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Ingredients
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Quantity
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|
Dried yellow split peas – rinsed well
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1 cup
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Defatted broth
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5 cups
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Dry sherry or apple juice
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1 tbsp
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Garlic clove – minced
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3 large
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Cumin seeds
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¾ tsp
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Mustard seeds
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¾ tsp
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Ground turmeric
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½ tsp
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Ground cinnamon
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½ tsp
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Salt
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1 tsp
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Freshly ground black pepper
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½ tsp
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Dahl or dal, a great toast topper, is a traditional puree served
with Indian curry dinners.
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.
