Dry Cooked Green Split Peas Recipes

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Steps:

• 1. Soak the dal in water to cover by 2 inches, about 2 hours, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Add the fenugreek seeds and asafoetida, then mix in the curry leaves and stir about1 minute. Add the ginger and green chili peppers, stir about 1 minute, then mix in the dal, 2 cups water, and salt, and bring to a boil over high heat.2. Reduce the heat to medium-low, cover the pan, and simmer, stirring as needed, until the dal is tender, about 7 minutes. Add 1/2 cup more water if the dal sticks to the pan. Mix in the tomato and lemon juice, cover, and soak over low heat, about 5 minutes. Remove to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.