Split Peas with Coconut Sesame and Indian Recipe

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Recipe Category: Beans

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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
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