Subject: Masala Dal (Indian Spiced Split Peas)
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 08 2003 - 06:17:09 EDT
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FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for today's food
funny.
If toast always lands butter-side down, and cats always land on their
feet, what happens if you strap toast on the back of a cat and drop it?
- Steven Wright
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TODAY'S RECIPE
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Today's recipe is one of more than 60 authentic Asian recipes
contained in edition #30 of World Wide Recipes EXTRA! It's available
for only $5 at http://www.worldwiderecipes.com/extra or by sending a
blank email to mailto:Check@wwrecipes.com and years from now you will
probably kick yourself for not buying it now.
An Indian meal wouldn't be complete, as far as I'm concerned, without
a "dal" or legume dish, and this is one of the best.
Masala Dal (Indian Spiced Split Peas)
1 1/2 cups (375 ml) yellow split peas
1/2 tsp (2 ml) turmeric
1 Tbs salt
1/2 cup (125 ml) vegetable oil
1 tsp (5 ml) cumin seeds
2 medium onions, finely chopped
Cayenne pepper to taste (optional)
Chopped cilantro (coriander leaves) for garnish
Soak the peas in enough water to cover generously for 1 hour. Drain
and place the peas and the turmeric in a large pot with 5 cups (1.25
L) water. Bring to a boil, stirring occasionally. Reduce the heat
and simmer partially covered for 45 minutes, stirring occasionally.
Remove from the heat and beat with a whisk or wooden spoon until
pureed. Stir in the salt. [Note: The pea mixture may be prepared in
advance up to this point, and kept refrigerated for up to 4 days, or
frozen almost indefinitely.] Reheat the dal immediately before
serving, adding a little water if necessary to make it the consistency
of thin mashed potatoes.
Heat the oil in a skillet over moderate heat until the oil is almost
smoking. Add the cumin seeds and fry for about 10 seconds. Add the
onions and fry, stirring frequently, until they are dark brown, about
20 minutes. Add the optional cayenne pepper if you are using it.
Pour the oil and onion mixture over the split pea puree and serve
immediately, garnished with chopped cilantro. Serves 4 to 6.
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