Best 3 Split Pea Dal Recipes

AARSI'S ULTIMATE TOOR DAL/ SPLIT PIGEON PEA LENTILS:

Steps:

• Wash the lentils at least 4-5 times until the water is somewhat clear.
• Soak the lentils in fresh water for 40 minutes.
• Heat ghee in a pressure cooker.
• Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
• When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
• Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
• Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
• Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
• Switch off the gas and place the pressure cooker aside to cool.
• Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
• Serve hot with rice and enjoy with your loved ones!

PASTA IN A SPLIT PEA SAUCE (DAL DHOKLI)

Steps:

• Put the toovar dal (tour dal is closest ingredient name on food.com) and 3 cups of water in a heavy pan and bring to a boil. Cover partially, turn the heat down to low, and simmer very gently for 1 hour. Close the lid for the last 15 minutes. Mash the dal against the sides of the pan and set aside.
• Put the 2 tablespoons oil in a large frying pan or saute pan and set over medium-high heat.
• When hot, put in the asafetida.
• Five seconds later, put in the cumin seeds.
• Wait another 5 seconds and put in the tomatoes. Stir the tomatoes for a minute.
• Now add the turmeric and mix it inches.
• Add the green chile, cilantro, salt, and 3/4 cup of water and bring to a boil. Cover, turn the heat down to low, and simmer for 7-8 minutes, or until the tomatoes are soft.
• Now add the tomatoes to the cooked dal.
• Add another 1 1/2 cups of water and the lemon juice. Stir and bring to a boil. Cover, turn the heat down to low, and simmer 15 minutes. THIS MUCH CAN BE DONE AHEAD OF TIME AND THE SOUP REHEATED WHEN NEEDED.
• Just before you sit down to eat, bring 4 quarts of water to a rolling boil in a large pot.
• Add 1 1/2 tablespoons salt and stir. Drop in pasta and stir.
• While the pasta cooks, put the 3 tablespoons of oil in a small pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds pop, a matter of seconds, put in the chile.
• Stir once or twice, or until the chile darkens, and pour the oil and seasonings into a large bowl.
• Add about 1/2 teaspoon salt to the mustard seed-chile mixture and mix.
• As soon as the pasta is ready, drain it and put it into the bowl with the oil. Toss thoroughly.
• To serve, stir the soup from the bottom and put about 3/4 cup in each of 6 soup plates. Divide the pasta into 6 portions and put a mound in the center of each plate. Serve immediately.

SPLIT PEA DAL

Steps:

• Bring 5 cups water to a boil. Rinse split peas and remove debris. Add split peas, cloves, and cinnamon stick to boiling water. Reduce heat, cover, and simmer, stirring occasionally, until peas are very soft and starting to break down, 1 to 1/2 hours (mixture should be soupy). If peas begin to stick before they're done, add more water 1/2 cup at a time. Remove and discard clove sand cinnamon stick if desired. When split peas are done, heat butter or oil in a separate pan. Melt butter or heat oil over medium heat. Stir in cumin, turmeric, mustard seeds, cayenne, coriander, and ginger and cook until fragrant, 1-2 minutes. Stir spice mixture into cooked split peas and add salt to taste. Meanwhile, cook rice until done. Divide rice onto plates and pour dal on top.