Of all the cuisines, the Indian kitchen makes the tastiest dishes from split peas, chickpeas and lentils. With at least 30 different languages, India has a diverse population. I lack even the most basic knowledge and experience to determine authenticity and I am certain nothing I make will come close to authentic Indian food. Besides I am not able to eat anything hot, so for sure any Indian style dish I may cook will be mild even by North American standards. But boy, was this ever tasty! Cook the dal first, sauté the vegetables [in this case wax beans], add the dal, heat through and serve. This is a crunchy dal, if you like it mushy, cook the split peas longer. If you like heat, add crushed up chilli pepper. You can make the dal from lentils too and replace the wax beans with broccoli, green beans or cauliflower. The possibilities are endless. This is a mild version.
VEGETABLE WITH SPLIT PEAS DAL
Dal:
3/4 cup yellow split peas
2 garlic cloves, peeled
Light sprinkling of chili flakes [I put in 4 flakes]
1/4 cup chicken stock
Vegetable:
2 cups wax beans, cleaned and chopped
2 Tbsp oil
1/4 cup chicken stock
1/2 tsp tiny dark brown mustard seeds
1/2 tsp cumin seeds
Salt to taste
sprinkling of cilantro
• Cook the split peas in water for 15 minutes.
• Drain and place in a food processor.
• Add 2 garlic cloves, chili flakes and 1/4 cup chicken stock
• Pure and set the dal aside. The dal should have some crunchy bits in it.
• Place 2 Tbsp oil in a non-stick fry pan.
• Add the wax beans and 1/4 cup of chicken stock.
• Sauté beans on medium heat. Do not add more liquid.
• When the chicken stock is cooked away, add the mustard seeds and the cumin.
• When the mustard seeds begin to pop, add the reserved dal.
• Heat through and serve.
