Green Split Pea Dal
Preparation
STEP 1
Put the split peas in a large 3-4 quart stockpot, and cover with water. Bring to a boil, lower to a simmer and simmer for 35-45 minutes until very tender.
STEP 2
While cooking the split peas, heat a large sauté pan over medium high heat and add olive oil, butter and cumin seeds. When the butter melts, add onion with a ¼ teaspoon of salt and cook for 5 minutes. Then add jalapeños, ginger, garlic, tomatoes, coriander, and turmeric and cook an additional 5 minutes until onions are tender.
STEP 3
When the split peas are very tender, and water is absorbed, add the onion mixture to the split peas and combine. Season with salt and black pepper and simmer for 5 minutes.
STEP 4
4. Garnish with cilantro and lemon juice and serve with naan bread.
Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4, 2/3 cup servings
*Estimate Only
Ingredients
- 1 cup Pereg Dried Split Peas
- 1 tablespoon Pereg Cumin Seeds ↗
- 1½ cups water
- 2 tablespoons extra virgin olive oil
- ¼ cup (½ stick) butter
- 1 cup yellow onions, small diced
- 1-2 (2 inch) jalapeños, small diced
- 2 teaspoons fresh ginger, minced
- 3 Pereg Garlic Cloves, minced ↗
- ¾ pound fresh Roma tomatoes, small diced
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- ½ teaspoon Pereg Kosher Salt ↗
- ¼ teaspoon Pereg Coarse Black Pepper ↗
- ½ bunch cilantro
- roughly chopped Juice of 1 lemon Naan for serving
Like the recepie? Add all associated ingredients to your bag
