Best 3 Green Split Pea Dhal Recipes

GREEN SPLIT PEA DHAL

Steps:

• Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
• Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
• Saute until spices are slightly roasted and everything is nice and melded.
• Add the tomato juice and water, allow to come to a boil.
• Add 1/2 of the remaining spice mixture and the split peas.
• Simmer for 30-35 minutes.
• Add carrots and last of the spice mixture.
• Simmer for 10-15 minutes.
• Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
• Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.

GREEN SPLIT PEA DAL

Steps:

• Boil split peas and carrots in 6 cups of water. I add a frozen roll of turkey breakfast sausage to the boiling peas, and scrape off the cooked meat every five minutes or so as the peas are cooking. You could just cook the sausage in the pot, and then add the water and peas to it if you prefer.
• After 45 minutes, turn heat to low, add coconut milk, curry powder and chicken base. Simmer over low heat for 30 minutes to an hour (or toss in a crock pot until needed.) Enjoy over warm rice.

CREAMY LENTIL AND SPLIT-PEA DHAL

Steps:

• Place lentils and split-peas in a bowl and add cold water to cover. Set aside for 30 minutes. Drain.
• Fill a large saucepan with water and bring to the boil. Add the lentils, split-peas, tumeric and chillies. Boil uncovered until the lentils and split-peas are tender (about 30 minutes). Drain, place in a bowl and mash coarsely. Set aside.
• In a saucepan, heat oil over medium-low heat and add the mustard seeds. Cook until they crackle (about 30 seconds). Stir in the cumin seeds and cook until aromatic (about 30 seconds). Stir in garam masala and ground coriander.
• Stir in the mashed lentils and peas, water, cream and tomato. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer, partially covered, stirring often for 4 minutes. Adjust the seasoning, stir in the fresh coriander leaves and serve hot.