BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
TOOR DAL (SPLIT YELLOW PIGEON PEAS)
Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.
Provided by Tejal Rao
Categories dinner, soups and stews, main course, side dish
Time 4h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 12
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.
GREEN SPLIT PEA DAL
Make and share this Green Split Pea Dal recipe from Food.com.
Provided by Random Rachel
Categories < 4 Hours
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil split peas and carrots in 6 cups of water. I add a frozen roll of turkey breakfast sausage to the boiling peas, and scrape off the cooked meat every five minutes or so as the peas are cooking. You could just cook the sausage in the pot, and then add the water and peas to it if you prefer.
- After 45 minutes, turn heat to low, add coconut milk, curry powder and chicken base. Simmer over low heat for 30 minutes to an hour (or toss in a crock pot until needed.) Enjoy over warm rice.
Nutrition Facts : Calories 579.1, Fat 26.7, SaturatedFat 16.6, Cholesterol 45.4, Sodium 533.3, Carbohydrate 55.6, Fiber 22, Sugar 11.2, Protein 32.5
GREEN SPLIT PEA DHAL
Exotic yet cheep to make, this beautiful soup smells like an Indian restaraunt while it cooks, and fills you up like a meal! with the healthy fiber and protein of split peas and the vitamins and minerals of carrots, spinach, and tomatos, all in a curry base that can blow your socks off if you choose, this is one of my favorite winter and spring survival foods.
Provided by BrotherAdso
Categories Beans
Time 1h15m
Yield 3-7 serving(s)
Number Of Ingredients 19
Steps:
- Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
- Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
- Saute until spices are slightly roasted and everything is nice and melded.
- Add the tomato juice and water, allow to come to a boil.
- Add 1/2 of the remaining spice mixture and the split peas.
- Simmer for 30-35 minutes.
- Add carrots and last of the spice mixture.
- Simmer for 10-15 minutes.
- Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
- Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.
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