Curried Dahl Spread

Serving Size : 1
Ingredients

for prepare Curried Dahl Spread

:

Amount	Measure	Ingredient - Preparation Method
1	cup	dried yellow split peas - rinsed well
5	cups	defatted broth
1	tablespoon	dry sherry or apple juice
3	large clov	garlic - minced
3/4	teaspoon	cumin seeds
3/4	teaspoon	mustard seeds
1/2	teaspoon	ground turmeric
1/2	teaspoon	ground cinnamon
1	teaspoon	salt
1/2	teaspoon	freshly ground black pepper

Dahl or dal, a great toast topper, is a traditional puree served with Indian curry dinners. (Adapted from Mollie Katzen's "Still Life With Menu," Ten Speed Press; 1988.) Combine split peas and broth in Dutch oven and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until peas are soft and most of water has been absorbed, 1 to 11/2 hours. In 10-inch nonstick skillet set over medium-high heat, combine Sherry, garlic, cumin, mustard seeds, turmeric and cinnamon and cook, stirring frequently, until liquid evaporates, 5 minutes. Remove from heat and let cool. Mash peas with sauteed spices and refrigerate overnight. Add salt and pepper before serving. Makes 2 to 21/2 cups.

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