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