Lndian Curried Dahl Spread

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Indian Curried Dahl Spread

 

1 cup dried yellow split peas, rinsed well

5 cups defatted broth

1 tablespoon dry sherry or apple juice

3 large clove garlic, minced

3/4 teaspoon cumin seeds

3/4 teaspoon mustard seeds

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Combine split peas and broth in Dutch oven and bring to boil over medium-high

heat.

Lower heat to medium-low and simmer, partially covered, until peas are soft and

most of water has been absorbed, 1 to 11/2 hours.

In 10-inch nonstick skillet set over medium-high heat, combine Sherry, garlic,

cumin, mustard seeds, turmeric and cinnamon and cook, stirring frequently, until

liquid evaporates, 5 minutes.

Remove from heat and let cool.

Mash peas with sauteed spices and refrigerate overnight. Add salt and pepper

before serving.

Makes 2 to 2 1/2 cups.