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Recipes - Pea dal
Pale, fragrant with a warming 'heat'. This is a comparatively dry dal, so is very good eaten with a saucy curry. Serves 4 to 6.
Ingredients
200 g dried yellow split peas or chana dal (chickpeas) that have been soaked overnight in cold water
1 medium onion, finely chopped
2 teaspoons vegetable oil
2 medium-hot red chillies, roughly chopped (remove seeds for a milder version)
2 cloves garlic, crushed
1 teaspoon garam masala
Large pinch of salt
Handful of fresh coriander leaves
Instructions
1. Boil split peas in enough water to cover for 20 minutes until tender, drain. Reserve cooking liquid for later.
2. Heat oil in a large pan, add chillies, garlic, garam masala and salt and fry for a few minutes until the chillies and garlic are starting to soften.
3. Add drained peas and cook for 8 to 10 minutes on a medium heat, stirring occasionally. Add splashes of the reserved cooking liquid from the peas to keep it moist.
4. Mash the mixture or puree in a blender, adding more of the reserved liquid to bring it to a textured dropping consistency.
5. Serve garnished with fresh coriander leaves.
2. Heat oil in a large pan, add chillies, garlic, garam masala and salt and fry for a few minutes until the chillies and garlic are starting to soften.
3. Add drained peas and cook for 8 to 10 minutes on a medium heat, stirring occasionally. Add splashes of the reserved cooking liquid from the peas to keep it moist.
4. Mash the mixture or puree in a blender, adding more of the reserved liquid to bring it to a textured dropping consistency.
5. Serve garnished with fresh coriander leaves.
