Ingredients for Dhal Curried Split Peas
- Split Peas
- 2 1/2 cups water
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 tablespoons butter
- 1 medium onion, chopped
- Whole Cumin Seed
- Cloves
- Black Peppercorns
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How to Make Dhal Curried Split Peas
- Soak 1 cup of split peas (or mung beans) in 2 1/2 cups of water for 3-4 hours.
- In a medium saucepan, combine the soaked peas, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper (adjust to taste), and 1 teaspoon salt. Bring to a boil.
- Reduce heat to low, partially cover, and simmer for 20-30 minutes, or until the peas are tender and starting to disintegrate.
- Add more water (1/4 cup at a time) if needed to maintain a thick, gravy-like consistency.
- Meanwhile, in a small skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and sauté until softened.
- Add 1 teaspoon cumin seeds, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, and a pinch of black pepper to the skillet. Sauté until fragrant (about 1 minute).
- Continue sautéing the onions until they are well-browned and caramelized.
- Stir the sautéed onions and spices into the cooked peas.
- Serve hot over steamed rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
14g
Fat
18g
Carbs
7g
