Curried Dahl Spread

Course : Curry
Serves: 1
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1 cup dried yellow split peas -- rinsed well
5 cups defatted broth
1 tablespoon dry sherry or apple juice
3 cloves 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 / Directions:

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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