Dal is a spicy Indian stew traditionally served with rice or bread. This recipe makes a big batch, about 8 to 10 servings. You can use split peas or lentils. I prefer yellow split peas which my local grocery store doesn't carry, but Whole Foods Market sells them in the bulk bin department.
1 large onion, diced (about 2 cups)
4 cups water
1 1/2 teaspoons minced fresh garlic (or 1 teaspoon garlic powder)
1 1/2 teaspoons minced fresh ginger (or 1/4 teaspoon ground ginger)
1 teaspoon curry powder
1 teaspoon ground turmeric
2 cups dried split peas or lentils
1 large tomato, chopped
1 4 oz. can diced mild green chilies
Salt and pepper if desired (1 teaspoon salt and 1/4 to 1/2 tsp. red or black pepper)
Saute' the onions with 1/4 cup water in a large pot for about 10 minutes. Add 2 tablespoons water, the garlic, ginger, curry powder and turmeric and cook one minute longer. Add the remaining water, the split peas, tomato and chilies. Cook, covered, until the peas are tender, about 45 minutes to one hour. Season to taste with salt and pepper.
Mash or puree the cooked dal in a blender if you prefer a smoother consistency. Add more water if you like it thinner.
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