Monday, March 30, 2009

Yellow Peas II - Moong Dal

For the ease of the recipe index, I've decided to do a separate post for the Split Pea Soup and the Moong Dal (mashed yellow peas). This is supposed served with rice, but I didn't feel like cooking a pot of rice, so here it is, all by its lonesome, and hardly missing its starchy friend. You can easily double the lifespan of the peas though, so I will next time!

I probably should have taken the picture before I started eating, but I had no idea I'd be eating 1 1/2 cups of peas for dinner. That seems wrong, somehow. But I did, and they were goooo-OOOD! Hence, the mostly empty bowl of yellow peas that Mark had, just moments earlier, commented looked and smelled good. I hope he enjoys the two tablespoons I left him...

Here's the recipe, which I've adapted from

* 2 cups soaked yellow split peas
* 1 teaspoon salt
* 1 medium yellow onion, chopped
* 1 teaspoon turmeric
* 1 teaspoon curry powder
* 2 tablespoons olive oil, peanut oil, or ghee
* 1 lemon, juice of
* 2 T coconut milk

optional add-ins:

raisins, shredded coconut, peanuts, fresh cilantro or parsley


1. Boil peas in a large pan with enough water. They are ready when the peas are soft and have lost some of their shape. Add more water if necessary! This may take 20-30 minutes.

2. Meanwhile, chop onion.

3. When peas are soft, drain, add salt, and leave in a bowl, covered.

4. Heat the oil or ghee over medium heat in a heavy saute pan with lid.

5. Add the onion and spices to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

6. Garnish.

1 comment:

  1. yellow split peas are one of my favorites. maybe one day I'll get around to posting a coconut milk soup with yellow split peas...maybe.