![](/wp-content/uploads/white-beans-tuna-arugula-salad.gif)
Split Peas With Coconut Sesame And Indian Recipe
Ingredients
recipe for : Tamarind
recipe for : Maharashtrian Amti
1 cup split pigeon peas (toor dal) or other split peas, washed and soaked for 1 hour and drained
3 1/2 cups water
3/4 cup chopped tomato
1/2 to 1 teaspoon sugar
3/4 teaspoon salt, or to taste
:ROASTED SPICE MIXTURE:
1/2 teaspoon safflower or other neutral oil
1 teaspoon coriander seeds
2 bay leaves
2 cloves
4 black peppercorns
1/8 teaspoon asafetida (omit to make gluten-free)
3 dried red chiles (medium to hot) or 1/2 teaspoon red pepper flakes 1/2 teaspoon paprika
1 tablespoon shredded coconut flakes, fresh, dried, or thawed if frozen 2 teaspoons sesame seeds
1/4 teaspoon ground cinnamon
good dash of nutmeg
1 to 1 1/2 teaspoons tamarind paste (concentrate), to taste
:THE TEMPERING:
1 teaspoon safflower or other neutral oil
1/2 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
10 curry leaves
2 tablespoons chopped cilantro, for garnish
1 teaspoon lemon juice, for garnish
Method
Combine the split peas in a saucepan with the water and tomatoes
Partially cover, and cook over medium heat until the split peas are very tender, 30 to 40 minutes.
Mix in the salt and sugar, reduce heat to low, and continue to simmer.
Roasted spice mix: Heat the oil in a medium skillet over medium heat
When the oil is hot, add the coriander seeds, bay leaves, cloves, and black peppercorns, in that order, mix, and cook for a minute or until coriander seeds change color add the asafetida, red chiles/flakes, paprika, coconut flakes, sesame seeds, cinnamon, and nutmeg.
Stir to combine.
Cook until the mixture becomes fragrant, 1 to 2 minutes.
Transfer to a blender.
Add the tamarind paste, and blend into a smooth paste.
Use a tablespoon or more of water if needed.
Add the blended spice mixture to the simmering split peas and mix well.
Taste, and adjust salt and spice.
Add cayenne if needed.
The tempering: Heat the oil in a small skillet over medium heat
When the oil is hot, add the mustard seeds and cumin seeds and let them start to pop, 10 to 15 seconds.
Use a lid if needed.
Add the curry leaves, cook for 15 seconds, then remove from heat.
Add this tempering to the simmering dal and mix well.
Garnish with cilantro and lemon juice, and serve hot
Pressure Cooker: Wash the split peas
Combine them with 3 cups of water, and the tomatoes in a pressure cooker
Close and lock the lid, and cook for 10 to 15 minutes once the cooker reaches pressure (3 to 4 whistles at medium-high heat).
Let the pressure release naturally
Open the lid; add the salt and sugar
Place the cooker over low heat
Follow Steps 2 and 3
Full List of Beans Recipes
Full List of Split-Pea Recipes
Baked Beans: Soak beans overnight in cold, salted water Drain Pour the beans into a large crock Add All Other Ingredients except for the onion, and stir well Fill the crock with hot
Continue Reading →