Warm Spicy Dhal

[Guest guest]

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Warm Spicy Dhal

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Serve with rice, chappatis or naan bread, and whatever main dish you

like-- perhaps eggs, fried eggplant or mushrooms.

 

 

----Ingredients----

 

8 oz. yellow split peas

2 onions, chopped

1 large bay leaf

2 1/2 cups stock or water

salt and pepper

2 tsp. black mustard seeds

2 tsp. butter, melted

1 garlic clove, crushed

1 inch cube fresh ginger root, grated

1 small green pepper, sliced

1 tsp. ground turmeric

1 tsp. garam masala or mild curry powder

3 tomatoes, skinned and chopped

fresh coriander or parsley, as garnish

 

----Directions----

1. Put the split peas, 1 onion, and the bay leaf in the stock or water,

in a covered pan. Simmer for 25 minutes, seasoning lightly toward the

end.

 

2. In a separate pan, fry the mustard seeds in the butter for about 30

seconds until they start to pop, then add all the remaining onion, along

with the garlic, ginger, and green pepper.

 

3. Sauté for about 5 minutes until softened, then stir in the remaining

spices and fry for a few seconds more.

 

4. Add the split peas, tomatoes, and a little extra water if it needs

it. Cover and simmer for a further 10 minutes, then check the seasoning

and serve hot, garnished with coriander or parsley.

 

 

 

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Serves 4-6

(from Roz Denny's The Ultimate Vegetarian Cookbook)