Spiced Dal with Salted Yogurt
4 serving
This recipe is served well with rice and lime-onion quick pickle.
Ingredients
- 2 Tbsp. Ghee
- 1 Yellow Onion, finely chopped
- 2 in. Ginger, grated
- 2 clove Garlic, grated
- 1 1/2 c. Yellow Split Pea, rinsed
- 2 tsp. Coriander Seed, ground
- 1 tsp. Ground Turmeric
- 1/2 tsp. Green Cardamom, ground
- 1/16 tsp. Red Pepper Flake
- 3/4 tsp. Kosher Salt, plus more as needed
- 1/2 c. Yogurt
- 1/8 tsp. Black Peppercorn, ground, for serving
- 4 c. Rice, cooked, for serving
Instructions
Instructions
1.
Cook the onion in the ghee over medium-high heat until softened and beginning to brown.
2.
Add ginger and garlic; cook briefly to mellow. Add 1/3 c. water and simmer until evaporated, 1 minute. Add split peas, spices, and salt; cook briefly until fragrant.
3.
Add 4 cups water and bring to a boil. Reduce heat and simmer until peas are very tender and most of the liquid is absorbed. Adjust salt and cover to keep warm.
4.
Mix the yogurt and 2 Tbsp. water in a small bowl; season with salt.
Serve dal over rice, drizzled with yogurt and topped with onion pickle and ground black pepper.
Comments
Used sour cream instead of yogurt. Very good again, will continue to make as an easy dinner.
Used a rather large vidalia onion; ground cardamom and coriander from whole spice with 1/4 tsp. salt; used 2 tsp. ginger-garlic paste instead of fresh ginger and garlic; only used 1/2 c. yellow split peas. Added a 1/2 tsp. salt (in addition to what was in the spices) to the dal.
Cooking time for the peas is not right - took at least twice what is listed, closer to 30 minutes.