Yellow Split Pea Dal With Tomato And Cilantro

Recipe Ingredients

4 cups	948ml	Water
1 cup	237ml	Yellow split peas - sorted, rinsed
1		Bay leaf
1/2 cup	31g / 1.1oz	Finely-diced onion
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground turmeric
1/2 cup	31g / 1.1oz	Roma tomatoes - seeded, diced fine
1/4 cup	4g / 0.1oz	Freshly-chopped cilantro
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

In a saucepan, place the water, split peas, and bay leaf, and bring to a boil. Reduce heat to medium, and cook for 30 minutes or until the split peas are tender and most of the water has been absorbed.

Meanwhile in a small non-stick skillet, saute the onion in olive oil for 5 minutes or until well browned. Add the garlic, ginger, cumin, and turmeric, and saute for an additional 1 minute while stirring constantly. Add the tomato and saute for an additional 2 minutes.

Add the onion mixture, cilantro, and salt to the cooked split peas and slightly mash with the back of a spoon while stirring in the final ingredients.

Transfer to a glass bowl and serve warm, chilled, or at room temperature with an assortment of vegetables, or breads such as chapatis or pitas.

This recipe yields 3 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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