Indian

Dhal (curried split peas) takes 10 minutes to prepare.

Dhal (curried split peas) takes 30 minutes to cook.

Dhal (curried split peas) makes 8 servings.

The ingredients for Dhal (curried split peas) are:

1 c. dried split peas, mung beans, or lentils
2 1/2 c. water
1 t. turmeric
1/2 t. cayenne red pepper
1 t. salt
1 1/2 T. canola oil
1 large onion, thinly sliced lengthwise
1 t. cumin powder
10 whole cloves
5 whole black peppercorns (or just use 1/2 t. black pepper)

Here is how you make Dhal (curried split peas):

Note that cooking time does NOT include soaking time.Soak split peas in water 3-4 hours or by quick method. (Quick method: bring to boil, boil 2 minutes, then move pot to countertop or back of stove & allow to sit 1 hour.)Add turmeric, cayenne, & salt. Bring to boil, reduce heat, cover partially, & simmer 20-30 minutes. Peas should end up tender & starting to disintegrate. Add water if you want the dhal to be runnier.Meanwhile, saute the remaining ingredients until onions are well browned (10-12 mins.). Add onion mixture to cooked peas & cook a bit longer if you wish. Serve over white or brown rice.The cloves & peppercorns add delightful little bursts of flavor--go ahead & eat them rather than fishing them out!Serves 8 (about 1/2 c. servings).Adapted from More with Less Cookbook.Number of Servings: 8Recipe submitted by SparkPeople user RUTHXG.

The nutritional information for Dhal (curried split peas) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 116.7

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 294.9 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 6.8 g
• Protein: 6.3 g

Dhal (curried split peas) is Indian cuisine.

The dietary needs meet for Dhal (curried split peas) is Vegan