Source: May All Be Fed: Diet for a New World
Date tried: Aug 21, 2016
Yield: 8 servings
Time needed: 50 minutes
Dal is the ubiquitous accompaniment to almost any meal in India and there must be as many recipes as there are cooks in that vast country. I have several among my cookbooks and in my opinion, this is by far the best.
7 cups vegetable stock or vegetable bouillon
1 lb. yellow or green split peas
1 medium onion, chopped
2 medium carrots sliced into 1/4” rounds
2 medium boiling potatoes, unpeeled, cut into 1/2” cubes
2 Tbsp. canola oil
2 tsp. cumin seeds
1 tsp. black mustard seeds
2 tsp. curry powder
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. finely grated fresh ginger root
2 garlic cloves, minced
1 tsp. fine sea salt
1/8 tsp. cayenne pepper
Put vegetable stock and split peas into a large pot.
Cover and bring to a boil.
Immediately reduce heat and simmer until peas are tender, about 25 minutes.
Stir in the onion, carrots and potato.
Cover and return to a boil.
Immediately reduce heat and simmer, stirring occasionally, until potatoes are almost tender, about 15 minutes.
Heat canola oil in a small frying pan over medium heat.
Add cumin and mustard seeds, curry powder, ground coriander, ground cumin, turmeric, grated ginger root, minced garlic, salt and cayenne. (It is easiest to mix all these in a small bowl first and add them all together.)
Cook, stirring constantly, until mustard seeds begin to pop, about 30 seconds.
Stir the spice mixture into the soup.
Cover, return to a boil, reduce heat and simmer for 5 minutes.
Mash some of the vegetables and peas until the dal reaches desired consistency.