Curried Dahl Spread
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 1
 

Ingredients:

  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
 

Preparation:

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