Dhal (Curried Split Peas)
adapted from More-With-Less-Cookbook by Doris Janzen Longacre

Soak 3-4 hours or use quick method*:

1 c. dried split peas
2 1/2 c. water

Add:

1 t. turmeric
1/2 t. cayenne red pepper
1 t. salt
1 t. cumin, to taste
10 whole cloves, or powdered equivalent
5 black peppercorns, or as much pepper as you have patience to grind
1 t. or more curry powder

Bring to boil, reduce heat, cover partially, and simmer 20-30 minutes. Peas should be tender and beginning to disintegrate. Add additional water if needed to maintain thick gravy consistency.

Serve as a sauce over rice or potatoes, or your carbohydrate of choice.

This produces a pleasantly spiced dhal. Feel free to kick up the spices to taste.


*Bring to water and beans to a boil and cook for two minutes. Cover, remove from heat and let sit one hour.