Matar Dall (Yellow Split Pea Dhal)

225g       yellow split peas
20 fl oz    water
1 tsp        salt
¼ tsp       turmeric
1¼ tsp     cumin, ground
2½ tbsp lemon juice
1¼ tsp   coriander, ground
¼ tsp       cayenne
¼ tsp       garlic powder
1 pinch    sugar
4 tbsp    ghee/oil
1 pinch    cumin seeds
3 or 4      red/green chilies
2 medium onions, chopped
¾ tsp       ginger, grated
1              bay leaf
2½ tbsp tomato paste

1 small handful of finely chopped coriander
1   Wash the split peas and soak them in water for 45 minutes. Drain, rinse & cover with fresh water & bring to the boil. Add salt & turmeric and boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover and simmer until soft, about 30 minutes. Remove from heat and stir in the cumin, lemon juice, coriander, cayenne, garlic and sugar.

2   Heat ghee/oil in a large pot and fry chopped onions until almost brown then add the cumin seeds, chilies, ginger and bay leaf for 1 minutes on a low heat, stirring frequently. Add tomato paste. Add the split pea mixture or dhal, stirring all the time. Sprinkle with the paprika and mix well.

Cook over a low heat for 15 to 20 minutes and serve in a dish sprinkled with the coriander.

Serves 4


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Filed under India/Pakistan, Vegetarian

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