT PEAS) RECIPE – FOOD.COM
Total time: 1 hours 10 minutes
Prep time: 10 minutes
Cook time: 1 hours
Yield: 3-4 serving(s)
|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)|
- 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.
- 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.
- 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.
- 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.
- 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!).
Calories 284.7, FatContent 5.4, SaturatedFatContent 2.6, CholesterolContent 10.2, SodiumContent 432, CarbohydrateContent 44.6, FiberContent 18.1, SugarContent 6.2, ProteinContent 17.1
NEW POTATO AND PEA CURRY WITH YELLOW SPLIT PEAS [VEGAN, GLUTEN …
Provided by: Annabelle Randles
Cook time: 55 minutes
Yield: 6 servings
Provided by: WOMANSDAY.COM
Categories: low-fat,vegan,vegetarian,dinner,side dish
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 0S
|2 tsp. olive oil|
|1 large onion|
|1 clove garlic|
|1 1/2 tsp. curry powder|
|2 c. water|
|2 medium New potatoes|
|1 c. dried yellow split peas|
|2 c. baby spinach|
- Heat oil in 3-qt saucepan over medium heat. Sauté onion and garlic 6 minutes until golden, add curry powder and cook 30 seconds.
- Add water, potatoes and split peas; bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes until potatoes and split peas are tender. Remove from heat; stir in spinach just until wilted.
Calories 189 calories