MY COOKBOOK

MY COOKBOOK
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26.7.12

VEGETABLE WITH SPLIT PEAS DAL


Of all the cuisines, the Indian kitchen makes the tastiest dishes from split peas, chickpeas and lentils. With at least 30 different languages, India has a diverse population. I lack even the most basic knowledge and experience to determine authenticity and I am certain nothing I make will come close to authentic Indian food. Besides I am not able to eat anything hot, so for sure any Indian style dish I may cook will be mild even by North American standards. But boy, was this ever tasty! Cook the dal first, sauté the vegetables [in this case wax beans], add the dal, heat through and serve. This is a crunchy dal, if you like it mushy, cook the split peas longer. If you like heat, add crushed up chilli pepper. You can make the dal from lentils too and replace the wax beans with broccoli, green beans or cauliflower. The possibilities are endless. This is a mild version.

Split Peas Dal:

3/4 cup yellow split peas
2 garlic cloves, peeled
Light sprinkling of chili flakes [I put in 4 flakes]
1/4 cup chicken stock

The Vegetable:
2 cups wax beans, cleaned and chopped
2 Tbsp oil
1/4 cup chicken stock
1/2 tsp tiny dark brown mustard seeds
1/2 tsp cumin seeds
Salt to taste
sprinkling of cilantro

• Cook the split peas in water for 15 minutes.
• Drain and place in a food processor.
• Add 2 garlic cloves, chili flakes and 1/4 cup chicken stock
• Pure and set the dal aside. The dal should have some crunchy bits in it.
• Place 2 Tbsp oil in a non-stick fry pan.
• Add the wax beans and 1/4 cup of chicken stock.
• Sauté beans on medium heat. Do not add more liquid.
• When the chicken stock is cooked away, add the mustard seeds and the cumin.
• When the mustard seeds begin to pop, add the reserved dal.
• Heat through and serve.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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