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Curried Dahl Spread
1 cup dried yellow split peas -- rinsed well
5 cups defatted broth
1 tablespoon dry sherry or apple juice
3 large clove garlic -- minced
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine split peas and broth in Dutch oven and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until peas are soft and most of water has been absorbed, 1 to 11/2 hours.
In 10-inch nonstick skillet set over medium-high heat, combine Sherry, garlic, cumin, mustard seeds, turmeric and cinnamon and cook, stirring frequently, until liquid evaporates, 5 minutes. Remove from heat and let cool.
Mash peas with sauteed spices and refrigerate overnight. Add salt and pepper before serving. Makes 2 to 21/2 cups.
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