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Split Pea Soup With Spices And Coconut Indian Recipe
Ingredients
recipe for : Bengali Cholar Dal
:DAL:
1 cup split chickpeas (chana dal) or split yellow peas, washed, soaked for 1 hour, and drained
3 1/2 cups water
1/2 teaspoon turmeric
3/4 teaspoon salt, or to taste
1 teaspoon sugar
:THE TEMPERING:
2 teaspoons coconut oil or safflower oil
1/4 cup large coconut flakes, dry or fresh
1/2 teaspoon cumin seeds
2 (2-inch) cinnamon sticks
seeds of 2 cardamom pods, lightly crushed
2 bay leaves
3 cloves
3 whole dried red chiles or red pepper flakes, to taste
1 (1-inch) knob of ginger, minced
2 tablespoons roughly chopped raw cashews
2 tablespoons raisins
1/4 to 1/2 teaspoon red pepper flakes, for garnish
Method
Dal: Combine the split peas with 3 1/2 cups of water and the turmeric in a saucepan
Partially cover and cook over medium heat for 30 to 40 minutes, or until the split peas are very tender
Stir in the salt and sugar
Reduce the heat to low and simmer while you make the tempering
The tempering: Heat the oil in a small skillet over medium heat
Add the coconut flakes and cook until golden, about 1 minute
Remove the coconut flakes from the pan and set aside
Add the cumin seeds, cinnamon sticks, cardamom seeds, bay leaves, and cloves to the hot oil, and mix for 1 minute, or until fragrant.
Break the red chiles in half and add them to the pan
Add the ginger, cashews, and raisins and cook until the cashews are golden, about 1 minute
Add this tempering to the simmering split peas and mix well
Mash some of the split peas if needed
Taste and adjust the salt and spice, if needed
Stir half of the golden coconut flakes from Step 2 into the split peas
Simmer covered for 5 minutes
Garnish with the remaining coconut flakes and red pepper flakes
Remove the cinnamon and bay leaves from the split peas just before serving
Pressure cooker: Wash the split peas and soak for 15 minutes
Drain, and combine with 3 cups of water and the turmeric, in a pressure cooker
Close and lock the lid, and cook for 10 to 15 minutes after the cooker reaches pressure (3 to 4 whistles at medium-high heat)
Let the pressure release naturally
Open the lid, add the salt, sugar and tempering, and simmer uncovered for 5 to 10 minutes or until desired consistency is achieved
Garnish with red pepper flakes
