Cook: 1 hour Rest: 15 minutes
This simple, economical spread of split peas or mung beans has been one of our favorites for more than thirty years.
- 2 cups split mung beans, chana dal, or yellow split peas
- 5 cups water
- 1 1/2 tbsp curry powder
Place the beans or peas and the water in a medium pot. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add the curry powder, mix well and cook uncovered for 30 minutes longer. Transfer to a serving bowl and let rest for about 15 minutes, to thicken slightly, before serving.
Hint: Serve rolled up in a corn or flour tortilla with toppings of your choice. I like them plain, while John usually tops his with some Sriracha sauce. Or try this Dal over baked potatoes or rice. It also makes a delicious sandwich spread when cold.