Indian Dahl Curry
Ingredients
| 1 cup of orange or yellow split peas | ||
| 1/4 cup unsalted butter | ||
| 1 medium onion, chopped | ||
| 2 cloves garlic, minced | ||
| 1 tsp ground cumin | ||
| 1 tsp black mustard seed | ||
| 1/2 tsp ground fenugreek | ||
| 12 tsp ground coriander | ||
| 1 tsp tumeric | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 tsp crushed red pepper flakes | ||
| 1 cup coarsely chopped fresh or canned tomatoes | ||
| 2 medium potatoes, peeled and cubed | ||
| juice of 1 lime |
This is a delicious nourishing split-pea curry dish that is common to India. Flavored with onions, garlic, cumin, black mustard seeds, fenugreek and coriander.
- Rinse the split peas and soak in water to cover overnight. Drain.
- In a large pot melt butter over moderate heat.
- Add onion, garlic cumin, mustard seed, fenugreek, coriander, turmeric, salt and pepper. Saute for 5 minutes.
- Add tomatoes, drained split peas, and enough water to cover.
- Bring to a boil, then lower heat and simmer for 1 hour or until the split peas are tender.
- Add the potatoes for the last 20 minutes of cooking.
- Stir in lime juice.
- Serve hot with jasmine or basmaiti rice.
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