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Curried Split Pea Dahl

Serves 4 generously with rice and a side veggie.
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Ingredients
  

  • 1 cup dried split peas; soaked for 3-4 hour and rinsed OR prepped using the Quick Method*
  • 2 1/2 cups filtered water
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoon cumin seeds
  • 1 teaspoon cayenne pepper; optional
  • 2 tablespoons Original Ghee
  • 1/2 cup shallots or scallions; diced
  • 2 teaspoons good salt
  • 1 teaspoon freshly cracked pepper

Instructions
 

  • Place rinsed, soaked peas into a pan with the filtered water.
  • Stir in the turmeric, curry powder and cayenne.
  • Over medium heat, bring to boil and then reduce heat and cover partially. Simmer for 20-30 minutes or until all the water has evaporated. Peas should be tender and beginning to disintegrate. If too thick, slowly add more water for desired consistency.
  • In a small fry pan, heat 1 tablespoon ghee.
  • Add the fennel, coriander and cumin seeds along with the shallot and sauté until the seeds release their aroma and the shallots are lightly brown. Set aside.
  • Stir the cooked seeds, shallots, salt, pepper and remaining ghee into the split peas.

Notes

Serve with white or brown basmati rice. When rice is done, stir in Turmeric + Black Pepper Ghee and season with salt and pepper to taste.
 
*Quick Method
1. Rinse the beans under cool running water. Check and discard any stones or other debris. Drain.
2. Transfer to the saucepan and cover with about 2 inches of water.
3. Bring the water to a boil over high heat. Cook the beans for 1 minute, and then remove the pot from the heat.
4. Cover with a lid and let the beans to soak in the warm water for 1 hour.
5. Drain the beans into a colander. Rinse and begin to cook according to your recipe
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