Yellow Split Pea Dal with Tomato and Cilantro

 
4 cups water
1 cup yellow split peas, sorted and rinsed
1 bay leaf
1/2 cup onion, finely diced
1 T. olive oil
1 T. garlic, minced
1 T. ginger, minced
1 t. ground cumin
1 t. ground turmeric
1/2 cup Roma tomatoes, deseeded and finely diced
1/4 cup freshly chopped cilantro
1/2 t. salt
 

In a saucepan, place the water, split peas, and bay leaf, and bring to a boil. Reduce heat to medium, and cook for 30 minutes or until the split peas are tender and most of the water has been absorbed. Meanwhile in a small non-stick skillet, saute the onion in olive oil for 5 minutes or until well browned. Add the garlic, ginger, cumin, and turmeric, and saute for an additional 1 minute while stirring constantly. Add the tomato and saute for an additional 2 minutes. Add the onion mixture, cilantro, and salt to the cooked split peas and slightly mash with the back of a spoon while stirring in the final ingredients. Transfer to a glass bowl and serve warm, chilled, or at room temperature with an assortment of vegetables, or breads such as chapatis or pitas.

Yield: 3 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett