Curried Dahl Spread

Recipe Ingredients

1 cup	237ml	Dried yellow split peas - rinsed well
5 cups	1185ml	Defatted broth
1 tablespoon	15ml	Dry sherry or apple juice
3 tablespoons	45ml	Clov garlic - minced (large)
3/4 teaspoon	3.8ml	Cumin seeds
3/4 teaspoon	3.8ml	Mustard seeds
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper

Recipe Instructions

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.

Source:
Healthful Cooking, Mary Carroll, Star Trib 2/10/99

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