Curried Dahl Spread
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India
Known as an Indian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon mustard seeds
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon dry sherry or apple juice
- Water
- 1 cup dried yellow split peas -- rinsed well
- 5 cups defatted broth
- 3 large clov garlic -- minced
Contains
MustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 sauted spices and refrigerate overnight. Add salt and pepper before serving. Makes 2 to 21/2 cups.
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Chef's knife
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Cutting board
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Wooden spoon