Easy Moong Dal Mashed Yellow Split Peas Recipes

EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)

Steps:

• Boil the split yellow peas in plenty of water for about 1/2 hour to 3/4 hour, until tender. Add more water if it starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mash, most lentils will have lost their shape and most of the water will have evaporated.
• Remove pot from the heat, drain the lentils and add salt to taste. Cover and put to one side.
• Chop the onion, and mix with the jalapeno peppers, curry powder and turmeric.
• Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, add the black mustard seeds. Cover the pan, continue cooking the mustard seeds until the popping slows down.
• Add onion mixture to the pan and saute until the onion is translucent. Lastly, stir in the cooked split peas. Remove from heat and stir in the lemon juice half at first, try & add the rest if you like more. Taste and adjust seasoning.
• Garnish serving`s with choped cilantro leaves if you can get them. Serve with your fav. rice. (Always nicer next day)

EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)

Steps:

• In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
• Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
• Chop onion, and combine with the jalapeno, turmeric and curry powder.
• Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
• Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
• Garnish each serving with minced cilantro leaves.
• Serve with basmati rice.

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

YELLOW SPLIT PEA DHAL

Steps:

• Rince split pea until water runs clear.
• Boil 1 litre of water, add cinnamon stick, turmeric, chilli pieces and 2 slices of ginger. Simmer for 30-45 minutes (check packaging of split pea for recommended cooking lengths.)
• Heat oil in frying pan and add cumin seed. Fry for 30 seconds and add onion, chilli (add aditional chilli here if required), ginger. Fry until onion is soft. Add garlic, coriander, garam masala and salt and fry for further two minutes. Add tomato plus 100ml water and allow to cook for 20-30 minutes.
• Add spice mix to split pea and stir though. Squeeze in lemon juice and serve topped with coriander leaf.
• Eat as a main with roti or as a side.

MASHED PEAS

Steps:

• Bring chicken stock to a boil.
• Add all other ingredients.
• Cover and cook over a medium heat for 12-15 minutes or until the peas are soft.
• Mash pea mixture or puree them in a blender.
• Return the puree to a pot and simmer to rewarm.
• Serve in soup bowls.
• Garnish with a sprig of parsley or a twist of black pepper is desired.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.