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Spicy Yellow Split Pea Dal
Chilly
autumn weather is here where I live now so there is no better time to
start thinking of soup and stews. It’s no wonder I am a fan: I was
raised by a mother who loved a big bowl of soup and a grandfather who
would literally hum with happiness when he came home to my
grandmother’s noodle soup. To me, soup signals homey, safe comfort like
no other food category. Here is a dal recipe to get you warmed up for
the cooler days and nights ahead. I love hearty legume soups and
especially like ones with split peas and lentils because they don’t
require soaking and they cook quickly. This is filling, flavorful and
spicy but you can feel free to modify it to make it as spicy or mild as
you like, of course. I have included pressure cooker and stovetop
instructions.
Spicy Yellow Split Pea Dal
1 teaspoon coconut or olive oil or oil of choice; alternatively, a couple of tablespoons of water or vegetable broth
1 yellow onion, diced
2 – 3 carrots, diced or chopped
3 – 4 cloves garlic, minced
2 celery stalks, sliced
1 – 2 hot peppers, seeds and pith removed, chopped, optional
1 tablespoon ginger, minced
1 tablespoon tamari
1 tablespoon curry powder
2 cups dried yellow split peas, sorted
6 cups low-sodium vegetable broth
3 – 4 cups fresh baby spinach
Juice of ˝ lemon
Salt and pepper to taste
For the pressure cooker
Heat the oil or vegetable broth in an uncovered
pressure cooker over medium-high for a minute. Add the onion, carrots,
garlic, celery, hot pepper, ginger and tamari. Sauté with the top off
for three minutes. Add the curry powder to the veggies and stir it
around. Now add the split peas and vegetable broth, stirring to
combine.
Cover and bring to pressure. Cook at high-pressure for six minutes and allow for a natural release.
Add the baby spinach, lemon juice and salt and pepper. Stir until the spinach is wilted and serve.
For the stovetop
Heat the oil or vegetable broth in a large soup pot
over medium-high for a minute. Add the onion, carrots, garlic, celery,
hot pepper, ginger and tamari. Sauté together for five or six minutes,
until the onion softens. Add the curry powder to the veggies and stir
it around. Now add the split peas and vegetable broth, stirring to
combine.
Bring to a boil, reduce heat, partially cover and simmer for 35 – 40
minutes, until split peas are softened. Turn off the heat and add the
baby spinach, lemon juice and salt and pepper. Stir until the spinach
is wilted and serve.
©
2013-2016, Vegan Street
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