Serves 6 to 8; Prep time: 20 minutes; Cooking time: 2 hours
From the Shoshoni Cookbook, by Anne Saks & Faith Stone (The Book
Publishing Company Summertown, TN) ISBN #0-913990-49-3. This is
a truly wonderful vegan cookbook. I would recommend it to everyone,
vegan and non-vegan alike! This is my favorite dal, which is a staple
in the Indian diet. Serve with plain brown rice & vegetable curry
1. Rinse split peas. Bring water to boil in a large pot, and add peas.
Return to boil, stir, then lower heat, and simmer 1« to 2 hours until
- 1« C dried yellow or green split peas
- 5 C water
- 1 T sesame or canola oil
- 1 T black mustard seeds
- 1 T cumin seeds
- 1 clove garlic, minced
- ¬ tsp turmeric or saffron
- « tsp. chili paste, or a pinch or cayenne pepper
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tomato, finely chopped
- 1 tssp. salt, or to taste
2. In a skillet, heat oil and saut, mustard seeds until they "pop"
and turn grey. Add cumin seeds and fry until golden. Make sure to
cover the pan when cooking seeds, or they'll "pop" all over your
kitchen! Add garlic, turmeric or saffron, chili paste or cayenne,
ground cumin, and coriander. Saut, 2 minutes. Add tomato and saut,
until the tomato is good and mushy (about 3-5 minutes).
3. Add spices, salt, and tomato to peas, and cook 30 minutes.
Nutritional information per serving: Calories 165; Protein 9 gm;
Carbohydrates: 25 gm; Fat 2 gm; Percentage of calories from fat: